La Galician fox it is an ancestral dish. Despite this, today it is given a multitude of different uses. From the empanada to the Cuban rice. It has even become quite a night icon of Santiago de Compostela. Here we present this tapa Of which very little is said although it is very versatile.
But what is it?
It's a Hashbasically. Therefore, it is done by dicing the pork loin. This dish is not made from one day to the next, because first you have to marinate the loin. The dressing It is made with it, oregano, peppers and even white wine. In addition, it is normally accompanied with potatoes (fried or cooked) or pimientos de padrón. Not only is it typical of Galicia but it is also eaten in León and Asturias, where it is called Hash. In others it is found as chichos or pork test. Today we may not understand it but it served a function.
La Galician fox It is typical of the days of slaughter. Formerly it was eaten al fresco with the same dressing that was used with chorizo. In this way, it was celebrated that there was already meat in the village and the quality of the dressing. If the result was good, it was used to fill in the sausage. With the passage of time this function has been falling into disuse and the Galicians have been experimenting. Today Galicians can taste different derivatives of the dish that would leave their ancestors speechless.
Galician omelette + zorza
One of them is the tortizorza. The concept is very simple: tortilla and zorza sandwich. This is a creation of the bar Galician roots en Santiago de Compostela. Hordes of drunken students flock to the premises looking for something to help them lower their brains before heading home. This is possible from its opening at six-something. The "y pico" means it depends on when the vendors arrive at the bar. It is not usually a problem. In a morning shift they prepare more or less 50 tortizorzas! In Madrid this would be equivalent to having churros for breakfast before retiring.
Despite the forcefulness and strong flavor of the dawn, the tortizorza is soft. Its creators attribute it to the combination of the tender tortilla and the first quality ingredients. In this way, it does not disturb the dream of those who eat it before going to bed. This is not the usual, due to the huge amounts of spices commonly used. Pour a little Galician fox in one of your plates it won't make you fill up. However, it will add a lot of flavor.
Cuba style rice?
It is not only accompanied with potatoes or Padrón peppers. There are very creative people like him Chef Pablo Albuerne who use it in the Cuba style rice. This places it on the rice and on this goes the egg. There are even those who use it as meat to fill a vegetable cake. There is also the possibility of cooking it in ketchup, although quickly so that this does not dry out. The fact is that, despite being a very traditional dish, innovation is the order of the day. It can be put to a multitude of different uses.
It is also known the zorza pie. Who has not tried the famous Galician pie? Well, this is also filled with the famous picadillo. This variant is very popular. You know, don't limit yourself to tuna. Empanadas are a complex world and you can find them with flavors such as cod with raisins, scallops, octopus or turnip greens. Here we leave you a video of the Torres brothers, in case you want to do it at home.
If you visit Coruña instead of Santiago you will miss the tortizorza of Raíces Galegas. Instead, you can taste the Galician fox of two premises called Or Tarabelo tasca y Andurriña Restaurant. The first has been safeguarding all the tradition Galician tapas. There are those who call it "the bar of the fox" for obvious reasons. On the other hand, in Andurriña we find this delicacy on the menu dishes. In any case, whenever you visit GalicianYou can try it to form your own opinion. You are in the locality that you are.
