20 Dec, 2011 @ 10:00
1 min read

A taste of Navidad

LIKE all good celebrations Christmas revolves around eating, drinking and being merry – but exactly what we’re eating and drinking depends on where we are.

Of course one of the joys of being an expat is that you have free reign to mix and match the best traditions from your native and your adopted countries.

In Britain, standard Christmas fare is roast turkey and all the trimmings, including the obligatory sprouts. And it comes accompanied by Christmas crackers which generally include terrible jokes and paper hats.

In Spain however the main course is not so clear cut and there is certainly nothing as ubiquitous as turkey.

Those that still want to have their turkey and eat it so to speak can indulge in pavo trufado which is turkey stuffed with truffles.

But this dish – once popular with the country’s elite – is not so common today and I have yet to actually meet anyone who has tried it.

Instead, in central areas like Castilla la Mancha or Madrid roast lamb and suckling pig are much more likely to be served at Christmas.

Meanwhile, in Andalucia it is common to find fish as the main meal.

No matter where you are though, you are sure to find langostinos (prawns) and jamon to whet your appetite.

And to top it all off, no Spanish home is complete without a vast array of sweets, including a variety of nougats and marzipans.

Indeed, while I am a great lover of mince pies and Christmas pudding, the spread of delicacies in Spain is paradise for anyone with a sweet tooth.

And – this is a perk of being an expat – there is nothing to stop you from enjoying both.

With most of the major days of the celebration including a feast for family and friends, it is prime time to enjoy the very best food Spain has to offer and mix it with your favourites from home for a delicious Christmas with a

Spanglish twist.

Even the experts agree, English stilton is best served with sweet dark Spanish Oloroso sherry. Buen provecho!

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