Galicia, Spain’s rainy northwestern region bordering Portugal, is the mecca for nature, beautiful, Blue Flag beaches, and fresh seafood and fish. According to respected food critics (and the locals who are quick to let you know), the seafood in Galicia is the best in the world.

I’m not exactly an expert in gastronomy, but as a seafood-loving carnivore who is admittedly tired of the “traditional” Spanish food (and also not a fan of sweets) I’ve been eating for almost three years, the foods of Galicia did a wonderful job in revitalizing my Spanish taste buds.

I’ve been eating my way around Vigo for nearly five months (on a budget, of course, so I left out the pricy dishes) and thought I’d compile a list of the most popular Galician dishes, ranked best to worst according to me. Trigger Warning: most Galician dishes are served with potatoes, so I’m only going to focus on the meat.

1.) Pulpo á Feira

(Galician Octopus)

This dish will be the first one recommended by any Spanish person. Galicia’s most famous dish, Pulpo á Feira, consists of boiled, olive oil drizzled, octopus served over paprika-seasoned potatoes. A cliche, I know, but Galicia made me discover my love for octopus. I had previously tried octopus for the first time in the Canary Islands many moons ago and didn’t like it, but Galicia’s won me over.

2.) Vieiras Gratinadas

(Baked Scallops with Breadcrumbs)

For some reason, it took me forever to find these in the city center of Vigo, but they are definitely served at any restaurant on the beach. Also called vieiras al horno, these baked scallops are sprinkled in breadcrumbs, and are famously marked as the symbol of the Camino de Santiago. They are a bit pricy for one unit, but they’re bigger than they appear and they make the perfect Galician pre-gamer when eating out. 

3.) Rape a la Gallega

(Galician Monkfish)

Of the holy trinity of Galician fish, merluza, bacalao, and rape, rape is the supreme. Admittedly, I was never a big fish eater growing up, apart from salmon, catfish, and whatever was served at Long John Silver’s, so differentiating the three took time. All three are served at any Galician restaurant, but, if I had to choose my favorite, I preferred the monkfish, over the other two because it has more flavor. And as per any a Gallega dish, it’s served with potatoes.

4.) Mejillones al Vapor

(Steamed Mussels)

For a cheap, go-to appetizer, mejillones al vapor, or streamed mussels, will almost always be my first choice if I’m on a budget and want something that’s not going to smear my lipstick too much. It’s cheap and very simple to prepare, and with a bit of lemon squeeze, you’ll instantly feel like you’re dining on a boat in the middle of the sea.

5.) Empanada Gallega

(Galician Meat Pie)

An empanada is basically a meat pie (similar to American pot pies or Indian samosas ((without the spice)))) . It took me moving to Galicia to truly appreciate the great, carby greatness of a freshly baked empanada because of the wide variety of seafood fillings such as tuna and cod that isn’t as good in the rest of Spain. They’ve become so ingrained in my Spanish diet, I can’t resist buying a cheap, pre-made empanada at the supermarket whenever I have a euro to spare.

6.) Tarta de Santiago

(Almond Cake)

I don’t like most sweets, but if it’s one thing about me, I’ll fuck up a cake any time, any day… and I don’t discriminate either. Hailing from Santiago de Compostela, this almond-flavored spongecake, usually decorated with the cross of St. James, is the most famous desert of Galicia and can be found at most bakeries.

7.) Bacalao a la Gallega

(Galician Cod)

Just like its cousins rape and merluza, this codfish is prepared with olive oil, paprika, and served with potatoes. It was a bit bonier than the rape, which is why I ranked it second. Nonetheless, fish eaters will be satisfied with either option.

8.) Merluza a la Gallega

(Galician Hake)

I prefer fish over pork, so naturally, merluza is ranked above the meat dishes I tried in Galicia. However, out of all three fish options included on this list, hake was my least favorite. It was a bit bland compared to the other two, but I do like hake as a filling for croquetas. 

9.) Carne ó Caldeiro

(Meat in the Caldeiro)

I’m still a bit confused as to what the direct translation is for carne ó caldeiro, but basically, it’s the plate of the beef served with potatoes and chorizo in one big meal. I did prefer carne ó caldeiro over the pork dish, lacón con grelos, because the beef is extra fatty and greasy, and I’m also so over pork.

10.) Chuletón de Ternera

(Ribeye Steak)

Steak is surprisingly cheap in Galicia, and maybe it’s just the place I ordered from, but this steak wasn’t as extraordinary as I thought it would be due to everyone hyping up the amazing Galician beef. It was just a steak. All steak is good, and there’s nothing wrong with being just another basic ribeye, but that’s exactly what it was… basic.

11.) Lacón con Grelos

(Pork with Turnips)

I ranked lacón con grelos lower on the list because I did not like the grelos (turnips), and to me, a quality meal consists of all parts of the dish being equally enjoyable. The pork comes from the shoulder of the pig, but in my opinion, it lacked flavor without the paprika.

12.) Pimientos de Padrón

(Padron Peppers)

Spanish people think sprinkling salt and pepper is spicy, which is exactly what padron peppers are. These fried green peppers are usually served as a tapa or appetizer. It’s not ranked so lowly because I didn’t like them (because I actually do), but because it’s not a meal. And if I’m going to order an appetizer, I’d rather eat mejillones than the peppers.

13.) Cocido Gallego

(Galician Stew)

I’m a fan of all types of soups and stews, but this just didn’t hit. Popular during carnival season, cocido gallega consists of a variety of pork, including pork shoulder and ear, served over chickpeas and vegetables, (usually cabbage and turnips). I did not like this at all. The pork was decent,  but the ginormous cabbage that took up 70% of the pan just killed the vibe. Also, peep the seasonless, boiled chicken wing. I’m sorry, but no. I had to sprinkle garlic, pepper, and other seasonings for this to be somewhat edible.

14.) Caldo Gallega 

(Galician Broth)

Caldo Gallega is usually at the top of every Galician food guide, but I’m putting it last because it was boring and bland. I realize not everything can be spicy and filled with meat, but I could make this cabbage, white bean-filled broth myself if I had a few small pieces of sausage lying around, and I’d categorize it as a mere struggle meal. I guess that’s the purpose of the soup– to be a struggle meal for thrifty Galicians trying to survive the rainy winter– but like chitterlings and pigs’ feet, some food traditions need to die, including this soulless soup. And you can tell by the quality of this photo that I was so unenthused about eating it. As a soup slut, I felt betrayed.

15.) Licor Café (to wash it all down) 

(Coffee Liquor)

I wouldn’t recommend drinking this to get fucked up because the heavy syrup will give you both a huge stomach ache and headache, but to wash down all of the paprika and olive oil from all of these Galician dishes, a licor café or two is a must. Similar to any alcoholic coffee drink such as Baileys, Galician liquor-filled coffee is THICC.