Dishes normally come without sides and have smaller portions. For example, burgers here come without french fries.
Pork is very common, but it is prepared differently. Bacon on burgers is not crispy! It is more like a slice of ham. Jamón ibérico is cured ham that is thinly sliced and the sustenance of many sandwiches. I have not had the courage to try it, yet!
Vigo is known for its seafood. Pulpo a la gallega is one of the dishes that I tried, but I have other seafood options such as shellfish and fish as well. At cafés, empanadillas de bacalao which are empanadas filled with chunks of bacalao (a type of fish) are a typical breakfast item. Local food items are influenced by the environment. Like any city near the coast, seafood is part of its local identity.
Beverages are just as important as the food here in Vigo. Whether someone just wants a free tapa or they want to meet up with someone getting a coffee, a glass of wine or a beer is how their dining experience begins. Wine bars, bars, and cafés are everywhere! My friend Pascal from Germany and I were comparing eating out in the U.S. and in Spain, and he criticized Americans for typically eating their meals out quickly. He mentioned that when he visited Minneapolis in Minnesota, he felt pressured to eat quickly and leave. In Spain, eating out is supposed to take at least two hours!
