From: Food

Fabada

1 October 2017: Day Twelve of my Camino de Santiago
Asturias, Spain

Yesterday had been horrific. I had planned a short-distance day. But it turned into 32 grueling kilometers. And at the end of the day, I was not sure I would find a place to sleep. But that is another story.

Today, just nine kilometers brought me to the sweet village of Serdio. It was Sunday afternoon when I arrived and it seemed like the entire town was in the main plaza outside the single taberna/café. Most had finished their dinner, and everyone was visiting and watching the children play.

I checked into my albergue (hostel) and returned to the square and the tavern.

The menu del dia was on a chalkboard. I had no idea what any of the listed primeros were.

Fabada…hmm…now that sounded interesting…maybe. I asked owner what it was. He did not know enough English to describe it. He just kissed his fingertips and smiled. I threw caution to the wind and ordered the fabada, steak and potatoes, and red wine.

My primero (first course) arrived. This was the fabada. It turned out to be beans cooked with smoked salt pork — much like our family in Texas has created for generations — except the Asturians add chorizo and blood sausage. The addition of cumin, oregano and garlic…