German Food

When you think of German food, you immediately associate it with bread, beer and sausages.(salchichas) These are very important for the country, but they are only part of the food culture. German cuisine varies from region to region, with seafood (marisco) in the north, wine culture and French-influenced cuisine in the southwest, and beer hall (cervezería) culture in Bavaria. Recently, because of immigration from Turkey, Asia and Africa, there is more variety of food and international restaurants. But the German tradition of coffee and cakes in the afternoon is still sacred!(sagrado)

 

Pork and Sausages

Pork is the most important meat in Germany, and it is often used to make sausages. You can try Pinkel, spicy (picantes) sausages from Lower Saxony, or Bavarian white sausage, which you usually eat with sweet mustard.(mostaza dulce) You can enjoy sausages for breakfast, lunch or dinner. Fast food (comida rápida) can be a Frankfurter sausage, which you can also use in soup. Other delicacies include smoked ham from the Black Forest,(La Selva Negra) which combines perfectly with the heavy breads. Fresh pork is also roasted and combined with onions and Sauerkraut.

     

The Noble Potato

The potato is also very important for German culinary culture – you can see this from the festivals dedicated to it in Odenwald and potato days in Stade! Potatoes accompany most dishes, and there are many different ways to prepare them. The simplest way is to boil them, but there are also dishes that are more elaborate and use cream, cheese and bacon. Cold potato salads with mayonnaise or vinaigrette are perfect for a summer evening. If there are no potatoes with a meal, there will probably be noodles.(fideos) The southern part of the country has Spätzle noodles, which are served with a sauce.(salsa)