Galician cuisine

These include shellfish, empanadas, polbo á feira (a dish made of octopus), cheese queixo de tetilla, ribeiro and albariño wines, and orujo liquor.

Similarly, to Asturian cuisine, Galician dishes have maintained several Celtic links, namely with different stews.

[1] The potato is a staple food in the region, first arriving in Spain from the Americas in the 16th century, and then grown first and foremost on the coasts of the Ría de Noia.

Due to the history of a weak economy, little industry, and overall a less-than-prominent position in Spanish politics and culture, the development of a Galician haute cuisine has been slowed until recently, with chefs such as Toñi Vicente gaining national attention only since the 1980s.

[citation needed] Galician bread (pan galego) is appreciated in the autonomous community and throughout Spain for its unique quality.