Pork shoulder with turnip greens is our Carnival dish par excellence.
When February arrives, restaurants and pubs get ready to prepare one of the most appreciated traditional delicacies of Galician cuisine. Composed mainly of cooked pork shoulder, chorizo, potatoes and grelos (turnip greens), it's often a great excuse for long after-dinner desserts and conversations, family reunions or gatherings with friends. Sitting at the table to eat this dish is a ritual that begins with a delicious hot soup and ends with one of the star desserts of this festival, orejas or filloas.
San Juan: Festival of International Tourist Interest
The night of San Juan, from 23 to 24 June, is the most magical night of the year and the main festival in A Coruña, declared a Festival of International Tourist Interest. The neighbourhoods are full of joy, packed with music and grilling sardines. Don't forget to keep tradition! You have to tru the grilled sardines on broa (cornbread), which has the perfect consistency that doesn't fall apart and allows you to eat them with your fingers. It won't be the only thing you'll try - grilling is very popular, with churrascadas (barbecued ribs), chorizos and more.
And at midnight, hundreds of bonfires light up the beaches of Orzán and Riazor, which, when paired with the burning of the falla and the colourful fireworks, offer a marvellous spectacle.
It is the time for incantations and purifying rituals to get rid of evil spirits and scare away the meigas (witches), such as jumping over bonfires in odd numbers to attract good luck or washing your face at dawn with water soaked with wildflowers from the San Juan bouquets that you can find in the markets of A Coruña.
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