• Mark Tullett

Pimientos de Padron

Yes, Jane was correct, guessing Sunday's challenge as Padron peppers, and yes they were a dish we enjoyed on the Camino, actually in the town of Padron, on the Camino Portuguese. But they're also special because some are hot, and others are not. Eating them is a bit of a game of roulette, especially if you're not keen on spicy food.


They were first brought back as seeds from Mexico to Padron, in Galicia, and are now a staple of any tapas platter here.


They are traditionally cooked whole in a deep far fried until done, then usually served with sea salt. Not being a salt fan I usually ask for them to leave it out.



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