Galicia is a land that produces many culinary delights, one of these are the "Pimientos de Padron" or Peppers of Padron. These are small green peppers, or chilies, grown in the area of Padron which is near Santiago. It is a variety of chili brought back to Padron by franciscan monks who were placed in Mexico in the 16th century. These peppers soon started growing and probably due to the mild climate of Galicia they took on a more aromatic and subtle flavour, and also smaller in size.
These peppers are in season and can be found in any restaurant or bar, they are usually fried in olive oil and then seasoned with coarse sea salt. They are served either as a tapa or part of a main dish, and the small tail is left to allow it to be handled.
They are perfectly accompanied with an ice cold beer or local white wine, but careful there is always one pepper that can be hot, making the experience more fun. As we say in Galicia about these peppers: "Os pementos de Padron, uns pican e outros non" (The peppers of Padron, some are hot and others not)
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