Comunidad Valenciana Street Food

5 dishes in Spain

5 street foods from Comunidad Valenciana, Spain: Agua de Valencia, Horchata amb Fartons, Bunyols de Carabassa, Esgarraet and Fideuà. Each one has its own page with the story behind it and what to look for.

Street foods of Comunidad Valenciana

Valencian Party Pitcher · Cava Cocktail Agua de Valencia The name is a joke: in 1959 a group of Basque customers at Café Madrid kept ordering 'agua de Bilbao', their nickname for cava, so bartender… Agua de Valencia blends fresh-squeezed orange juice with cava, usually with gin and vodka added, served ice-cold in a large shared pitcher and poured into glasses. It's sweet, citrusy, and… Street Stand · Tiger Nut Drink & Sweet Pastry Horchata amb Fartons Valencian horchata isn't made from rice or almonds like versions elsewhere — it's pressed from chufa, a small tuber grown almost nowhere else in… Horchata is a chilled, milky drink made by soaking and pressing chufa (tiger nuts) with water and sugar, traditionally served alongside fartons, long soft glazed pastries made specifically… Street Fryer · Pumpkin Fritters Bunyols de Carabassa They're traditionally pinched off by hand directly into hot oil rather than dropped from a spoon, which is what gives each one its irregular, knobby… Bunyols are light, airy fritters made from a pumpkin-enriched dough, deep-fried until puffed and golden, then dusted with sugar. Valencia's street stalls sell them hot, especially around… Tapas Bar · Salt Cod & Roasted Pepper Salad Esgarraet Its name literally means 'torn apart,' because both the salt cod and the roasted peppers are shredded by hand into thin strips rather than cut with… Esgarraet mixes shredded salt cod with strips of roasted red pepper, garlic, and olive oil, served cold as a simple tapa. Valencian market and tapas bars set it out in small dishes… Market Paella Pan · Noodle Seafood Dish Fideuà Gandia's legend says a ship's cook swapped noodles for rice to stop his captain eating everyone's share — and the new dish turned out even more… Fideuà cooks short noodles in a wide paella pan with fish stock, squid, and shellfish until the noodles turn golden and slightly crisp on the bottom, finished with a dollop of garlicky…

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