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PORTUGAL TO SPAIN
After a filling breakfast buffet at Pousada D. Diniz, we loaded up the van and drove to Spain. It took a quick 15 minutes, with no hassle. Because both countries are members of the European Union, there is no stopping at the border or showing passports like in the old days. Today, driving across EU borders is the same as driving from one American state to another. Of course, crossing countries is a lot cooler.

GALICIA, SPAIN
Galicia is a region in northwest Spain (here’s a map). The area includes 1,300 km (807 miles) of coastline, and 772 beaches. There are two official languages in Galicia: Castilian (Spanish) and Galician. Only 4,000,000 people speak Galician, which is similar to Portuguese. The Northern Portuguese have a better understanding of it than Castilian speakers (see this chart for similarities and differences between the two languages). In the medieval ages Galicia was an independent country. I was surprised to learn that Galicians are cousins to Bretons, Scots and Welsh. No wonder so many people there have fair skin and red hair. It also explained why bagpipes are very important musical instruments to the Galicians. The name "Galicia" comes from the Latin "Gallaecia," which is associated with an ancient Celtic tribe that lived above the Douro River. Here are links to learn more about the Spanish language, and the history of Galicia deriving from Celtic culture.

FOOD IN GALICIA
The capital of Galicia, Santiago de Compostela, is regarded as one of the world’s most religious cities (after Rome and Jerusalem). Galicia’s landscape is much different from the rest of Spain. Here there are dense forests, many small rivers (it’s sometimes referred to as "the land with a thousand rivers"), and five large Atlantic coast rías (similar to fjords, and very important for fishing). These rías contribute to the nickname "The Seafood Coast." I’m not a huge seafood eater, but as I get older and travel more I’m starting to expand my horizons. As you will see in this week’s video (below) I even ate steamed mussels, a very popular dish here. Other delicacies include octopus, prawns, scallops, oysters, lobster, crabs, sardines, trout and salmon. To wash them down, Galicia produces dry local white wines. FYI: If you’re not a seafood eater, don’t worry; there are plenty of landlubber and vegetarian dishes. You won’t starve -- but you will be missing out.

MORE ABOUT GALICIA
The Galician coast weather is mild throughout the year, although it rains almost 100 days a year. The interior sections get much colder; there is even have a ski mountain (Manzaneda.com). An interesting fact about Galicians: The second greatest number can be found in Buenos Aires, Argentina. An interesting difference between Portuguese and Galicians is that it seemed to me more people spoke English in Portugal than in Galicia (and possibly even all of Spain). One hypothesis is that because Spanish is one of the six most popular world languages, all Galician TV shows are in Spanish. In Portugal, most of the TV shows and movies are in English, with subtitles.

TUI
The first town across the border is the historic village of Tui. It is centered around the Romanesque and Gothic Tui Cathedral. Getting there requires walking uphill on narrow stone streets. Construction of the Tui Cathedral began in 1120 A.D, and lasted 105 years. Today it costs €1 ($1.28) to go inside and see the small museum, massive organ and detailed altars. Don’t miss going up the open-air stone stairwell -- it reminded me of a mini-Blarney Castle in Ireland (here’s the link to the Blarney story). This cathedral castle is only a couple of stories high, but because it’s on a hill it gives visitors the best views of the town below, the Miño River and of Portugal.

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