Are you traveling to the beach or the mountains? Is it a party trip or a relaxing one? Any of these options are compatible with gastronomic tourism. Perhaps it sounds like a joke—to some—but there are many people who choose their vacation destinations keeping in mind the importance of the gastronomy of each location. And if we decide on the place to spend our free days based on the beauty of its beaches, the grandiosity of its monuments, the peace found in its mountains, or the history in its buildings, why don’t we make our choice also taking into consideration the quality of local cuisine?

In Spain, gastronomy is one of our strong suits and—along with other riches in our country—it is one of the reasons that tourists visit us. They know that here they will not only enjoy great weather and a great environment, but also good cooking. Nevertheless, within Spanish territory, the gastronomy is very different based on the location you find yourself in, and depending on the time of day it is. So today we will focus our attention on some of the typical breakfasts that exist depending on region they are found in.

In Andalucía, for example, one of the kings of breakfast is toasted bread with oil or spiced lard on several different types of regional breads. Everything depends on the quantity of crumbs that you want. Spreading garlic and pureed tomatoes is also permitted. It has to always be natural and never from the jar. When you’re really hungry, there is nothing better than heading out on the oh so typical fields of Malaga filling a sandwich with tomato, Serrano ham, and cheese, all toasted and warm. Unbeatable. Now, to order a coffee to accompany the sandwich makes you a bit of a master, because between the shade, the clouds, inhaling and exhaling, one could really lose one’s head.

We wouldn’t dream of missing Catalunya and not getting some pa amb tomàquet, lots of tomato and lots of olive oil. And if you want to repeat, why not try some garlic. With a café con leche included, and if you want a little something extra, ham.

We’ll catch a train and head to Mallorca, where tradition demands that we try a ensaimada (traditional pastry of the region) or go crazy and have a snack for breakfast with coca de patata (a sweet bun made with potato) that is also great for celiacs looking to sweeten the mornings without worrying.

Returning to the capital, some chocolate with churros—who cares if its summer—or a piece of juicy Spanish tortilla in the middle of the morning. It may be tradition, but the routine takes us away from the day to day because between running around and having too much to do, some of us have to settle for a simple coffee with milk, some digestive cookies, and on a good day, toasted bread with butter and jam.

And you, what do you have for breakfast?