Carnival in Spain is known for its vibrant costumes and masks; although the Carnival celebration in Spain is not as esthetically beautiful as in Venice nor as over the top and dance orientated as in Brazil. It is a charming event in which people of all ages participate and enjoy, even those with little resources. The event allows people to dress up, change their identity and feel freer than during the rest of the year. Participants dress according to their possibilities and imagination and take to the streets to celebrate both night and day; crazy days in which nothing is what it seems and anyone can become whoever or whatever they have always dreamed about being.

Carnival originated from a Roman celebration and extended throughout Europe during the Middle Ages. It can be traced back to Lent, the period of the year in which moral and food restrictions are imposed on followers. Before bidding farewell to certain passions such as meat during the Lent period, parties took place in which people ate and drank without control. Although many authorities throughout history have tried to prohibit the Carnival celebration, the festivities survived and are now more popular than ever.

Carnival in Spain usually begins with an opening speech delivered by a local celebrity. Next, the activities begin in the street, lasting for days depending on the city, with parades, costumes, contests and street theatre. The climax takes place on Carnival Tuesday, the last day in which meat can be consumed until Easter, and ends on Ash Wednesday with the Entierro de la Sardina tradition. The Burial of the Sardine is a parody of a funeral in which the sardine is buried, symbolically marking the farewell to life's pleasures and the arrival of Lent.

Carnival in Spain - Regional Variations

Spain, always diverse, boasts many different regional variations to its Carnival celebrations.

In northern Spain, in the Autonomous Community of Galicia, they celebrate antroido or entroido and in Asturias the festival is known as antroxu; all originating from Celtic celebrations. Special Galician masks known as peliqueiros or cigarróns are animal masks worn by modern versions of prehistoric shamans. In Asturias traditional frixuelos (crêpes) are eaten and the día de las comadres (Wive's Day) is celebrated in which women symbolically take power and celebrate in honor of the traditionally matriarchic society of the region.

The Spanish Carnival in the northeastern part of the county is enormously popular as well. In Solsona (one and half hours from Barcelona) the penjada del ruc is celebrated, literally translated as “the hanging of the donkey”, in which a stuffed donkey doll is hung from a rope off the roof of a building. Another mention goes to the town of Vilanova i la Geltru, 50 kilometers from Barcelona, which also managed to maintain its carnival traditions despite prohibitions in the area. The town is known for its meringue food fight, the moixo foguer; bird man character that runs through the streets or the arrivo event when the king of the Carnival arrives.

Ciudad Rodrigo, a city located one hour from Salamanca in Castile and Leon, has some of the most original Carnival traditions in all of Spain. The Carnival del Toro (Bull's Carnival) combines traditional running of the bulls events with Carnival. Hundreds of people run in front of the bulls during this curious fusion of Spanish traditions. Some run alongside the bulls on horseback, a unique feature in Ciudad Rodrigo's Carnival celebrations.

Perhaps the most intensely celebrated Carnival event in Spain likely takes place in southern Spain and the Canary Islands. The largest fiestas are found in Cadiz, in Andalusia, and Tenerife in the island of Las Palmas. The festivities in these parts of Spain attract the largest amounts of people and are broadcast on national television.

The appearance of these Spanish Carnival celebrations is similar to those found in Brazil or the Caribbean, likely because these cities were some of the most important ports during the Spanish colonization of the Americas. Music is an important protagonist in all Carnival celebrations and often time there are music competitions between groups on stage or throughout the streets.

The comparsas groups perform throughout the streets with coordinated dances and Latin American music. Other groups known as the chirigotas or murgas sing songs a cappella or accompanied by some homemade instrument. The musicians perform satirical songs based on actuality. The irreverent songs performed maintain the musical tradition of Carnival celebrations during medieval times.

Another Carnival tradition is the election of the Carnival Queen. These events are similar to traditional beauty pageants in which beauty, originality and the meticulous costumes are taken into account. In fact, the costumes and elaborate that they can reach up to 200 kilos (440 lbs) in weight and need to be supported by complex frames.

Buy a mask for Carnival and come to Spain in February to celebrate with us!

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Carnival in Cadiz is said to be the third largest Carnival celebration in the world (after Rio de Janeiro and Trinidad). Both European jet-setters and locals know and crave the intense energy that pervades the city during the ten days leading up to Shrove Tuesday. It seems that everyone within a thousand-mile radius show up to partake in the fun. Many visitors choose to snooze on park benches or stay up all night instead of booking hotel rooms.

Cadiz is a quiet and serene city on the Andalusian coast, except when it plays host to Spain's ultimate party. The fun began in the 17th century when the city of Cadiz tried to keep up with the decadent carnival celebrations in Venice and Genoa. The crews of the Spanish galleons that brought back gold and silver to Cadiz from the New World also brought back a variety of musical influences that are still evident at today's Carnival revelry. African and Creole rhythms, sambas, rangeuras and rustic Colombian tunes all intermingle in the streets with local Andalusian jaleo songs and traditional flamenco music.

As often happens in Spain, preparations for Carnival seem a bit last-minute and haphazard, but everything comes together beautifully in the end. Black-clad abuelas hang garlands across the tiny, twisting alleys, and street vendors set up their displays of toys and fruit just an hour or two before the throngs descend. Stages are set up in every plaza for musical acts, comedians and children's performances. And there are also rock concerts featuring some of Spain's most popular groups in the Plaza de Catedral. Another treat is the daily "La Toronda" (The Thunder), a massive, eardrum-shattering of firecrackers that takes place in the Plaza San Juan de Dios.

For those seeking more conventional pleasure, the Carnival roster includes numerous raucous parades, dancing children, exhuberant costumes and beauty pageants. And, in the Parque Genrives, there is a midway of carnival rides that one must see to believe! It becomes so crowded in the tiny, cobblestoned streets that at times the city looses shape and metamorphoses into a mountain of people.

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Start your journey in Madrid, where the celebration of La Candelaria is particularly popular- though the celebration doesn’t have very much to do with baby Jesus! Clowns dressed as Andalusian farmers bring out vaquillas (young cows) made of wood with wheels and with a large set of horns on top. Mock bullfighters dressed in multicolored silk pants along with paper flowers and bows. As they parade through the streets they perform hilarious bullfights moving around town all day long. At the end of the day in the town plaza, the bull is ""killed,"" and sangria is passed around, symbolizing the fallen blood of the bull.

Perhaps you're not a bullfighting fan, even when it's with wooden bulls, but maybe you like cold cuts? Well then head to A Pobra de Trives, in the Galician province of Ourense, where there is the ""Festa dos Chourizos"", or the Chorizo Sausage Festival. This festival draws people from miles around to taste locally made homemade sausages cooked by bonfires that also symbolize huge candles.

In other towns, parades and processions are the order of the day. In Malaga, for example, a young girl from the village leads the parade in honor of Our Lady of Candelaria, eventually reenacting the presentation of Jesus at the Temple. Menasalbas, in Toledo, holds a horseback parade in which 11 riders and their 22 footmen carry torches throughout the town.

If parades, sausages and mock bullfights still don’t capture your attention, never fear, there's still plenty more to choose from. Dancing, feasting and horse races occur in many different areas of Spain and but in one particular town there is even a demon parade! In Almonacid del Marquesado, in the province of Cuenca, hundreds of ""devils"" dress in colorful outfits and jump and dance through the streets of the village.

On the island of Tenerife the Virgin of Candelaria, patron of the Canary Islands, thousands of people arriving on foot from every part of the island meet in the town of Candelaria, just south of the city of Santa Cruz. The Basilica of Our Lady of Candelaria is located here and is the center of worship dedicated to this Virgin in the Canary Islands.

Whether you’re in the north, south, east or west, as long as you’re in Spain this is a day to celebrate the coming end of winter. This is a day to make dance, eat, drink and, if you like, make an offering at a local church. If you find yourself in the Canary Islands, don’t forget that this is a holiday where all the stores are closed.

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Spanish Bars and Tapas

One thing to keep clear for the typical foreigner is that in Spain most bars double as restaurants and vice versa. They serve as meeting points, social establishments, places to play games, watch football games, chat, have coffee, drink, eat, party or pretty much any other excuse is a good one, which explains why there are so many. A typical bar will boast an interesting array of “pinchos” or “tapas” (small snack size portions of food) that vary by region and are often discounted or even sometimes included in your drink price. Doubling as restaurants, most bars will also offer daily menus (3 course meal for a fixed price), “platos combinados” (one plate with various items) and rations (large appetizers) which are often shared between the whole group for lunch or dinner. Of course another frequent option is to “ir de pinchos” which consists of going from one bar to the next and enjoying a different “tapa” in each until you have essentially had your meal.

Mediterranean Cuisine

The cuisine you can expect to find can be shocking for some and heaven on earth for others. However, there is one adjective which can safely categorize most of the food; “Mediterranean”. Spaniards are proud of their Mediterranean diet and often brag about how they have the best and most healthy food in the world. Mediterranean cuisine is often characterized by its wide range of ingredients with meals based on fruits, vegetables, beans and legumes, an abundance of bread, pasta, rice and other grain foods, “frutos secos” (nuts, sunflower seeds, etc), extra virgin olive oil, garlic, fish, seafood, poultry, various types of meat, cheese and yogurt, and of course wine. This healthy and rich diet, which is traditionally found around the Mediterranean Sea, is considered one of the healthiest in the world.

The next thing that any tourist will quickly discover is that Spaniards have their own dining timeline which is very different from most countries. It is important to keep this in mind as you plan your activities and to take full advantage of the local cuisine.

Spanish Breakfast

Breakfast or “desayuno” in the Spanish culture is easily the least important meal of the day, occurring first thing in the morning until about 10:00 am. Many Spaniards skip breakfast but if they do have breakfast it will likely be something light and simple which may consist of coffee, hot chocolate or fresh squeezed orange juice accompanied by a croissant, pastry, or toast with jam. Another common breakfast pastry which you will often see available in bars are “churros”, fried Spanish fritters with sugar.

After such a light breakfast, from around 10:30 to noon, you can expect to find bars full of workers for their morning coffee breaks enjoying a beverage and a small snack to help them survive until lunch time.

Spanish Lunch

Lunch, the most important meal of the day, generally consists of several courses starting with a light first course such as soup or salad, a heavier second course of meat or fish, fruit or a pastry as dessert, followed by coffee or shots of traditional liquor afterwards. The whole meal is accompanied by bread and also wine and water. Lunch and the famous “siesta” (nap) time occur from 2 until 4 pm and it is recommended that anyone visiting Spain plan accordingly since most shops and establishments close during this time to allow for their workers to make their way home to eat. Although this pause still exists, the famous siesta time is rarely used for sleeping but rather transportation as people gradually live farther and farther away from their workplaces.

Spanish Dinner

Due to this midday lunch break, many workers do not get out of work until around 8 pm. Typically, this is when they will have a small snack or “merienda” to get them through until dinner time. Dinner, similar to lunch but usually lighter, is a late affair in Spain which is normally served from 9 to 10:30 pm. In the summer time it is common to see Spaniards sitting down to dine as late as 12 am!

Typical Spanish Dishes

Once you have accustomed yourself to these times and customs, you are ready to discover the diversity of Spanish cuisine. Depending on the region you are visiting, the “typical” dishes can vary, but here are some dining tips:

• Fish: A staple part of the Mediterranean diet. Especially good in coastal regions and large cities with a wide variety to choose from, you can experiment.
• Lamb: Especially popular in Northern Spain.
• Pork and Cured meats: Spain is famous for its ham and pork products such as cured Serrano ham and “chorizo”.
• Shellfish/Seafood: Abundant in many regions and meals such as the world renowned Spanish “paella” rice dish. Also recommended is “pulpo” (octopus) often served with potatoes and paprika and calamari (fried squid).
• Wine: “vino de la casa” (house wine), “vino tinto” (red wine), ""vino blanco ""(white wine), or ""vino rosado"" (rosé).
• Cheese: There are hundreds of varieties ranging from light, medium to strong in flavor and made from cow, sheep, or goat milk. The most known cheeses are Manchego and Cabrales.
• Offal: For the brave, Spaniards make use of most parts of the animals they eat. You can try typical dishes such as “callos” (tripe or stomach lining), “jeta” (pig mug), “riñones” (kidneys), “criadillas” (testicles), “lengua” (tongue), “crestas de gallo” (rooster combs), “morcilla” (blood sausage), and the list goes on.

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Why and when to visit

The health advantages of organic foods are not the only advantage to shopping at local markets. Spain's geography and climate mean that different regions (dry, mountainous, coastal etc.) grow different types of crops, fish different types of seafood and farm different types of livestock. This means that Spain has one of the world's most diverse menus, from full-bodied stews in the north to marinated pigs snout in the centre and fresh prawn salads in the south. Restaurants stock up daily on produce from the markets to bring us the freshest, healthiest dishes on the continent.

Spanish food markets are found in almost every town or village, some are daily and some are weekly, in larger towns and cities markets are generally open from 8am until 2pm, Monday to Saturday, every week. By far one of the most impressive markets in Spain is La Boquería in Barcelona which, if you visit the city, is a must. Whether you're searching for ingredients for a fine meal or just wandering through it is an assault on the senses; sights and smells range from fish to fruit, and that is not to mention the colourful sweet counters bound to impress children and adults alike.

What to buy?

The Spanish climate means that most fruit and vegetables are home-grown. The perfectly rounded apples and smooth peppers we are used to in other European supermarkets are nowhere to be seen here. Fruit and vegetables in Spain are GM-free meaning that they may appear haggard or lumpy, this however simply equates to a stonger and more natural flavour and texture. Products that are generally quite small in the UK, such as garlic cloves and spring onions are considerably larger here too. Herbs and spices can be ordered in by the grocer if you ask, that is of course if it is not already sat in a pot plant behind the counter ready to be freshly snipped.

Bulls' testicles, pig snout, rabbit anyone? Thought not, but don't be too hasty to refuse a taste. Much of the meat in Spain may not be, let's say, conventional but its popularilty must mean something. The meat counters in Spanish food markets are not for the light-hearted, fillets and organs are cut out of the carcass for you while you wait and no part of the animal is wasted. Brain, trotters and snout are all laid out on trays waiting to be bought! Why not be adventurous and choose something you wouldn't normally go for, ask the vendor for a recipe (if you speak Spanish) who will be only too willing to introduce you to Spanish cuisine.

The freshest food of all in Spain is the seafood! As the woman in wellingtons and an overcoat behind the counter asks you want you want she is probably being sprayed with squid juice by the fish-monger next to her, who is neatly chopping up squid tenticles. Meanwhile the baby lobsters are scurrying over the cod fillets and the crabs have settled in a bed of boiled prawns. Seafood is one of the country's most famous specialities, you can be fairly sure that whatever you order from the menu in a restaurant has been bought that day and probably caught the day before that!

Visiting markets is an excellent way of getting to know a new place, seeing what the locals eat, and how they eat it, working out how much things cost and also discovering how people deal with eachother. The added bonus of Spanish markets is that the food is second to none, it is tasty, fresh, organic, and healthy!

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Christmas in Spain is all about sweets, thus one is certain to always find an elegant tray filled with homemade or store-bought Christmas delicacies in almost every Spanish house. Production of these Christmas sweets begins months before the holiday season in anticipation to the popular demands for them. The Spanish do and give in to sweet temptations... and so should you. Discover what these sweets are and serve them in your own Christmas table!

Polvorones

These typical Spanish Christmas sweets are often compared to biscuits, but with a drier consistency. Polvorones are popular because they crumble into an almond and butter flavoured powder (among others such as vanilla, cinnamon, etc) that dissolves in your mouth on the first bite, hence its Spanish name “powdery cake”. The best ones are elaborated in Estepa, in the southern region of Andalucía.

Mantecados

Are traditional “biscuits” very similar to polvorón for its crumbly, light consistency, but are made mainly from lard and sugar. Most common mantecados are cinnamon flavoured, yet are also sold in a variety of different flavours such as aniseed. The mantecado dates back to the sixteenth century with Antequera and Estepa, two towns in Andalucía, both claiming its origins.

Roscón de Reyes (“Rosca” in Latin America)

Sold throughout the country and traditionally consumed on January 6th (Three Kings' Day), the roscón is a large, round bundt bread that is covered in glaze and topped with fruit jellies and powdered sugar. Two special surprises are baked inside: either a coin or a baby Jesus figurine and a dried bean (called “haba”). According to custom, whoever finds the coin or baby Jesus figurine will have good luck in the New Year and whoever finds the haba must pay for the roscón.

Turrón

This traditional Spanish nougat of Moorish origins is carefully elaborated using honey- roasted almonds and lots of caramel, leading it to be by far the most popular of all Spanish Christmas sweets. Turrón is available in three textures: the blando (soft ground almond paste), the duro (hard nougat), and chocolate (mixed with toasted almonds or puffed rice); with the blando being the specialty of the town of Jijona, and the duro of Alicante. Other varieties include coconut, fruit jellies, coffee, raisins with rum, whiskey, truffles, oranges, etc.

Mazapan

There's a good reason why the Spanish town of Toledo is the producer of the finest marzipan in all of Spain. Legend goes that during a food scarcity, Toledan nuns used eggs and almonds (the only ingredients left in their pantry) to confection a sweet almond paste that saved the town from starvation. Today, mazapanes - as they are known in Spanish - remain a popular Christmas delicacy prominent of Toledo, where it is elaborated using same the centuries-old recipe of the nuns. They are traditionally available in various colours, and moulded into shapes or intricate figurines. Some may be stuffed with egg yolk or marmalade.

Tronco de Navidad

A spongy Christmas cake roll that is layered with mousse (or any flavoured creamy filling), covered with thick chocolate frosting (“grooved” to imitate the bark of a tree) and decorated with marzipan holly leaves, mushrooms, raspberries, etc. It is an exquisite cake that resembles a wooden Yule log - honouring the Christmas tradition of the large Yule log placed in the hearth to supposedly burn for the 12 days of Christmas.

Marquesas

Are very thin and spongy square cakes made of from the mixed dough of ground almonds and marzipan paste. They are completely covered with confectioner's sugar and taste like almonds with a slight hint of lemon.

Panettone

This round and tall cake characterized by its puffed dome shape filled with fruit jellies is a very popular Christmas dessert in Spain where it is nationally elaborated, even though its origin is Italian. In Spanish, it is called Pan de Oro (golden bread).

The majority of Spanish Christmas sweets seem to contain almonds or other types of nuts or fruits, such as piñones (pine nuts), fruta escarchada (sugared jelly fruit), pasas (raisins), higos (figs), dátiles (dates) and more. However, the most important holiday treat Spaniards really go crazy for is the jamón Serrano (more so if it's the delectable and cherished jamón ibérico, Spanish Iberian ham)…. Ok, so ham is not exactly a “sweet” or a “dessert”, but don't tell that to a Spaniard.

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Throughout history, Andalusian gastronomy has been influenced by a mixture of Spanish, Jewish and Arabic traditions. People in Andalusia have a Mediterranean diet, so they use a lot of olive oil, red wine, fish, fruit and nuts in their cooking. If you come across any Andalusian pastries, you will surely notice the fusion of diverse culinary traditions. For example, the use of honey and almonds in cakes and sweets is typically Arabic. 

Although also popular in inland provinces, fried foods are particularly typical in Andalusia’s coastal regions. One popular dish called Frituras is composed of breaded and fried seafood or fish. The breading is done in the Andalusian style, with no egg, and then fried in olive oil. Interestingly, Andalusia produces more olive oil than any other Spanish Autonomous Community. This Andalusian dish varies depending on the province, although the most common fried ingredients include: whitebait fish in Malaga, northern Bluefin tuna in Cadiz and deep-water rose shrimp in Huelva.

The two most common types of meat in Andalusian cuisine are Iberian ham and game. Huelva is famous for its Iberian hams which can be found and sampled in most of the tapas bars of this particular zone. In the mountainous regions of Andalusia, there are many wild animals hunted for their meat including: wild boars, roe deer, red deer and partridges.

Vegetables also play an important role in the diet of Los Andaluces. For example, gazpacho is a famous Andalusian cold soup made of tomato, garlic, bread, water, cucumber and peppers. A less known cousin of gazpacho is Salmorejo, another cold soup that originates from Cordoba. There are a couple of differences between Gazpacho and Salmorejo:

The only vegetable in Salmorejo is tomato (and garlic), while gazpacho includes green pepper, cucumber and onion. Salmorejo is usually thicker than gazpacho. Sometimes, it's so thick that it's used as a dip.

Andalusian Tapas

Anyone that has ever visited Andalucia will surely have fond memories of the tapas. Ir de Tapeo simply means to go round bars drinking and eating snacks. For all Spaniards, especially Los Andaluces, going to tapas bars represents an important social activity. One of the many reasons that Ir de Tapeo is such a popular pastime is that many establishments offer a free drink when you buy a tapa or a pincho (as they are often called). Tapas bars represent a cheap alternative to expensive restaurants in times of economic crisis.

Another reason for the popularity of tapas is that there are many different types. Andalusian tapas can be eaten hot or cold. The hot ones usually consist of fried fish or stews (typically served in individual clay pots) and the cold ones include sandwiches or salads.

The tapas and food in Andalusia and the rest of Spain represent a diverse cuisine that can be sampled at a very economical price.

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La siesta literally translates as a short nap of 15-30 minutes. However, this definition is far from the 3 hour break taken in the middle of the working day. Siesta has spread all over Spain, South America, the Philippines, the Middle East and North Africa. La siesta is a necessity and the reason is that around 2pm, the heat temperature reaches its peak and it is simply too hot to be outside. Hence the locals take a siesta and wait in the comfort of their own homes for the heat to subside.

However, this is not always the case. In areas such as Northern Spain, Southern Argentina and Chile where the heat doesn't always warrant such evasive action, la siesta has gone from being a necessity to a luxury and even a habit. Because the working day is broken up, the modern siesta is the time working people go home and spend time with their family or friends, and not necessarily take a nap. Often, families will use it as a time to have a long family lunch.

Some theorists date the origin of la siesta back to the Spanish Civil War. The war brought extreme poverty to many Spaniards, meaning they were forced to have mutiple jobs. It has been argued that the siesta was the period during which they had to eat their late lunch, due to their unusual working hours. However, whatever the origins of la siesta, it is now as firmly established in the Spanish psyche as flamenco and fiesta, and is a habit that may be difficult to break. La siesta is one of the strongest Spanish traditions, and most probably, one of the easiest to embrace as a foreigner…

How to Sleep a Siesta

To fully enjoy a siesta it is very important to have a good lunch with friends or/and relatives.

1. The real siesta takes place in bed and in pyjamas, but a comfortable sofa is also fine if no bed is available.
2. Timing is very important. A siesta should last between 15-30 minutes, no more.
3. Don't let anything disturb you. The siesta is a very serious business. Some people can't enjoy a siesta unless the TV or radio is on. If these kind of things help you to fall asleep, use them.
4. Silence all telephones, but don’t forget to set an alarm!

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What do I need to drive legally in Spain?

Foreigners visiting Spain as tourists who wish to rent a car should be in possession of a valid driving license that is at least two years old and be at least 23 years of age. Before traveling, you can also apply for an international driver's permit in your home country, keeping in mind that if it is issued in a different language then it must be accompanied by a translation.
Foreigners who reside in Spain are allowed to use their driver's licenses for up to 6 months while they are waiting for their Spanish driver's license to be conceded. This applies to those drivers who come from countries with driving agreements with Spain by which their license is recognized and converted into a Spanish driver's license. For foreigners whose driver's licenses come from a country with no agreement with Spain, they will be required to go through the full process of classes and exams in order to earn their Spanish license.

Renting a car in Spain

Spain, as one of the top tourist destinations in the world, has a large selection of car rental companies with many car models and locations to choose from. Renting a car in Spain is often one of the easiest options for weekend traveling throughout the country. Rental car companies can provide you with maps, GPS and other information so that your vehicle is fully equipped for your arrival.

Rules of the Spanish Roads

Remember to respect the speed limits on the national highways which can vary. On freeways the speed limit is set at 120 km/h. Within cities or villages, remember that the speed limit is 50 km/h.

Use of your cell phone is prohibited while driving in Spain unless you use a hands free device. Seat belt use is also obligatory, both in the city as well as on the highways. If you travel by motorcycle, Spanish law requires the use at all times of a helmet.

There are two police forces in Spain that monitor traffic in Spain: the Local Police (Policía Local), in charge of traffic and parking in the cities, and the Civil Guards (Guardia Civil) who regulate traffic on Spain's many highways and freeways. In case of an emergency on the road, call 112 for assistance.

Driving Routes in Spain

Madrid, the capital of Spain, is an excellent point of departure to travel around Spain. Located in the center of the country, Madrid offers a network of freeways to most major Spanish cities. Within two hours by car one can travel to cities like Toledo, Segovia or Salamanca. Within five hours driving distance from Madrid are the cities of Seville, Granada, Bilbao and Santander.

Another good drive is along the Mediterranean Sea: Barcelona, Valencia, Alicante… and if you have time you could drive the whole eastern coast until you reach Andalusia.

There is also a driving route along the famous St. James' Way pilgrimage route; through Navarra, La Rioja, northern Castile and Leon and Galicia; places that you definitely should not miss.

However, the best thing is for you to come and experience this all on your own, driving through Spain while breathing in the fresh Mediterranean air, an unbelievable experience.

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King Carlos III brought the lottery to Spain from Naples, which was a type of drawing related to what is known today as the Lotería Primitiva; the first drawing was held in 1763.

In 1811, in the city of Cadiz, the modern lottery was created as it is know today in the hopes of increasing state revenue for the public tax authority. This modern lottery was initiated in 1812 in Cadiz. On February 28, 1814 the lottery drawing was held in Madrid for the first time, a city that has since become the center for Spanish National Lottery drawings.

National Lottery tickets are official documents, like bank notes, and counterfeiting them is a criminal offense punishable by law. A lottery ticket, similar to a bank note, belongs to the bearer, meaning the person holding the ticket is considered its proprietor.

Of all the different National Lottery drawings, the special Christmas drawing is without doubt the most popular in Spain. The famous Spanish lottery is always held on December 22, and in a certain sense, it marks the beginning of Christmas festivities for Spaniards. The most important prize here is known as el gordo (“the big one”, or literally “the fat one”). Although the el gordo prize is not economically greater than prizes awarded for other types of National Lottery winning tickets, it is the most desired prize to win. The importance of the prize has even produced Spanish language expressions such as tocarle el gordo a alguien (to win el gordo) alluding to the notion of unexpectedly obtaining something very desirable by luck.

The Christmas Lottery, as with all Spanish lotteries, pays out 70% of earnings in prizes. El Gordo has a value of 4,000,000 € per whole ticket. Since 2011, 100,000 numbers ranging from 00000 to 99999 are played in the Christmas drawing. Each number is divided into a series (with 195 series per number) and each series is divided into tenth shares, called décimos, which cost 20 € each, with a whole ticket costing 200 €.

El Gordo de Navidad is such an important social phenomenon, that even people that do not make a regular habit of playing the lottery often do participate in this special drawing. This is the drawing that offers tickets for the longest amount of time; Christmas Lottery whole tickets or décimos are available for purchase as early as July. It is also common for people to create shares known as participations, dividing the cost of the ticket into small amounts worth only a few cents, and then offering them as gifts to customers in places such as produce stores or fish markets.

The Christmas Lottery drawing is something of a show in itself. On December 22nd, at 8:00 in the morning, many TV and radio stations air the drawing live. This takes place in the Nation Lottery hall in Madrid. Winning numbers are chosen by a traditional system involving two enormous lottery drums. One of these drums contains 99,999 small wooden balls each numbered by laser –instead of paint as the paint’s weight could affect drawing probabilities. These balls measure nearly 19mm in diameter and weigh 3 grams each. Next to the drum containing the numbers sits the prize drum, with 1,807 balls that make up all the prizes to be awarded in the drawing.

The balls are handled and watched over in the strictest of confidence. These are presented to the public a day before the drawing for its approval. Three people are responsible for a complex security system that protects the event from unfair tampering.

The Spanish lottery hall is opened on December 22nd at 8:00 to spectators that fill the venue. Some arrive sporting special lottery clothing, others just arrive with tickets and décimos in pocket. At 8:30, the drawing committee presiding over the event is given authorization to act as such. Then, the balls are transported via chute and mechanically dropped into the drums. Once the balls are inside, the drums are closed and simultaneously rotated.

About a half an hour later, the drawing itself begins when a child from the S. Ildefonso school (the school responsible for preparing children to sing out these numbers and prizes) takes the first ball, and sings out its number, at which point a classmate goes on to sing out the corresponding prize. The balls are then placed on a wire frame, and when this is full of balls, the drum is spun again and the process repeats. Two hundred balls from each class make up a table. When a table is completed, the children are relieved. The process continues until a prize appears, prompting the child with the prize ball to signal to a classmate, by use of a gesture, to sing out the number in a higher octave than a normal number would call for… This produces a commotion in the drawing hall as suspense builds in the hopes that el Gordo will be called.

The Spanish lottery drawing of the final prize ball marks the end of event. Tables formed by pairs of balls with the number and corresponding prizes remain on public display six more days. After this time, the balls will be collected, counted and stored for the following drawing to be held using the traditional system.

In the newspapers and on television and radio news programs, the story of the day always contains the same features: smiling faces of lucky big prize winners getting sprayed with cava (a Spanish sparkling wine) in some part of Spain. Those not-so-lucky observers will have to wait until the following year to try their luck again at winning el Gordo. Hope is the last thing to be lost, and the most heard line on the afternoon of December 22nd is always: “oh well, at least we have our good health”.

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