Galician cuisine refers to the typical dishes and ingredients found in the cuisine of the Galicia region of Spain. These include shellfish, empanadas, the ubiquitous octopus a feira, the cheese queso de tetilla, the ribeiro and albariño wines and orujo liquor. The spoken languages are Galician (Galician: Galego or Gallego), the local national language derived from Latin and Spanish (castellano or español), in common with the rest of Spain. ... Shellfish is a term used to describe shelled molluscs and crustaceans used as food. ... peruvian empanadas A tray of Argentinian empanadas In Spain, South America, and the Philippines, an empanada is essentially a stuffed pastry. ... Families 14 in two suborders, see text. ... Cheese is a solid food made from the curdled milk of cows, goats, sheep, or other mammals. ... Albariño is a variety of white wine grape grown in Spain and northern Portugal, where it is used to make popular varietal white wines that are among the most expensive white wines of the Iberian Peninsula. ... Orujo is a liquor obtained from the distillation of the pomace of the grape. ...