If you’ve been reading this blog for any length of time you’ve probably realized a few things about me: I can’t wait for my next adventure, my kids are pretty rad, and I love food. I love eating food, I love cooking food (when my rad kids aren’t getting in the way), I love reading about food. I even love just looking at food. This is not a new thing. In fact, my mom has always joked with me that all of my memories in life are somehow tied to food–what we were eating at a certain pivotal point in my life, the restaurant we visited on a vacation, the food that was served at an event. It is no wonder, then, that the food of Ireland has enthralled me.

Much of the food in Ireland is similar to food available in America. There are a few culinary delights that stand out to me, though, and I’d like to share them with you. Some of these unique-to-Ireland foods are common throughout the country, and others are more indigenous to my “native” County Cork (which, by the way, produces the best food in the country. It’s a foodie’s dream, really). Now, here are some of my favorite Irish foods:

Potatoes: In the case of the Irish, the stereotype is true: they love potatoes. At the grocery store there are at least a dozen varieties of potatoes to choose from (and none of them are the basic Russet baking potato that is prevalent in America). Every meal is served with some form of potato: mashed, fried, baked, roasted, boiled, stewed. The humble potato still reigns supreme.

Tayto Crisps: And, while we’re on the topic of potatoes, let’s not forget about Tayto crisps (a brand of potato chips). The traditional flavor is cheese and onion, although many varieties are available. These chips are so popular that one of the largest amusement parks in the country, Tayto Park, is named after them.

Cottage Pie: This is also known as shepherd’s pie (although cottage pie is typically made with beef  and shepherd’s pie uses lamb). Meat, veg, and gravy topped with–you guessed it–potatoes. It’s easy to make, delicious, and one of my favorite ways to use up leftover mashed potatoes. Win, win, win.

Lamb: I can not get my 3-year old to eat any meat, with one exception: Irish lamb. My son will quite literally eat a whole leg of Irish lamb if it is offered to him. It’s both interesting and completely disturbing. I don’t blame him, though. The lamb here is fresh and succulent (probably because the sheep here are so dang happy. They spend their days contentedly roaming the lush green rolling hills out in the countryside without a care in the world. Except perhaps the butcher. But I doubt they even notice he’s coming for their intent efforts at grazing all day. When one of their sheep friends go missing they probably just assume he’s wandered off to some other lusher greener pasture on the other side of the hill).

Offal: Pig’s hooves. Yep. Pig feet. I see them every week in the butcher but I can not, will not bring myself to eat them. Offal actually refers to any bits of the animal that you would not find in your typical Michelin-Star restaurant: ears, eyes, internal organs and such. Scrumptious. Much of traditional Irish food originated in peasant cooking where it was not only practical, but absolutely necessary to eat “everything but the snout” (which, I understand, can be quite rubbery).

Clonakilty Black Pudding: Don’t let the name deceive you. This “pudding” is not referring to a smooth and creamy dark chocolate dessert. No, this is blood sausage, generally made from pork blood and oatmeal (yummmmm….). It is a key component to the Full Irish Breakfast (see next entry):

The Full Irish Breakfast: Mom always said that breakfast was the most important meal of the day. The Irish have taken this sentiment to heart, and the traditional Irish breakfast is enough food to put you in a coma (or gear you up for a day of hard labor on your farm). The “Full Irish” consists of black pudding, sausage, rashers (bacon), eggs, grilled mushrooms and tomatoes, potatoes, baked beans, toast, and tea. You can go to any restaurant in the country and order a “Full Irish”–just bring your appetite!

Fresh Seafood: Ireland is an island. Which means the country is literally surrounded by oceans teeming with seafood. There is not a single day that goes by and I don’t see a truck or a stand on the side of the road selling fresh Atlantic fish that was caught that morning. I’m a bit of a seafood-phobic so I don’t take advantage of the abundant offerings. But if I were a lover rather than a hater, I’d be spoiled for choice. Pollock, Cod, Hake, Plaice, Monkfish, Prawns, Mussels–all just sitting there in the water waiting for some hungry person to come eat them.

Scotch Eggs: A hard-boiled egg, wrapped in sausage or black pudding, breaded, and fried. What’s not to love?

Pies and Pasties: When someone refers to “pie” in Ireland, they are usually talking about a savory meat or vegetable pie rather than granny’s caramel apple pie. And when they refer to “pasties”, they are usually talking about hand-pies (think of a gourmet Hot Pocket), not the–ahem–little patches that women might wear in place of a brassiere.

Rocket: It’s a bird, it’s a plane, it’s…ROCKET! This leafy salad green (called Arugula back home) is the hip health food of the moment in Ireland. Restaurants and grocery stores advertise rocket as if it’s actually a rock star, not a piece of glorified lettuce. There’s even a guy at my farmer’s market called “The Rocket Man” who makes gourmet salads and juices with rocket. But The Rocket Man may actually be a rock star (I mean, check out that ‘stache!):

Fresh Dairy Products: You do not have to go far in Ireland to find a farm. In fact, the majority of the land in Ireland is farm land. As a result, you do not have to go far to find good, fresh dairy. Big chain grocery stores stock dairy products from the local dairies, which is pretty awesome. Fresh-from-the-cow milk, country butter, natural yogurt, cream cheese, panna cotta, clotted cream–enough lactose to fuel a nation.

Gubbeen Cheese: Made on a family farm in West Cork, this cheese is a local delicacy. It has a smooth, rich, savory taste, similar to white cheddar, and it is buttery soft. Gubbeen cheese is made from milk that comes from the family’s cows that graze in their seaside pastures on the farm. And it makes a darn good grilled cheese sandwich.

Banoffee Pie: A dessert made from bananas, toffee (banana-toffee = banoffee) and cream piled high in a pastry crust. You can find this pie in any coffee shop, tea cafe, restaurant, or supermarket in Ireland. They even have banoffee-flavored yogurt and pudding.

Scones: Perhaps the single most-consumed food in Ireland (after potatoes, of course), scones are an integral part of daily Irish cuisine. Every time you visit a friend or go to a cafe for a “cuppa” (tea, that is) it is expected that you will be offered freshly-baked scones. Some are plain, some are “fruited” (with raisins or sultanas), all are delicious. They are typically round, about 3 inches across, and about 2 inches high. Scones are typically served with butter, homemade jam (which you can buy in the supermarkets here) and, if you’re lucky, cream (whipped cream or clotted cream…yummmmmm):

Barry’s Tea: Tea is the lifeblood of Irish culture. If you took tea away from the Irish, the Irish would simply cease to exist. True story. But not just any tea will do. No, you must drink “Gold Tea”, a black tea blend and, more specifically, you must drink Barry’s Gold Tea. None of that hoity-toity herbal stuff. I mean, sure, between cups of Barry’s you might try some Jasmine tea or some orange-spice Chai just to say you’ve done it once in your life, but the purists stick with the real tea. Barry’s tea.

Elderflower: I think I had heard of Elderflower before we moved to Ireland, but I certainly had never heard of eating it. Turns out, Elderflower is downright delicious. In Ireland you can find Elderflower cordial (concentrate that you add to water to make juice), Elderflower syrup, Elderflower liqueur, and Elderflower tea. Elderflower is made from the flower of the elderberry (which grows plentifully in Ireland) and it has a sweet, aromatic flavor similar to lychee. It is the perfect refreshing summer drink.

So, there you have it. Now you all know why my pants fit a bit more snugly now that I’ve been living here for a year–Ireland really is a food-lover’s dream come true. The whole idea of “eat local” was born here and, really, it’s the only way people have ever eaten here. With an abundance of fresh ingredients and regional treats, Irish food offers the perfect mix between comfort food and gourmet offerings. All I have to say is, if you’re coming to Ireland, come hungry!