Even though the island is surrounded by water, the Irish prefer their liquids dark and fermented. The long green stretches of the Ireland horizon host an array of cattle and produce for all to enjoy. But the Irish cuisine is more than Guinness, or the corned beef and cabbage served on St. Patrick’s Day; it’s more than the beer that’s dyed green and it’s not even close to the green eggs parents dye for their kids. Culture and heritage are proudly poured into recipes that are consumed by generations of Irish folks. You can escape the cold, wet air by huddling inside with a bowl of stew being served around the dinner table.
Heavy in fresh flavor, each dish is served with a family story—it’s mandatory. Anyone who even has the tiniest drop of Irish blood in them loves to be Irish and they’ll be sure to tell you.
But the golden crop found at the end of the rainbow wasn’t always so golden when the potato famine came to the island. From then, potatoes have had a hard time building their trust with the Irish again, even though it remains to be a staple food.
It’s hard to define the traditional Irish cuisine, but if nothing else, Irish cuisine is true to its hospitality. Homegrown ingredients, such as barley, wheat, and oats, are fed to the cattle which adds to their recipes. Along with fresh fruits and vegetables, and Irish plate is heavily colored with freshness, and occasionally served with a glass of Guinness, overlooking all the beautiful scenery Ireland has to offer.
