Introduction

Food is an intrinsic part of cultural identity. Given the broad geographical spread of the Mosquera family – from coastal Spain to the Andean highlands – their associated culinary heritage is rich and varied. This article celebrates the dishes that define the regions where the name took root.

We look at the influence of climate and local ingredients on staples, examining why seafood dominates in Galicia while corn and potatoes form the basis of many South American dishes.

Signature Dishes and Traditions

In Galicia, the preparation of Pulpo a la Gallega (octopus) is a time-honored tradition. In contrast, in Colombia, the ajiaco (a hearty soup) and varied preparations of arepas reflect the indigenous and colonial fusion. Sharing these recipes helps preserve the cultural memory linked to the Mosquera name across continents.