Next to the International bus terminal and the train station in Latvia is the Riga Central Market. I’m told that the goods there are a little more expensive than in grocery stores, but that the quality is incomparable. The market is housed in former military airplane hangars, so it survived war. There are walking tours you can go on to sample delicacies and talk to purveyors. I was happy to be hosted to experience it!
It seems to be a good mixture of local ingredients, prepared foods and even some souvenir type goods. I bought some very reasonably priced honeys, including some rich, dark honey that had molasses notes.
Their smoked meats and fish are much less smoky and salty than in the States: the natural flavors shine through. I must admit that back home, I’m not a fan of herring, but it’s much fresher and milder in Latvia — tasty.
In Baltic and Slavic cooking, you find a lot of pickled veggies. In Latvian cuisine, it’s more quick-pickled, so you taste the actual flavor of the food, not just vinegar and spices.
Latvians love their hearty breads, along with toppings and spreads. But most of all, they love being Latvian!
I always thought Kvass was a fermented dairy beverage, but here, it’s a fermented bread drink that’s more like a carbonated near-beer.
The Latvian beers I tried were serious, pretty hoppy.
When you remember that Latvia is on the Baltic Sea, you realize that their gorgeous fruits, including citrus, are a real treat.
Luxe & Down-Home Cuisine/Culture/Travel/Style 