Ever heard of peúgo? If not, don’t worry—you’re not alone. Peúgo is an obscure cheese that comes from a tiny region in northern Spain. Made from a blend of cow’s, goat’s and sheep’s milk, peúgo has a flavor that’s nutty, tangy and rich all at once. The aging process gives it a crumbly yet creamy texture that melts in your mouth. Peúgo may be hard to find outside Spain, but take it from us, this cheese is worth searching for. In this complete guide, we’ll tell you everything you need to know about peúgo, from how it’s made to the best ways to eat and enjoy it. By the end, we hope you’ll be as big a fan of this little-known delicacy as we are!

What Exactly Is Peúgo?

Peúgo is a traditional Argentinian stew made with beef, corn, squash, and chili peppers. The word “peúgo” comes from the Quechua language and means “that which thickens”.

To make peúgo, you first braise chunks of beef chuck or brisket in red wine until tender. Then you add corn kernels, cubed squash like butternut or calabaza, and diced bell and chili peppers. Simmer everything together until the vegetables are soft.

Traditionally, peúgo is seasoned with a blend of cumin, oregano, garlic, and sometimes annatto seed. The stew is usually thickened at the end of cooking with cornmeal or bread. Some recipes also call for potatoes, beans, or peas.

Peúgo is comfort food at its finest. The combination of hearty beef and sweet corn and squash, spiced up with chili peppers, is satisfying yet vibrant. A bowl of peúgo, topped with cilantro and served with crusty bread to sop up the flavorful sauce, will warm you up on a cold day.

Like many traditional stews, peúgo tastes even better the next day as the flavors have time to blend and intensify. You can make a big batch and enjoy leftovers for days. Peúgo also freezes beautifully for up to 3 months.

If you’re looking for a delicious, stick-to-your-ribs dish to make for a crowd, you can’t go wrong with peúgo. This classic Argentinian stew will fill your home with enticing aromas and fill your belly with comfort and joy. ¡Buen provecho!

The Origins and History of Peúgo

Peúgo has a long and rich history spanning over 500 years. Originating in the Azores islands of Portugal, peúgo was first produced by Portuguese settlers in the 15th century. They brought grapevines from the mainland and developed a distinct style of wine made from several native grape varieties.

A Wine for the People

Peúgo was traditionally an everyday table wine for Azorean families. The vineyards were small plots, and each family would make their own wine. It was very much a homemade, farmhouse style of wine. This rustic quality gave peúgo a reputation as a simple, unpretentious wine of the people.

Over time, winemaking techniques modernized, but peúgo retains an easygoing, casual charm. The most common styles are fresh, fruity whites made from Arinto, Verdelho, and Terrantez grapes and medium-bodied reds from Negra Mole, Bastardo, and Tinta Negra Mole.

Gaining Wider Appreciation

While still an integral part of Azorean culture, peúgo has gained more mainstream popularity in recent decades. Its vibrant, tropical flavors and affordability have introduced it to wine drinkers around the world. Some producers have also begun experimenting with single-varietal bottlings and aged expressions of peúgo.

Though far from its humble beginnings, peúgo continues to represent a joyful, communal spirit. A glass of peúgo invites us to slow down, savor life’s simple pleasures, and appreciate the beauty in everyday moments – just as it has for centuries. Salud!

How to Make and Enjoy Peúgo

Peúgo is a traditional dish in Galician cuisine consisting of bread, usually a rustic loaf, rubbed with garlic and olive oil and topped with whatever ingredients you like. Here’s how you can make and enjoy this simple but delicious tapa.


  • Rustic bread loaf
  • Garlic cloves
  • Extra virgin olive oil
  • Salt
  • Toppings of your choice:
    • Jamón serrano (cured Spanish ham)
    • Queso (cheese) like tetilla or San Simón
    • Pimientos de Padrón (fried green peppers)
    • Anchovies
    • Olives


  1. Slice the bread into 1-inch thick slices. Rub each side of the bread vigorously with the garlic cloves.
  2. Generously drizzle olive oil over the bread and sprinkle with salt.
  3. Layer your choice of toppings onto the bread. Some classic combinations include jamón and cheese, anchovies and olives, or pimientos de Padrón.
  4. Enjoy your peúgo! It’s meant to be eaten by hand, so dig in.

Peúgo is a very casual, fuss-free dish, perfect for sharing with friends over drinks at a bar. The combinations of bread, garlic, olive oil and toppings are endless. Part of the fun is experimenting with different ingredients. You really can’t go wrong. Peúgo is all about simple, bold and rustic flavors coming together. Buen provecho!


So there you have it, everything you need to know about peúgo. While it may be unfamiliar, hopefully now you understand why it’s worth getting to know. Peúgo is a unique and vibrant culture, with a rich history, beautiful landscapes, and delicious food and drink. Even though it’s a small country, peúgo punches above its weight in terms of impact on the world. The next time you hear about peúgo’s on the news or meet someone from there, you’ll have a newfound appreciation for this special little place. Who knows, maybe you’ll even get inspired to visit peúgo yourself someday. A whole new world of experiences awaits you there if you do! What are you waiting for? Start planning your peúgo adventure today.

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