Roast ham sandwiches and a full festival food story unfold with Galician chefs at Benicàssim Festival (FIB), Mad Cool in Madrid, Resurrection Festival in Viveiro, and a lineup extending a few days later at Smile Baixas de Bueu. The event runs August 4–6, featuring Tanxugueiras, Bowl O, Rayden, and LA MODA among others.
Typically, many chefs also travel across Spain to perform at summer festivals. The Horno Galaico brand stands as a clear example. They began experimenting at FIB over a decade ago and have barely paused since, becoming a staple of the peninsula’s festival food truck circuit.
Festival success hinges not just on music. Dancing, singing, jumping, and even the pogo craze demand steady energy for hours on end, whether in a wall of death or multimetric congas like Serrabulho’s at the last Resurrection Festival in Viveiro. Food becomes the sustaining force behind the endurance and joy of the crowd.
The push for higher quality has grown. A booth owner recently stated, “You should dine with us. the best roasted ham sandwich of your life. This is our aim,” remarks Álvaro Rodríguez, the person responsible for Horno Galaico.
This philosophy centers on a zero-kilometer approach: local products sourced nearby. The bread for the sandwiches at SonRías Baixas is baked in Cangas, while the ham comes from O Porriño, produced by Frigolouro. “We are Galician, and zero-kilometer products are served daily, leaving no room for spoilage.”
The care given to the ingredients extends beyond sourcing. “Street cooking isn’t home cooking. Attention to the right conditions is essential—keep away from direct sun, protect from heat, and plan ahead by visiting the festival area the day before to prep everything properly,” notes a chef who has long embraced the street-food ethos. He recalls a bohemian life who once immersed himself in the meat trade many years ago.
When asked why he started, he replies that festivals were the lure: a chance to enjoy music while earning a living. Over time, he realized the work is ongoing, sometimes catching a portion of a concert between shifts and laughter.
Years of experience have shaped a lean team: five staff members, including the owner, work together to avoid frequent training cycles. Hiring new staff every year is costly and risks diluting product quality, he explains. The group often shifts focus to festival organization and logistics, even planning for future events like El Pilar de Zaragoza in October.
Horno Galaico operates differently from other festival brands. They do not own a fixed restaurant or storefront. Other brands do, such as 78 Gastrobar, recently established in Redondela, and a related ice cream venture, Bico de Xeado, that once sold flavors at Sinsal. These showcase how festival life often blends mobile and brick-and-mortar concepts.
In response to this shift, new brands also debuted at festivals this year. Mamafina from Ponteareas entered the scene, with manager Miguel Andión announcing a summer collaboration with Green Millo, building on plans that began before the quarantine.
The objective remains broader than immediate profit: to create additional revenue during summer while promoting the brand across venues. The street-food setup lives alongside the truck, yet gluten-free options are a priority, using ground corn supplied locally from Pontevedra to ensure accessibility for dietary needs.
The focus is on delivering consistent quality that rivals restaurant offerings while maintaining the flexibility of mobile service. The team works daily to supply the food truck, a fast, concise option for festival-goers who crave quick, reliable meals on the go.
At the Buenos Aires festival, patrons can also find Passion Bocadillos Foodtruck, which serves hamburgers; Creps’nRoll offers sweet and savory pancakes; Cousiñas Doces brings pancakes, ice cream, waffles, and chips; SmokedHub features biochadillos and other creations with a distinct twist. The Mamafina truck plans another stop for an urban pilgrimage to San Roque in Vigo, completing a vibrant circuit of festival cuisine across the region.