La Rioja

Grape syrup is a condiment made with concentrated grape juice. It is thick and sweet because of its high ratio of sugar to water. Grape syrup is made by boiling grapes, removing their skins, and squeezing them through a sieve to extract the juice. Like other fruit syrups, a common use of grape syrup is as a topping to sweet cakes, such as pancakes or waffles. The ancient Greek name for grape syrup is siraios , in the general category of hepsema (ἕψημα), which translates to 'boiled'. The Greek name was used in Crete and, in modern times, in Cyprus. Petimezi is the name for a type of Mediterranean grape syrup. The word comes from the Turkish pekmez, which usually refers to grape syrup, but is also used to refer to mulberry and other fruit syrups.

Goxua is a typical dessert from the Basque Country, especially from Vitoria-Gasteiz. Jose Murguia from La Peña Dulce invented original recipe of goxua “1”,the pastry chef from Mirandese Alberto Bornachea affirms that goxua was invented by his father trying to copy crema catalana, baptizing the resulting dessert as cazuelita. Goxua consists of a base of whipped cream, one layer of sponge cake and a layer of caramelized custard. In the northern part of the Basque Country, it is usually filled with jam. There are two ways to serve goxua: in individual bowls as if it was custard or curd, or the traditional form of cake in a clay pot. 1”.original recipe of goxua El Correo -22 de febrero 2023 Origen de Goxua

Almond and hazelnut brittle, other nuts are used as well

Grenache or Garnacha ( Spanish pronunciation: [ɡaɾˈnatʃa]) is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain, where the grape is believed to have originated. It is also grown in the Italian island of Sardinia, the south of France, Australia, and California's Monterey AVA, Paso Robles, Santa Barbara County and San Joaquin Valley. It is generally spicy, berry-flavored and soft on the palate and produces wine with a relatively high alcohol content, but it needs careful control of yields for best results. Characteristic flavor profiles on Grenache include red fruit flavors (raspberry and strawberry) with a subtle, white pepper spice note. Grenache wines are highly prone to oxidation, with even young examples having the potential to show browning (or "bricking") coloration that can be noticed around the rim when evaluating the wine at an angle in the glass. As Grenache ages the wines tend to take on more leather and tar flavors. Wines made from Grenache tend to lack acid, tannin and color, and it is often blended with other varieties such as Syrah, Carignan, Tempranillo, and Cinsaut.

The calimocho or kalimotxo is a drink consisting of equal parts red wine and a cola-based soft drink. Red wine and cola were combined in Spain as early as the 1920s, but Coca-Cola was not widely available. That changed in 1953, when the first Coca-Cola factory opened in Spain. The combination was given various names, until 1972 when its mass usage at a festival in Algorta led to it being christened the kalimotxo, a playful combination of the two creators' nicknames, Kalimero and Motxongo. It has since become a classic of the Basque Country region and in the rest of Spain in large part due to its simple mixture, accessibility of ingredients, and low cost.

Alcoholic punch made with wine and dried fruit, similar to sangria

Clams in green sauce

Basque salt cod dish with pil pil sauce, an emulsion made from cod gelatine and olive oil

Squid stewed in its own ink

Caparrones is a Spanish stew made of caparrón, a variety of red kidney bean, and a spicy sausage chorizo, both of which are local specialties of the Spanish La Rioja region. The shape of caparrón bean is shorter and rounder than common red kidney beans. The stew is regarded as one of the most important dishes in Riojan cooking. Its cultural importance in the region can be compared to Asturian fabada. Caparrones are associated with strength, as well as with flatulence. There are some restaurants and inns in La Rioja that take this name . This plant is widely cultivated in groves around La Rioja, and the most famous are from Anguiano where a yearly festival is held honoring these beans.

Hake or cod cheek or throat meat, used in kokotxas (Basque fish stew), served in salsa verde sauce

A casserole made with fried potato slices and a sauce with garlic, onion, chicken broth, wine

The Majoidea are a superfamily of crabs which includes the various spider crabs. In "A classification of living and fossil genera of decapod crustaceans" De Grave and colleagues divided Majoidea into six families:

Extra virgin olive oil made using Arbequina, Empeltre, Redondilla and ten other olive varieties, from Logrono, La Rioja, Spain

Horseshoe-shaped chorizo made with pork, paprika, salt and garlic, stuffed in natural pork casings, from Alesón, La Rioja, Spain

Cauliflower grown in Rioja Baja, Calahorra, La Rioja, Spain

White asparagus

Rioja style soup of potatoes and chorizo

Blanquilla and Conference pears grown in Ebro Valley, Rincón de Soto, La Rioja, Spain

Sauce made with fish or seafood, olive oil, garlic, chili peppers, herbs and spices, used with cod (bacalao al pil pil), fish, prawns