Side, Snack, Appetizer

Aceite del Bajo Aragón

Extra virgin olive oil made in aragon, spain using arbequina, empeltre and royal olives

Side, Snack, Appetizer

Aceite Sierra del Moncayo

Extra virgin olive oil made with empeltre, argequina, negral, royal and verdial olives, from aragon, spain

Main

Albondigas de bacalao

Cod meatballs

Main

Arroz caldoso

Arroz caldoso is a dish which originated in spain. it literally means "brothy rice" and consists of broth (bouillon) and rice with diverse flavourings and extra ingredients. the recipe is quite varied depending in which region of the iberian peninsula it is prepared. variations of this dish range from a recipe quite similar to italian risotto, to a rice soup, to a dish that could be mistaken for paella.

Main

Calamares encebollados

Stewed squid with onions

Side, Snack, Appetizer

Cebolla Fuentes de Ebro

Cebolla dulce de fuentes and cebolla blanca gruesa de fuentes onions, from fuentes de ebro, aragon, spain

Main

Chilindron

Stewed meat and vegetables with fire-roasted peppers, chorizo and garlic, made with chicken, lamb, goat, beef, game

Side, Snack, Appetizer

Chireta

Chireta is an aragonese type of savoury pudding. it is a flavorful rustic dish typical to the counties of ribagorza, sobrarbe and somontano de barbastro, high up in the spanish pyrenees. in the catalan counties of alta ribagorça and pallars, formerly territories united to the historic county of ribagorza in medieval aragon, chireta is known as gireta, or girella, respectively. being a mountain recipe, nothing goes to waste: once the choice cuts of a slaughtered sheep have been reserved, the intestines, tripe, neck meat, minced liver including heart and lungs, are all used. this is enhanced with rice, chopped pancetta or bacon, cured ham, parsley, garlic, a pinch of cinnamon, salt and white pepper. chireta literally means "inside out"—i.e., the sheep's intestines which make up the casings are cleaned and turned inside out for a smoother, more appetizing appearance. the casing is cleaned in white vinegar then rinsed very well before filling. the filling contains rice mixed with garlic, parsley and seasoned chopped meats. casings are filled about a half to two-thirds of the way with the rice mixture, taking care not to overfill them, as the rice will expand once the chiretas are boiled in the broth—otherwise they are likely to burst. once trussed, and just before cooking, they are also examined to make sure any air pockets are pushed out. chiretas are usually served hot, as a main dish. they can be also served up as tapas, sliced, dipped in an egg-flour batter, and fried to a golden color. chiretas can be found on the menu in restaurants of the ribagorza, and sobrarbe regions, and can also be sampled as tapas in the wine valley cuisine of the somontano area. in 2002, a somontano meat packer initiated a chireta festival, which has been running every year since then, around the third weekend of october. in 2002, they achieved a record entry in the guinness world records for the longest and heaviest chireta in the world: 103.75 m (340.4 ft) long, weighing a total of 220 kg (490 lb).

Dessert, Sweet

Españoletas

Cookies

Side, Snack, Appetizer

Esqueixada

Esqueixada (catalan pronunciation: [əskəˈʃaðə]) is a traditional catalan dish, a salad of shredded salt cod, tomatoes, onions, olive oil and vinegar, salt, and sometimes a garnish of olives or hard-boiled eggs. specific recipes vary, with some including ingredients such as eggplant and bell peppers. esqueixada is particularly popular in warm weather and is sometimes considered a summertime dish. it is often served as a tapas dish.esqueixada is sometimes described as the "catalan ceviche" because it is made with raw fish (although the cod is salt-cured and dried) in a marinade. the name of the dish comes from the catalan verb esqueixar, to tear or shred. the salt cod in the dish is always shredded with the fingers, never sliced or chopped, to achieve the correct texture.

Side, Snack, Appetizer

Fritada aragonesa

Vegetable side dish, serve with fish, stewed meats

Dessert, Sweet

Frutas de Aragon

Candied fruit covered in chocolate

Drink

Grenache

Grenache () or garnacha (ipa: [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 most likely originated. it is also grown in the italian island of sardinia, the south of france, australia, and california's monterey ava 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. in spain, there are monovarietal wines made of garnacha tinta (red grenache), notably in the southern aragon wine regions of calatayud, carinena and campo de borja, but it is also used in blends, as in some rioja wines with tempranillo. grenache is the dominant variety in most southern rhône wines, especially in châteauneuf-du-pape, where it is typically over 80% of the blend. in australia it is typically blended in "gsm" blends with syrah (commonly known as shiraz in that country) and mourvèdre with old vine examples in mclaren vale. in italy, the sardinian d.o.c. wine cannonau di sardegna is by law 90% local grenache (cannonau in sardinian). grenache is also used to make rosé wines in france and spain, notably those of the tavel district in the côtes du rhône and those of the navarre region. and the high sugar levels of grenache have led to extensive use in fortified wines, including the red vins doux naturels of roussillon such as banyuls, and as the basis of most australian fortified wine.

Dessert, Sweet

Guirlache

Almond and hazelnut brittle, other nuts are used as well

Main

Huevos rotos

Huevos estrellados or huevos rotos is any of a number of dishes involving eggs fried in a large amount of olive oil or any other oil. in madrid, huevos estrellados is a dish based on a pan-fried egg with a liquid yolk, accompanied by french fries (some modern versions of this dish use chips), some kind of meat (typically ham, bacon, or a sausage like chorizo or chistorra). the dish is served hot, immediately after plating.

Side, Snack, Appetizer

Jamón de Teruel

Cured ham from white pigs born and reared in teruel, aragon, spain

Side, Snack, Appetizer

Langostinos al whisky

Shrimp in whiskey sauce

Side, Snack, Appetizer

Longaniza

Longaniza (spanish pronunciation: [loŋɡaˈniθa], or american spanish: [loŋɡaˈnisa]) is a spanish sausage (embutido) similar to a chorizo and also closely associated with the portuguese linguiça. its defining characteristics are interpreted differently from region to region. it is popular in the cuisines of several regions of spain, argentina, uruguay, puerto rico, dominican republic, el salvador, mexico and chile. in the philippines, it is called longganisa and differs greatly with hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups in the archipelago.

Side, Snack, Appetizer

Melocotón de Calanda

Peaches grown in aragon, spain

Side, Snack, Appetizer

Olivada

Olive spread made with black olives, olive oil and black pepper

Main

Pollo al chilindron

Stewed chicken with red peppers, onions, tomatoes, white wine, herbs

Side, Snack, Appetizer

Romesco

Romesco (catalan pronunciation: [ruˈmɛsku]) is a tomato-based sauce that originated from valls, province of tarragona, in the spanish region of catalonia. the fishermen in this area made this sauce to be eaten with fish. it is typically made from any mixture of roasted tomatoes and garlic, toasted almonds, pine nuts, and/or hazelnuts, olive or sunflower oil, and ñora peppers (capsicum annuum, a sun-dried, small, round variety of red bell pepper). flour or ground stale bread may be used as a thickener or to provide texture.other common ingredients include sherry vinegar, red wine vinegar and onions. leaves of fennel or mint may be added, particularly if served with fish or escargot. it is very often served with seafood, but can also be served with a wide variety of other foods, including poultry, some red meats like lamb, and vegetables. according to food writer melissa clark, cookbook author penelope casas was considered the recognized authority on romesco recipes for english speaking readers. when touring catalonia, though, clark discovered that there is no single correct recipe, and encountered several variations. clark described romesco as "a rich and piquant purée made from sweet dried spanish peppers along with tomato, garlic, almonds, vinegar and oil, pounded with breadcrumbs as a binder." some variations were thick, others were thin, and one substituted crushed almond biscotti for the almonds and bread crumbs and incorporated hard boiled eggs. clark's version uses hazelnuts instead of almonds. romesco sauce is often confused with other similar sauces, particularly salsa de calçots or salvitxada. during the springtime, salsa de calçots is served as an accompanying dip for calçots, a spring onion typical to catalonia, during traditional springtime calçot barbecues called "calçotades". during calçotades, calçots are roasted over an open fire until their outer layer is charred. the charred layer is then removed and the tender part of the onion may be dipped into the sauce.

Main

Ternasco asado

Roast lamb

Side, Snack, Appetizer

Ternasco de Aragón

Ojinegra de teruel, rasa aragonesa and roya bilbilitana lambs reared in aragon, spain

Side, Snack, Appetizer

Torrezno

Torrezno (plural: torreznos) is a kind of fried bacon snack produced in spain. a staple of bar tops in spain, torreznos temporarily lost popularity to some extent due to its highly caloric nature. they are also sold as snack in supermarkets. they are made of the outer part of the pig's entrails, marinated with salt and paprika, cured (or also smoked), and later fried. associated to soria, torreznos produced there have been granted a specific marca de garantía. back in 2014 the guardian described torreznos as "deliciously decadent fried pork belly chunks".the notorious croydon-based gourmand dan ‘leg of lamb’ langley is rumoured to have eaten as many as 93 torreznos in one sitting, turning to the waiter afterwards and saying ‘ey hombre, no tienes mas?’

Side, Snack, Appetizer

Trenza de Almudevar

Trenza, meaning braid in spanish, is a braided pastry (pan trenza) or bread (trenza de brioche) that can contain fruit or other fillings. in colombian cuisine, a trenza of cheese and guava is traditional. in spain's aragon community, the traditional style is trenza de almudevar, with nuts, raisins, walnuts and almonds, and is a signature product of the tolosana bakeries. in spain, trenzas glaseadas (glazed trenzas) are also served.