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Aguardiente
Aguardiente, in spanish, or aguardente, in portuguese (basque: pattar; catalan: aiguardent; galician: augardente) is a generic term for alcoholic beverages that contain between 29% and 60% alcohol by volume (abv). it originates in the iberian peninsula (portugal and spain), as well as iberian america (spanish- and portuguese-speaking countries of the americas).
Side, Snack, Appetizer
Alubia de La Bañeza-León
Dried canela, pinta, plancheta and riñón menudo beans, from leon and zamora, castile and leon, spain
Dessert, Sweet
Amarguillo
Almond flour cookie with lemon and cinnamon
Main
Arroz a la zamorana
Mixed rice with sausage, ham, chorizo, bacon, bell peppers, vegetables, herbs, spices
Bacalao al ajoarriero
Stewed cod and vegetables
Botillo con cachelos
Botillo sausage, served with potatoes and cabbage
Botillo del Bierzo
Charcuterie made from rib and tail meat stuffed in pork intestine, then smoked and semi-cured, from carracedelo, castile and leon, spain
Callos a la madrileña
Callos a la madrileña is a stewed tripe dish, cooked slowly for hours over low heat, that is a speciality of spanish cuisine associated with the city of madrid. traditionally pig or cow tripe was used but modern recipes use lamb or even cod. it includes pig snout and trotters, black pudding, sausage, ham, and soup vegetables like carrots and onions. when prepared correctly the broth is rich in gelatin and the tripe becomes very tender after the slow cooking process. the tripe can be browned before the cooking liquid is added, with trotter's, oxtails and other ingredients for the soup like ham, chorizo and smoked paprika. it is common to serve this stew with the morcilla blood sausage, a tapas dish typical of the region of castile and león.a version of the stew with chickpeas is made in the philippines.
Cangrejos de rio en salsa
Crayfish in a spicy tomato sauce
Carne de Ávila
Carne de ávila (beef from avila) is a protected geographic designation for beef originating from the province of ávila in spain. the designation was approved in 1988.
Carne de Morucha de Salamanca
Morucha beef from salamanca, castile and leon, spain
Cecina
In spanish, cecina [θeˈθina] is meat that has been salted and dried by means of air, sun or smoke. the word comes from the latin siccus (dry), via vulgar latin (caro) *siccīna, "dry (meat)".
Cecina de León
Dried beef from breeds indigenous to castile and leon, spain
Chanfaina
Tripe, offal and vegetable stew
Chorizo a la sidra
Chorizo cooked with apple cider
Chorizo al vino
Chorizo sausage braised in red wine, though white wine may be used, serve with bread
Chorizo de Cantimpalos
Cured pork sausage made with garlic, pimentón (paprika), oregano and salt, from cantimpalos, castile and leon, spain
Chuleta de cordero
Lamb chops
Chuleton de Avila
Large steak from the avileña-negra ibérica cow breed
Cocido maragato
Stew with beef, pork, chicken, bacon, chorizo, pig ear and trotters, vegetables, cabbage, garbanzo beans, dumplings
Cuchifritos
Cuchifritos (spanish pronunciation: [kutʃiˈfɾitos]) or cochifritos refers to various fried foods prepared principally of pork in spanish and puerto rican cuisine. in spain, cuchifritos are a typical dish from segovia in castile. the dish consists of pork meat fried in olive oil and garlic and served hot. in puerto rico they include a variety of dishes including morcilla (blood sausage), papas rellenas (fried potato balls stuffed with meat), and chicharron (fried pork skin), and other parts of the pig prepared in different ways. some cuchifritos dishes are prepared using plantain as a primary ingredient. cuchifritos vendors also typically serve juices and drinks such as passionfruit, pineapple, and coconut juice, as well as ajonjolí, a drink made from sesame seeds.
Farinato
A sausage made with lard, bread, oil and flour, farinato does not contain meat
Flor frita
Flower-shaped pastries, made by dipping flower-shaped iron molds into the batter, then into hot oil
Garbanzo de Fuentesaúco
Dried chickpeas (cicer arietimum l.) from fuentesaúco, castile and leon, spain
Hojaldres de Astorga
Fried puff pastry, dipped in hot syrup
Hojuela
An hojuela, meaning "flake" in spanish, is a traditional spanish and american sweet baked-good. in latin american countries, especially colombia, it is commonly made during holy week and the christmas season. ingredients vary by region, but usually consist of a flour-based batter fried in oil and dusted with sugar.
Hornazo
Hornazo (spanish: [oɾˈnaθo]) is a spanish meat pie eaten in the provinces of salamanca and ávila. it is made with flour and yeast and stuffed with pork loin, spicy chorizo, and hard-boiled eggs. in salamanca, it is traditionally eaten in the field during the "monday of the waters" (lunes de aguas) festival. the name of this unique festival supposedly comes from a twisting of the word enagua ("petticoat"), which the prostitutes of the town used to wear under their dresses. according to tradition, during lent the prostitutes were sent to the other side of the tormes river so that the men of the town were not distracted during the religious observances. on easter monday, the students of the town threw a party on the banks of the river to celebrate the return of the women, and ate hornazo as part of the celebration.
Hornazo de salamanca
Jamón de Guijuelo
Cured ham and shoulder from pure- or cross-bred ibérico pigs, from guijuelo, castile and leon, spain
Judías del Barco de Ávila
Beans from barco de avila, commonly made into a bean, vegetable and chorizo stew
Lazos de San Guillermo
Long bow-shaped puff pastries covered in powdered sugar
Lechazo
Lechazo is a spanish dish made from "cordero lechal".
Lechazo de Castilla y León
Lechazo de castilla y león is a protected-origin food product in the european union consisting of milk-fed lamb meat, produced in castile and león (spain). the geographical indication (gi) was authorized in 1997. the gi encompasses 483 farms from all of the grain-producing counties of castilla y león, producing more than 167,000 lechazos per year. the indicación geográfica protegida (i.g.p.) council headquarters is located in zamora, spain.the spanish term lechazo refers to a young sheep that is still suckling. per the i.g.p., lechazo de castilla y león must be of the churra, castellana or ojalada breeds, and the lambs must have been fed only their mothers' milk. lechazo meat is a highly esteemed delicacy in the region. roast lamb and lamb chops are a prized traditional food in castile, and a widespread dish in the region's restaurants and taverns.
Lenteja de La Armuña
Dried rubia de la armuña lentils grown in armuña, salamanca, castile and leon, spain
Lenteja de Tierra de Campos
Dried lens culinaris subsp. culinaris lentils grown in castile and leon, spain
Mantecadas de Astorga
Mantecadas are spongy pastries originating in spain. perhaps the best known mantecadas are from northwestern spain, being a traditional product of the city of astorga, province of león, as well as the nearby maragateria comarca. they taste very much like pound cake. other spanish regions also prepare mantecadas. there is a factory producing mantecadas in sardón de duero, valladolid province and another in maliaño, cantabria. the casa salinas bakery in tudela, navarre, reputed for its excellent mantecadas, closed down in january 2011.mantecadas are baked in square or rectangular box-shaped paper "cajillas" instead of in the typical muffin round paper cups. the mantecada leaves a characteristic cross-shaped silhouette on the paper when it is removed. in the alt maestrat comarca the mantecada square paper cups are known as "caixetes".there is a type of cake known as mantecada in colombia and venezuela where the whole is cut into pieces after baking. certain brands commercialize packed mini-mantecadas in mexico and latin america. mantecadas should not be confused with mantecados, a much denser, non spongy very different type of pastry.
Mantequilla de Soria
Butter made from pardo-alpina cow's milk in soria, castile and leon, spain
Manzana Reineta del Bierzo
Reineta blanca, reineta del canada and reineta gris apples from el bierzo, león, spain
Morcilla de Burgos
Blood sausage from burgos, castile and leon, spain
Nicanores
Flower-shaped puff pastries covered in powdered sugar
Olla podrida
Olla podrida (, also uk: , us: , spanish: [ˈoʎa poˈðɾiða]; literally "rotten pot", although podrida is probably a version of the original word poderida, so it could be translated as "powerful pot") is a spanish stew, usually made with chickpeas or beans, and assorted meats like pork, beef, bacon, partridge, chicken, ham, sausage, and vegetables such as carrots, leeks, cabbage, potatoes and onions.the meal is traditionally prepared in a clay pot over several hours. it is eaten as a main course, sometimes as a single dish, and sometimes with ingredients separated (i.e., meats from the rest, or liquids from solids). it is a specialty of the city of burgos. the recipe can be found in opera dell’arte del cucinare by bartolomeo scappi, the cook of pope pius v, published in 1570. this recipe was translated in dutch by antonius magirus for the koock-boeck oft familieren kevken-boeck, first published in leuven in 1612. the word was adapted into english as olio, which the oxford english dictionary defines as "a spiced meat and vegetable stew of spanish and portuguese origin. hence: any dish containing a great variety of ingredients."
Patatas a la importancia
A casserole made with fried potato slices and a sauce with garlic, onion, chicken broth, wine
Patatas revolconas
Mashed potatoes, meat and paprika
Percebes
Goose barnacles, also called stalked barnacles or gooseneck barnacles, are filter-feeding crustaceans that live attached to hard surfaces of rocks and flotsam in the ocean intertidal zone. goose barnacles formerly made up the taxonomic order pedunculata, but research has resulted in the classification of stalked barnacles within multiple orders of the infraclass thoracica.
Perdiz escabechada
Partridge, or other game bird, that is semi-pickled with vinegar, commonly served with a salad
Pimiento Asado del Bierzo
Roasted and peeled capsicum annuum l. peppers from carracedelo , castile and leon, spain
Pimiento de Fresno-Benavente
Capsicum annuum l. pepper grown in fresno de la vega, castile and leon, spain
Ponche segoviano
Layered vanilla cake filled with pastry cream and topped with marzipan
Quesillo
Quesillo (spanish pronunciation: [keˈsiʎo], meaning "little cheese") refers to different latin american, spanish, and filipino foods or dishes depending on the country:
Queso de Valdeón
Queso de valdeón (queisu de valdión, in leonese language) is a spanish blue cheese from león. the cheese is made in posada de valdeón, in the northeast of the province of león, and is wrapped in sycamore maple (acer pseudoplatanus), or chestnut leaves before being sent to market. the cheese has a very intense blue flavor, but is not as yellowed or as biting as its cousin cabrales.queso de valdeón has pgi status.the production of cheese in the valdeón valley dates back to pre-roman times, being made at that time with goat's milk as raw material. during the 19th century, cheese production was one of the main occupations in the area, since the production of milk from the cattle that grazed on the high-altitude sheepfolds during the summer was transformed into cheese in the cabins at the top or was transported to the villages of the valley. due to the important natural barriers that delimit the valley, it has a microclimate that favors the development of the microbial flora that characterizes these cheeses.
Queso Los Beyos
Semi-hard unpasteurized or pasteurized cheese made with cow's, sheep's or goat's milk, from desfiladero de los beyos gorge in asturias and castile and leon, spain
Queso Zamorano
Pressed cheese made from churra and castellana ewe's milk, from zamora, castile and leon, spain
Rebojo
Small flat cakes from the city of zamora, flavored with, for example, lemon, orange, anise, chocolate, topped with powdered sugar, several variations
Setas al ajillo
Mushrooms and garlic sautéed in olive oil with white wine
Ternera de Aliste
Veal from 8 to 12 month old cattle raised in castille and leon, spain
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?’
Toston asado
Tostón asado or cochinillo asado is a dish consisting of roast suckling pig. it is commonly used in the spanish cuisine of castile, with the variants of arévalo and segovia being the most popular ones, although also popular in madrid and in some places in the regions of la mancha and aragón. this oven dish is traditionally prepared in an earthenware pot and served hot with a crispy crust. it is recommended to combine cochinillo asado with wine.
Yemas de Santa Teresa
Yemas de santa teresa (en: yolks of saint teresa) or yemas de ávila (en: yolks of ávila) is a pastry that is identified with the spanish province of ávila. its fame has spread across the country and they can be bought throughout spain but typically they are a souvenir connected with the city of ávila. they are very popular for their distinctive look: small orange balls served in a white confectionery paper and are made to honor teresa of ávila. a possible derivative known as yema is also a popular delicacy in the philippines, a former colony of spain. however, they are commonly made as small pyramids or balls and sold as confectioneries rather than pastries.
