Side, Snack, Appetizer

Aceite Campo de Calatrava

Extra virgin olive oil made in ciudad real, castilla-la mancha, spain using cornicabra and picual olives

Side, Snack, Appetizer

Aceite Campo de Montiel

Extra virgin olive oil made in ciudad real, castilla-la mancha, spain using arbequina, cornicabra, manzanilla and picual olives

Side, Snack, Appetizer

Aceite de La Alcarria

Extra virgin olive oil made using castellana (verdeja) olives, from castilla-la mancha, spain

Side, Snack, Appetizer

Ajo Morado de Las Pedroñeras

Purple garlic bulbs grown in castilla-la mancha, spain

Dessert, Sweet

Alajú

Alajú or alajuz is a castilian cake originating in cuenca in spain. it is traditionally made with an almond base, roasted bread crumbs, spices, and honey. it is then covered with two wafers on the sides of the base. almonds may be substituted with other nuts, such as pine nuts.

Dessert, Sweet

Arrope

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, squeezing them through a sieve to extract the juice, and adding sugar. like other fruit syrups, a common use of grape syrup is as a topping to sweet cakes, such as pancakes or waffles.

Main

Arròs a banda

Arròs a banda (valencian term for rice on the side, translated as arroz a banda in spanish) is a dish of rice cooked in fish stock, typical of the coastal area of alicante (and, per extension, in most of the valencian community), spain, and distinct from the paella of valencia. it is popular up to garraf, barcelona (catalonia) and down to murcia (region of murcia). it originated with the fishermen of alicante, who sold off their best fish and kept the leftovers for stock, used to cook the rice. it is usually served with alioli.

Main

Arroz al horno

Oven baked rice dish with pork, sausage, potatoes, vegetables

Side, Snack, Appetizer

Asadillo de la Mancha

Roasted bell peppers in tomato sauce

Side, Snack, Appetizer

Atascaburras

Puréed cod and potato spread, made with olive oil, walnuts, hard boiled eggs, garlic, serve with bread

Side, Snack, Appetizer

Azafrán de la Mancha

Saffron from castilla-la mancha

Main

Beef

Beef is the culinary name for meat from cattle (bos taurus). in prehistoric times, humans hunted aurochs and later domesticated them. since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. today, beef is the third most widely consumed meat in the world, after pork and poultry. as of 2018, the united states, brazil, and china were the largest producers of beef. beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. beef contains protein, iron, and vitamin b12. along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

Side, Snack, Appetizer

Berenjena de Almagro

Solanum melongena eggplant, from ciudad real, castilla-la mancha, spain

Dessert, Sweet

Bizcocho borracho

Sponge cake soaked in syrup containing alcohol, for example, brandy, rum

Main

Caldereta de cordero

Stewed lamb with potatoes, vegetables

Main

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.

Side, Snack, Appetizer

Carcamusa

Carcamusa is a traditional dish of spanish cuisine and a speciality of toledo, often served as a bar-snack. it is made from pork and seasonal vegetables stewed with tomatoes and bay leaves. it is a dish best served hot, traditionally in a small earthenware dish accompanied by a few slices of bread. it may be also served with tomato, peas or beans spiced with hot chilli pepper sauce. popular culture suggests its name arises from a pun. camush is usually game meat (often venison) but can also mean wrinkled, since the bar where it was invented was frequented by male customers of a certain age (the wrinklies or carcass) entertaining some younger girls for amusement (their muses).

Side, Snack, Appetizer

Chopitos fritos

Fried cuttlefish

Main

Chuleta de cordero

Lamb chops

Main

Cocido madrileño

Stew with pork, vegetables, chorizo, chickpeas

Side, Snack, Appetizer

Coliflor rehogada

Braised or fried cauliflower

Main

Conejo al ajillo

Rabbit with garlic

Side, Snack, Appetizer

Cordero Manchego

Manchega lambs reared in albacete, castilla-la mancha, spain

Main

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.

Main

Duelos y quebrantos

Scrambled eggs, sausage and bacon

Dessert, Sweet

Flor frita

Flower-shaped pastries, made by dipping flower-shaped iron molds into the batter, then into hot oil

Main

Gachas

Gachas is an ancestral basic dish from central and southern spain. its main ingredients are flour, water, olive oil, garlic, paprika and salt.

Dessert, Sweet

Gachas dulces

Sweet porridge made with milk, bread or flour, cinnamon, lemon, commonly topped with toasted cubes of bread (tostones)

Main

Gazpacho manchego

Game meat stew made with pieces of torta para gazpacho, an unleavened flatbread, common types of game used in this dish: rabbit, pigeon, quail

Main

Goat

Goat meat or goat's meat is the meat of the domestic goat (capra aegagrus hircus). the common name for goat meat is simply "goat", though meat from adult goats is referred to as chevon, while that from young goats can be called capretto (it.), cabrito (sp. and por.) or kid. in south asian and caribbean cuisine, mutton commonly means goat meat. in south asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat. the culinary name "chevon", a blend of chèvre 'goat' and mouton 'sheep', was coined in 1922 and selected by a trade association; it was adopted by the united states department of agriculture in 1928.: 19  according to market research, consumers in the united states prefer "chevon" to "goat" "cabrito", a word of spanish and portuguese origin, refers specifically to the meat of a young, milk-fed goat. it is also known as chivo.

Dessert, Sweet

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.

Side, Snack, Appetizer

Judías de El Barco de Ávila

Seven dried bean varieties grown in castilla-la mancha, spain: arrocina, blanca redonda, blanca riñón, judión, morada larga, morada redonda, planchada

Side, Snack, Appetizer

Langostinos al whisky

Shrimp in whiskey sauce

Main

Lechal

Lechazo is a spanish dish made from "cordero lechal".

Side, Snack, Appetizer

Manchego

Manchego (officially spanish: queso manchego, pronounced [ˈkeso maɲˈtʃego]) is a cheese made in the la mancha region of spain from the milk of sheep of the manchega breed. it is aged between 60 days and 2 years. manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets. the colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. the cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk. the designation queso manchego is protected under spain's denominación de origen regulatory classification system, and the cheese has been granted protected designation of origin (pdo) status by the european union.

Dessert, Sweet

Mazapan

Marzipan is a confection consisting primarily of sugar, honey, and almond meal (ground almonds), sometimes augmented with almond oil or extract. it is often made into sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. it can also be used in biscuits or rolled into thin sheets and glazed for icing cakes, primarily birthday cakes, wedding cakes and christmas cakes. marzipan paste may also be used as a baking ingredient, as in stollen or banket. in some countries, it is shaped into small figures of animals as a traditional treat for new year's day or christmas. marzipan is also used in tortell, and in some versions of king cake eaten during the carnival season. traditional swedish princess cake is typically covered with a layer of marzipan that has been tinted pale green or pink.

Side, Snack, Appetizer

Mazapán de Toledo

Marzipan from toledo, castilla-la mancha, spain

Side, Snack, Appetizer

Melón de la Mancha

Piñonet and piel de sapo melons grown in mancha, castilla-la mancha, spain

Side, Snack, Appetizer

Miel de La Alcarria

Honey flavored with nectar from avocado, chestnut, lavender, orange blossom, rosemary and thyme, from guadalajara and cuenca, castilla-la mancha, spain

Side, Snack, Appetizer

Miel de Liébana

Honey flavored with nectar from lavender and rosemary, from cuenca and guadalajara, castilla-la mancha,spain

Main

Migas

Migas (spanish pronunciation: [ˈmiɣas]) ("crumbs" in english) is a dish traditionally made from stale bread and other ingredients in spanish and portuguese cuisines. originally introduced by shepherds, migas are very popular across the iberian peninsula, and are the typical breakfast of hunters at monterías in southern spain.the same name is used for a different dish made from corn or flour tortillas in mexican and tex-mex cuisines.

Dessert, Sweet

Miguelitos

Miguelitos are a type of cream filled puff pastry, which can also be referred to as a cake. originated in la roda, in castilla–la mancha, spain. manuel blanco the creator of these flaky desserts, was born in la roda in 1925. after being a part of the military in 1960 he migrated to a place called pamplona where his masterpiece was created. the name miguelito came, after he decided to give his friend miguel the first bite of his creation, from there the name had stuck. la roda de albacete started to be known with various pastry chefs throughout spain, causing the expansion of the dessert.

Side, Snack, Appetizer

Montes de Toledo

Extra virgin olive oil made with cornicabra olives from castilla-la mancha, spain

Side, Snack, Appetizer

Morteruelo

A thick meat dip, terrine or pâté made with, for example, hare, rabbit, chicken, partridge, ham, pork liver, bacon, broth, bread and spices, several variations, serve with bread

Dessert, Sweet

Pan de calatrava

Flan-like dessert made with stale bread or sponge cake, serve with caramel

Side, Snack, Appetizer

Pan de Cruz de Ciudad Real

Round crusty wheat bread baked in wood-burning ovens, from ciudad real, castilla-la mancha, spain

Side, Snack, Appetizer

Patatas revolconas

Mashed potatoes, meat and paprika

Side, Snack, Appetizer

Pepitoria

Creamy wine sauce with herbs, garlic, saffron, cinnamon, thickened with ground almonds, used in the dish pollo en pepitoria

Main

Perdiz escabechada

Partridge, or other game bird, that is semi-pickled with vinegar, commonly served with a salad

Side, Snack, Appetizer

Pincho Moruno

A pincho (spanish: [ˈpintʃo]; literally "thorn" or "spike"), pintxo (basque: [pintʃo]) or pinchu (asturian: [ˈpintʃʊ]) is a small snack, typically eaten in bars, traditional in northern spain and especially popular in the basque country, navarre, la rioja, cantabria, and asturias. they are usually eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing component, and in the basque country and navarre they are usually regarded as a cornerstone of local culture and society. they are related to tapas, the main difference being that pinchos are usually 'spiked' with a skewer or toothpick, often to a piece of bread. they are served in individual portions and always ordered and paid for independently from the drinks. it is not impossible, however, to have the same item called "pincho" in one place and "tapa" in another. they are called pinchos because many of them have a pincho (spanish for spike), typically a toothpick —or a skewer for the larger varieties— through them. they should not be confused with brochettes, which in latin america and some parts of spain are called pinchos too; in brochettes, the skewer or toothpick is needed in order to cook the food or keep it together.

Side, Snack, Appetizer

Pipirrana

Marinated vegetable salad made with tomatoes, bell peppers, italian green peppers, cucumbers, olives, onions, hard boiled eggs, there are several variations, some resemble a salad whereas others are more like gazpacho

Main

Pisto

Pisto (also known as pisto manchego) is a spanish dish originally from the region of murcia, castilla la mancha and extremadura. it is made of tomatoes, onions, eggplant or courgettes, green and red peppers, and olive oil. it resembles ratatouille and is usually served warm as a starter or to accompany another dish. it is often served with white rice, bread, a fried egg on top or with pieces of cured ham. it is also used as the filling for pasties and tartlets (empanadillas). the dish is sometimes formally named pisto manchego, from its origins in the historical region of la mancha (mostly situated in the region of castilla la mancha); it's also found in similar versions in extremadura (pisto extremeño). pisto a la bilbaína, from bilbao in the (basque country), is similar to pisto manchego but usually includes only courgettes and green peppers in tomato sauce, sometimes lightly scrambled with eggs.

Main

Pollo en pepitoria

Chicken in a rich and creamy white wine sauce with herbs, garlic, saffron and cinnamon, thickened with ground almonds

Main

Pork

Pork is the culinary name for the meat of the domestic pig (sus scrofa domesticus). it is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 bc.pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. ham, gammon, bacon and sausage are examples of preserved pork. charcuterie is the branch of cooking devoted to prepared meat products, many from pork. pork is the most popular meat in the western world, particularly in central europe. it is also very popular in east and southeast asia (mainland southeast asia, philippines, singapore, east timor, and malaysia). the meat is highly prized in asian cuisines, especially in mainland china, for its fat content and texture. some religions and cultures prohibit pork consumption, notably islam and judaism.

Side, Snack, Appetizer

Queso frito

Queso frito (english: fried cheese) is a fried cheese dish. it consists of a white, salty cheese with a high melting point called queso de freír (spanish: frying cheese), queso paisa, or queso fresco (fresh cheese) or queso blanco (white cheese). queso frito is made throughout south america, puerto rico, the dominican republic, and mexico.

Side, Snack, Appetizer

Queso Manchego

Cheese made from raw or pasteurized ewe's milk from manchega cows, from castilla-la mancha, spain

Main

Rabbit

Rabbits, also known as bunnies or bunny rabbits, are small mammals in the family leporidae (which also contains the hares) of the order lagomorpha (which also contains the pikas). oryctolagus cuniculus includes the european rabbit species and its descendants, the world's 305 breeds of domestic rabbit. sylvilagus includes 13 wild rabbit species, among them the seven types of cottontail. the european rabbit, which has been introduced on every continent except antarctica, is familiar throughout the world as a wild prey animal and as a domesticated form of livestock and pet. with its widespread effect on ecologies and cultures, the rabbit is, in many areas of the world, a part of daily life—as food, clothing, a companion, and a source of artistic inspiration. although once considered rodents, lagomorphs like rabbits have been discovered to have diverged separately and earlier than their rodent cousins and have a number of traits rodents lack, like two extra incisors.

Main

Saltfish

Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. cod which has been dried without the addition of salt is stockfish. salt cod was long a major export of the north atlantic region, and has become an ingredient of many cuisines around the atlantic and in the mediterranean. dried and salted cod has been produced for over 500 years in newfoundland, iceland, and the faroe islands, and most particularly in norway where it is called klippfisk, literally "cliff-fish". traditionally it was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. today klippfisk is usually dried indoors with the aid of electric heaters.

Side, Snack, Appetizer

Setas al ajillo

Mushrooms and garlic sautéed in olive oil with white wine

Main

Sheep

Sheep or domestic sheep (ovis aries) are domesticated, ruminant mammals typically kept as livestock. although the term sheep can apply to other species in the genus ovis, in everyday usage it almost always refers to ovis aries. like all ruminants, sheep are members of the order artiodactyla, the even-toed ungulates. numbering a little over one billion, domestic sheep are also the most numerous species of sheep. an adult female is referred to as a ewe (), an intact male as a ram, occasionally a tup, a castrated male as a wether, and a young sheep as a lamb. sheep are most likely descended from the wild mouflon of europe and asia, with iran being a geographic envelope of the domestication center. one of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleeces, meat (lamb, hogget or mutton) and milk. a sheep's wool is the most widely used animal fiber, and is usually harvested by shearing. ovine meat is called lamb when from younger animals and mutton when from older ones in commonwealth countries, and lamb in the united states (including from adults). sheep continue to be important for wool and meat today, and are also occasionally raised for pelts, as dairy animals, or as model organisms for science. sheep husbandry is practised throughout the majority of the inhabited world, and has been fundamental to many civilizations. in the modern era, australia, new zealand, the southern and central south american nations, and the british isles are most closely associated with sheep production. there is a large lexicon of unique terms for sheep husbandry which vary considerably by region and dialect. use of the word sheep began in middle english as a derivation of the old english word scēap; it is both the singular and plural name for the animal. a group of sheep is called a flock. many other specific terms for the various life stages of sheep exist, generally related to lambing, shearing, and age. being a key animal in the history of farming, sheep have a deeply entrenched place in human culture, and find representation in much modern language and symbology. as livestock, sheep are most often associated with pastoral, arcadian imagery. sheep figure in many mythologies—such as the golden fleece—and major religions, especially the abrahamic traditions. in both ancient and modern religious ritual, sheep are used as sacrificial animals.

Side, Snack, Appetizer

Soldaditos de pavia

Soldaditos de pavía (lit. soldiers of pavia) are a dish of fried cod wrapped in a slice of roasted red pepper. the dish is found in andalusian cuisine and common at tapas bars in madrid, capital of spain. the cod is marinated in a paprika and lemon juice mix. before being fried, the pieces of cod can be placed in cold seasoned water and removed when the water begins to boil. it's said to be a popular dish after easter in the 1905 cookbook by manuel maria puga y parga.the name of the dish may be taken from the orange-red uniforms of the hussars in reference to the similarity with the red pepper.

Dessert, Sweet

Torrijas

Slices of stale bread that are soaked in milk, sugar, cinnamon and egg, then fried, a spanish style french toast, common during easter

Side, Snack, Appetizer

Torta de gazpacho

Torta de gazpacho is a type of torta, or flat bread, used to prepare a dish called gazpacho or gazpacho manchego in la mancha and southeast spain, including murcia and parts of the autonomous community of valencia. a torta de gazpacho, also known as torta de pastor, is a flat and round bread made with wheat flour without yeast. along with the gachas the tortas de gazpacho are a very ancient iberian staple food preparation. traditionally manchega women used to bake their own tortas at home, but now a commercial type of torta de gazpacho is produced in la roda under the name "torta cenceña". to prepare gazpachos the flat bread is torn or cut into small pieces and mixed with a somewhat liquid stew in order to prepare a warm dish. this dish originated in the hearty food shepherds needed when they came back home on cold winter nights. it is traditional to serve this dish by placing the pan or large plate in the middle and all the guests sitting around eating from it. sometimes instead of the plate the gazpacho is poured on a very large flat bread.this type of gazpacho should not be confused with the andalusian cold soup also called gazpacho.

Dessert, Sweet

Tortas de aceite

Torta de aceite, is a light, crisp and flaky sweet biscuit in the shape of a torta.the main ingredients are wheat flour, olive oil, almonds, sugar, sesame seeds, anise seeds and anise flavor.the true origin of the olive oil tortas is unknown. on one hand, it is said that they come from an ancient arab recipe, it is also said that olive oil torta was a traditional sweet created in southern spain.

Dessert, Sweet

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.

Side, Snack, Appetizer

Zarajo

Sheep intestines, wrapped around a vine and fried, broiled, grilled, smoked, served with lemon wedges