Side, Snack, Appetizer

Aceite de Monterrubio

Extra virgin olive oil made in badajoz, extremadura, spain using ergot, jabata and picual olives

Main

Arroz con liebre

Rice with rabbit and snails

Main

Caldereta de cordero

Stewed lamb with potatoes, vegetables

Side, Snack, Appetizer

Cereza del Jerte

Ambrunés, navalinda, pico limón negro, pico negro and pico colorado cherries from cáceres, extremadura, spain

Main

Chanfaina

Tripe, offal and vegetable stew

Main

Cocido extremeño

Chicken and chickpea stew

Dessert, Sweet

Coquillos

Fried flattened dough, top with sugar, honey

Side, Snack, Appetizer

Cordero de Extremadura

Lambs of the merino breed or merino cross-breeds reared in extremadura

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.

Side, Snack, Appetizer

Dehesa de Extremadura

Cured ham and shoulder meat from ibérico-pigs meat, produced in the provinces of cáceres and badajoz, extremadura, spain

Side, Snack, Appetizer

Farinato

A sausage made with lard, bread, oil and flour, farinato does not contain meat

Dessert, Sweet

Flor frita

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

Side, Snack, Appetizer

Gata-Hurdes

Extra virgin olive oil using manzanilla cacereña olives, from cáceres, extremadura, spain

Main

Gazpacho extremeño

Cold vegetable and ham soup

Side, Snack, Appetizer

Jamón Ibérico

Iberian ham, serve with, for example, bread, olives, wine

Side, Snack, Appetizer

Miel Villuercas-Ibores

Honey from caceres, extremadura, spain

Dessert, Sweet

Nevaditos

Cookies covered with powdered sugar

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

Dessert, Sweet

Perrunilla

Shortbread cookie, common during christmas

Dessert, Sweet

Pestiños

A pestiño is a christmas or holy week pastry that is popular in andalusia and other regions of southern spain. it is a piece of dough, deep-fried in olive oil and glazed with honey or sugar & cinnamon

Main

Pierna de cabrito

Roasted leg of kid goat

Side, Snack, Appetizer

Pimentón de la Vera

Smoked paprika, made by smoke-drying peppers with oak wood, from la vera, extremadura, spain

Main

Pimientos del piquillo rellenos

Stuffed piquillo peppers

Dessert, Sweet

Piñonate

Fried dough noodles that resemble pine nuts coated in honey

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

Pollo en pepitoria

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

Side, Snack, Appetizer

Queso de La Serena

Queso de la serena is a cheese made from merino sheep milk in the comarca (district) of la serena, in extremadura, spain. the pure sheep milk is curdled using a coagulant found in the pistils of cardoon (cynara cardunculus). this ingredient lends a light bitterness to the otherwise slightly salty taste. it is aged for at least sixty days. when the cheese has a creamy consistency in the centre, it is traditionally eaten by slicing off the top and scooping out the inside with a spoon, and it is known as torta de la serena. if it is allowed to mature further it becomes harder, develops a stronger taste and is known as queso de la serena. torta de la serena differs from the torta del casar, which is also made in extremadura, because it is made only from merino sheep milk, whereas torta del casar is made from milk from mixed breeds; and also because less rennet (coagulant) is used. these two conditions result in a milder cheese. it differs from queijo serra da estrela, made in neighbouring portugal, because, although queijo serra da estrela is, like torta de la serena, made entirely from merino sheep milk, is uses more rennet (more even than torta del casar). this results in queijo serra da estrela having a stronger, more bitter taste. the torta de la serena is a pdo.

Side, Snack, Appetizer

Queso Ibores

Cheese with rinds prepared with paprika and olive oil, from extremadura, spain

Side, Snack, Appetizer

Solomillo al whisky

Pork loin in whiskey sauce

Dessert, Sweet

Tecula mecula

Tecula mecula (spanish: técula mécula) is a dessert traditional to olivenza, which belonged to portugal until the early 19th century, but now belongs to the region of extremadura in western spain. it is made from almonds, egg yolks, sugar and sometimes acorns.

Side, Snack, Appetizer

Ternera de Extremadura

Veal from avileña negra ibérica, berrendas, blanca cacereña, morucha and retinta cattle raised in cáceres, extremadura, spain

Side, Snack, Appetizer

Tomate frito

Tomate frito (spanish for fried tomato) is a pureed tomato sauce with a hint of onion and garlic, that can be used as a base ingredient or enjoyed simply for its own flavour. it is distinct from most tomato sauces because the tomatoes have been fried, and its ingredients include a small amount of vegetable oil. it is the most common tomato ingredient of spanish cuisine other than fresh tomatoes, and is sold under many brand names. when made by first low frying garlic and onion pieces in oil with spices and then adding the tomato puree it is known as sofrito.

Side, Snack, Appetizer

Torta del Casar

Torta del casar (extremaduran: torta del casal) is a cheese made from sheep's milk in the extremadura region of spain. it is named after casar de cáceres, its city of origin. the milk is curdled using a coagulant found in the pistils of the cardoon, a wild thistle. this ingredient lends a subtle bitterness to the otherwise rich and slightly salty tasting cheese. it is aged for at least sixty days. the fully ripe cheese has a creamy consistency in the center, and is traditionally eaten by slicing off the top and scooping out the inside. in 1999, the cheese was given protected-origin status, regulations that stipulate not only where it can be produced, but also that it can only be made with the milk of merino and entrefina sheep. these breeds have a low yield of milk, and it takes the milk of 20 sheep to make a 1 kg (2.2 lb) wheel of torta del casar.