A classic roast suckling pig, typically cooked in a clay oven until tender with crispy skin. Often served in Segovia, it’s a beloved celebratory dish. 1)
Roast lamb prepared in a wood-fired oven, seasoned with just salt and lard. This simple preparation highlights the natural flavors of local lamb. 2)
A stuffed meat pie filled with chorizo, pork loin, and hard-boiled eggs. It’s especially popular around Easter in Salamanca. 3)
A flavorful meat and sausage stew made with pork ribs, chorizo, and spices. Originating from the Bierzo region, it’s a hearty winter dish. 4)
A type of blood sausage mixed with rice, onions, and spices. Known for its unique flavor and slightly grainy texture, it's often grilled or used in stews. 5)
A stew made with large white beans from La Granja, often cooked with chorizo, blood sausage, and pork belly. This filling dish is popular in Segovia. 6)
A smoked, air-dried beef with a rich, slightly salty flavor, similar to Italian bresaola. Often served thinly sliced as a tapa or starter. 7)
A traditional Castilian garlic soup made with stale bread, garlic, paprika, and egg. It's often topped with ham and served hot as a comforting starter. 8)
A large, bone-in rib steak from Ávila, known for its tenderness and flavor. Typically grilled and simply seasoned to let the beef shine. 9)
A savory pastry from Zamora filled with pork, chorizo, and paprika. It’s popular at family gatherings and local festivals. 10)
A slow-cooked bean stew using red kidney beans from La Bañeza, often prepared with chorizo, pork or blood sausage for a warming meal. 11)
Mashed potatoes with paprika, garlic, and bacon. This comforting dish is commonly served as a tapa, especially in Avila. 12)
A lentil stew from Tierra de Campos, usually cooked with chorizo, carrots, and garlic. This dish highlights the region’s renowned lentils. 13)
A soft, creamy sheep’s milk cheese with a strong, earthy flavor, traditionally eaten by scooping out the center. It's a regional specialty often served with bread. 14)
A layered cake with marzipan and custard, topped with caramelized sugar. It’s a sweet treat from Segovia, often enjoyed with coffee or as a dessert. 15)