A beloved stew of potatoes, chorizo, and paprika, giving a spicy, smoky flavor. It’s a warming dish, often cooked slowly to allow the potatoes to absorb the flavors fully. 1)
Salt cod cooked in a rich tomato and pepper sauce, often garnished with roasted red peppers. This dish highlights La Rioja’s love for fish dishes paired with local vegetables. 2)
A seasonal vegetable medley usually made with artichokes, asparagus, peas, and green beans. It’s often cooked with ham or pancetta for extra depth. 3)
Lamb chops grilled over vine shoots, a distinctive technique that infuses the meat with a subtle smokiness. It’s traditionally served with roasted peppers or potatoes. 4)
A hearty bean stew made with caparrón beans, which are unique to the region. Typically, chorizo and pork belly are added, creating a comforting, protein-rich dish. 5)
Piquillo peppers stuffed with a variety of fillings such as tuna, cod, or minced meat, then baked in a tomato sauce. They are a classic tapa in La Rioja. 6)
Beef or pork cheeks braised in red wine until they are tender and flavorful. The dish is finished with a thick, rich sauce perfect for dipping bread. 7)
Grilled white asparagus, often served with aioli or a sprinkle of sea salt. These are local spring delicacies and offer a unique flavor and texture. 8)
Red beans are stewed with blood sausage (morcilla), creating a robust and rich dish. It’s often served with crusty bread to soak up the savory sauce. 9)
Roasted lamb, often seasoned simply with salt and garlic and cooked until the meat is juicy and tender. It’s a festive favorite in the region. 10)
These are large sandwiches made with ham, cheese, and tomato, usually served in bars as a hearty snack. They’re perfect with a glass of Rioja wine. 11)
A beautiful layered vegetable dish often including eggplant, zucchini, bell peppers, and tomatoes, topped with a drizzle of olive oil and sometimes grated cheese. 12)
Mini chorizo sausages cooked in Rioja red wine. The wine enhances the sausage’s spiciness, making it a popular tapa with a rich, full-bodied flavor. 13)
La Rioja’s version of French toast, traditionally made with day-old bread soaked in wine or milk, then fried and sprinkled with sugar or cinnamon. 14)
Poached pears cooked in red wine with sugar, cinnamon, and citrus. This sweet, fragrant dessert showcases the region’s winemaking heritage beautifully. 15)