A traditional shepherd's dish made with lamb cooked slowly with garlic, rosemary, and potatoes. The lamb becomes incredibly tender, and it's a dish that reflects the rural, pastoral history of the region. ¹⁾

A classic dish in Aragon, Pollo al Chilindrón is chicken cooked in a rich tomato, red pepper, and garlic sauce. The combination of sweet peppers and savory chicken creates a flavorful and hearty meal. ²⁾

This is a rural dish made from fried breadcrumbs mixed with chorizo, ham, peppers, and garlic. It was traditionally eaten by shepherds and farmers as a way to use up stale bread, and it’s packed with flavor. ³⁾

Borage, a vegetable typical of Aragon, is often cooked with potatoes in this simple but traditional dish. The borage leaves have a subtle, earthy flavor that pairs perfectly with the soft potatoes. ⁴⁾

A young lamb roasted to perfection is the centerpiece of this Aragonese specialty. Ternasco is tender and lightly seasoned with olive oil, garlic, and herbs, often served with roasted potatoes. ⁵⁾

A simple yet delicious dish featuring hard-boiled eggs served in a rich tomato sauce flavored with garlic and cumin. Despite the name, it differs from Salmorejo soup and is more like an egg tapas dish. ⁶⁾

This is a hearty stew made with lentils, potatoes, rice, and chorizo. It originates from the town of Binéfar and is perfect for cold winter days, offering warmth and plenty of energy. ⁷⁾

A unique dish, Chireta consists of lamb tripe stuffed with a mixture of rice, ground meat, and herbs. It’s a type of Aragonese sausage, boiled to cook, and it reflects the resourcefulness of traditional rural cooking. ⁸⁾

Salted cod is prepared in a sauce made of garlic, tomatoes, potatoes, and peppers. Bacalao Ajoarriero is a flavorful and hearty dish, typically served during Lent when meat is avoided. ⁹⁾

A simple but warming garlic soup made with bread, garlic, paprika, and poached eggs. It’s a rustic dish often eaten by farmers and workers for sustenance and flavor, particularly in winter. ¹⁰⁾

Despite being a mountainous region, Aragon also enjoys fish stews, especially along its riverbanks. This fish stew is made with fresh fish, shellfish, tomatoes, potatoes, and white wine, cooked slowly for depth of flavor. ¹¹⁾

A type of cheese-filled pastry that dates back to Moorish times in Spain. These savory pastries are light and delicious, made with a dough of flour, eggs, and cheese, then baked until golden brown. ¹²⁾

Trout from the rivers of Aragon is a delicacy. In this dish, trout is stuffed with Serrano ham, then pan-fried in olive oil. The salty ham complements the mild flavor of the fish, making it a perfect regional specialty. ¹³⁾

A traditional dessert made from borage leaves dipped in a light flour batter and fried until crispy. These sweet fritters are often dusted with sugar and are a unique way of enjoying a vegetable as a dessert. ¹⁴⁾

A famous Aragonese sweet, Frutas de Aragón are pieces of candied fruit coated in chocolate. The fruits typically include cherries, figs, pears, and apricots, and they are especially popular during the holiday season. ¹⁵⁾