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⁾