Where to eat good tapas in Madrid

The town centre

And with town centre, we mean Sol, Mayor Street, and the Madrid of the Austrians. Thousands of people visit this tapas area in Madrid every day, drawn by its architectural wonders and its top-quality gastronomy. Who wouldn’t love to eat some delicious Madrid-style callos with views to the Royal Palace?

In this area, you will find centenary restaurants and bars to taste the best local tapas. But be careful. Many restaurants can increase their prices because of their popularity among tourists. Our tip? Take a look at the room and watch if there are any locals and if the place offers popular local dishes.

Go to Callejón del Gato to taste some delicious bravas, to Mayor Street if you’d rather a good bocadillo de calamares, and to Sol if you want to eat delicious fried bacalao.

Las Ventas and Manuel Becerra

Many taverns await you in the surrounding area to Las Ventas bullfighting ring, and eating some rabo de toro or oreja here is a memorable experience. The nearby Manuel Becerra is just as crowded as Las Ventas, and here you will find an infinite variety of small bars that serve every possible Spanish food. There are other streets, like Don Ramón de la Cruz, whose quality and variety of tapas are outstanding.

La Latina

A trip to Madrid wouldn’t be complete without visiting La Latina. This district is easily recognisable because its restaurants and bars are always crowded, no matter what time it is. It is no surprise—here you will find every possible tapa, from more traditional Spanish tapas to more recent recipes.

All of that is surrounded by a juvenile and entertaining atmosphere. Every tapa is a true delicacy, but we highly recommend some delicious tostas with a good cold beer.

Chamberí

The Chamberí district has always been known for its high-quality bars and restaurants. This trend has evolved over the years, and the area has gained popularity among locals who want to taste the best tapas in Madrid.

Ponzano is the ‘gastrostreet’ par excellence. The dozens of bars scattered throughout the area are the perfect place for an informal tapa session. Choosing your order is a difficult task—there are so many options! Here you can try croquettes, Russian salad, callos, and the best fish. The best thing you can do? Try as much as possible!

Huertas and its surroundings

Most areas offer at least one top-quality restaurant, tavern, or bar where you can enjoy delicious cuisine and tapas. The Huertas district and its surroundings are a popular choice, along with La Latina district, where many locals spend their days. The Santa Ana Square is always filled with life, and it’s the perfect starting point to a gastronomical tour that will lead you to Atocha Street, Paseo del Prado, and Lavapiés.

The Paseo del Prado area is characterised by its wide terraces located on both sides of the streets. But keep in mind that prices are usually higher here! If you decide to visit Lavapiés, in particular its Argumosa and Santa Isabel Streets, you’ll be able to enjoy the best local craft beer.

Bernabéu and Colombia

This very commercial area is perfect for a shopping session and to try some tasty tapas in any of its bars and restaurants. When people celebrate football victories here, finding a free spot in the bars becomes an impossible mission.

Heading to the Alberto Alcocer Street is the perfect choice because it offers plenty of trendy and traditional bars where you can enjoy substantial and affordable tapas. There are even more terraces in Colombia, and the possibilities become even wider. You can find popular tapas chains of lower quality but cheap prices in this area.

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Choosing just one dish per autonomous community is a daunting task. However, it is also a great way to clearly expose evidence of the country's rich gastronomic variety. In the following lines, we will deep dive into the map of traditional Spanish dishes, exploring each autonomous community to discover their most emblematic specialties.

17 autonomous communities and 17 traditional Spanish dishes

Andalucía

We begin our journey through traditional Spanish dishes in the south of Spain, in Andalucía, to be more specific. There, we refresh ourselves with a good Andalusian gazpacho. This dish, whose origin dates back to Roman times, was consumed as a mixture of water, oil, a bit of bread, and vinegar. Over the centuries, ingredients like tomato, pepper, and cucumber were added, resulting in the current gazpacho. This very refreshing cold soup adapts to the area's warm climate.

Be careful not to confuse gazpacho with its thick variant, salmorejo. Originating from Córdoba, in addition to not containing pepper and cucumber, it incorporates breadcrumbs and is accompanied by jamón ibérico and a hard-boiled egg. A true delight!

Aragón

One of the regions with the most history in Spain could not lack a traditional and equally delicious dish: the roasted ternasco. This Aragonese recipe is made with suckling lamb roasted in the oven with potatoes, onions, and garlic, resulting in a tender and flavorful meat.

This dish has been enjoyed from generation to generation since the 13th century and is still very popular today. It is often consumed during the Fiestas del Pilar, the largest celebrations in the capital of Aragón.

Asturias

Mixing beans or fabes, chorizo, morcilla, bacon, onion, and garlic results in a succulent, nutritious, and hearty dish: the Asturian fabada. The quintessential typical food in Asturias first appeared between the 18th and 19th centuries and has come down to our days. It is mostly enjoyed during the winter months.

Cantabria

The workers from the 16th and 17th centuries who worked in the field of Cantabria needed the necessary nutrients to withstand their long days. The substantial and equally delicious cocido montañés was born from that need.

This preparation mixes all kinds of ingredients, such as chickpeas, bacon, chorizo, morcilla, ribs, onion, potato, cabbage, and noodles. Like other specialties, such as the fabada, it is usually eaten during the cold season.

Castilla y León

The region of Castilla y León is extensive enough to have all kinds of gastronomic preparations. Nevertheless, one dish stands out more than others: the roast suckling pig, or cochinillo asado in Spanish.

Prepared especially in the province of Segovia, the pig is roasted in a wood oven in a clay casserole dish and served when the skin is crispy. It will, without a doubt, make your mouth water.

Castilla-La Mancha

The pisto manchego, as its name suggests, is typical of Castilla-La Mancha. It is a delicious vegetable stir-fry usually made with fresh vegetables, such as tomatoes, zucchini, and green and red peppers. It can be prepared cold or with broth. Furthermore, it is also usual to see it prepared in many ways, with fried eggs, ham, or olives, among other ingredients.

Cataluña

This dish even has its own gastronomic festival, the calçotada, a celebration where calçots are cooked and eaten in large quantities. These calçots are a typical food of Catalan cuisine, especially from Tarragona. People began to cultivate them in the 19th century, but they became popular in the 20th century.

These tender onions, about 20 centimetres long, are chargrilled and served with romesco sauce. The outer layer is usually removed and eaten with the hands. Getting covered by salvitxada sauce is definitely common and is part of the experience.

Community of Madrid

Soup, chickpeas, meat, and vegetables. Clay pot and slow fire. These are the keywords to let the magic happen and taste this succulent stew so deeply rooted in Madrid cuisine. The cocido madrileño nourishes the body and warms the heart. Its origin is uncertain, perhaps dating back to the 17th century, but there is no doubt that it is a much-loved meal among locals and the most traditional in the Spanish capital.

Valencian Community

Paella is typical of the Valencian Community, but it is also one of the most emblematic dishes of the country as a whole. Indeed, the Valencian paella is loved in Spain, but it is also appreciated throughout the whole world.

Its origins probably date back to the 16th century, when peasants from the rural areas of Valencia required a meal that was easy to carry and simple to prepare. For this reason, they began to cook rice with other local ingredients, such as chicken, rabbit, beans, and vegetables. Undoubtedly, it is one of those typical dishes that have brought Spanish culture to many other places in the world.

Extremadura

Since "migas" means crumbs, the name of this dish says it all. It is a traditional recipe from Extremadura, and its origin probably lies in Roman times, when shepherds used leftovers of hard bread to prepare an energetic and affordable dish.

Nowadays, it is usually prepared with chorizo and panceta, in addition to garlic, paprika, and oil. This meal has a long history but remains as tasty as always, despite the seemingly simple ingredients.

Galicia

In an area known for its high-quality seafood, Galician-style octopus gets the first spot. Pulpo á feira, as it is known in Galicia, is prepared with potatoes, paprika, and olive oil. It is very popular at typical Galician festivals and fairs, where it is also common to see Galician empanadas, another delicacy of the area with a long history that can be enjoyed with all kinds of fillings.

Balearic Islands

The most famous dish in the Balearic Islands is a typical sweet made with flour, eggs, milk, lard, sugar, yeast, and salt: the ensaimadas. They can be eaten alone but also with ice cream, fruit, or chocolate.

They are believed to date back to the 19th century due to Arab influence, when the technique of making sweet-tasting bread was introduced into the peninsula. If we had to highlight a typical savoury dish from these islands, there would be no doubt that it would be the lobster stew, or caldereta de langosta, Menorca's signature dish.

Canary Islands

Papas arrugadas, which means wrinkled potatoes in Spanish, are small potatoes boiled with salt until the skin wrinkles, which explains their curious name. They are served with mojo picón, a spicy sauce made with red peppers, garlic, cumin, cilantro, vinegar, olive oil, and salt.

Its origins probably date back to the 15th and 16th centuries. When the Spaniards arrived in the Canary Islands, they brought potatoes from South America and introduced them to the islands.

La Rioja

Potatoes a la riojana are a simple but very appetising stew, usually eaten as a starter or main course. This meal may date back to the 19th century, when farmers began to cultivate potatoes and make this delicacy with them, using chorizo, peppers, onion, garlic, bay leaf, saffron, olive oil, and salt.

Although it is probably the most well-known dish from La Rioja, the community can boast of having a great gastronomic repertoire, such as more stews, cod a la riojana, or fried dishes, among many others.

Murcia

In the Region of Murcia, a dish with a curious name stands out: zarangollo. It is said that such a striking name comes from the word "zaranga", which refers to a mix of things. It is also the name of an Aragonese preparation that reached Murcia.

Likewise, it is a stir-fry or scramble recipe, similar to pisto, whose ingredients are easy to find: zucchini, onion, and garlic. Sometimes, eggs and potatoes are used as a variant. These ingredients are enough to make a delicious meal, usually eaten at Murcian festivals and celebrations.

Navarra

The land of vegetables par excellence has a traditional recipe that reflects the richness of the gardens of the Foral Community of Navarra. The pochas a la navarra emerged around the 19th century when the Navarrese farmers realised something: if they picked white beans, which were a great source of nutrition, before their full maturity in the pod, they obtained a more tender grain. That is the reason behind their name, since “pochas” means tender.

Vegetables are added in the elaboration process, resulting in the pochas viudas, the classic preparation. It is also possible to add other ingredients, such as chorizo, morcilla, bacon, or even a piece of fish or seafood.

Basque Country

Simplicity and delicacy are two words that perfectly define bacalao al pilpil. This typical Basque preparation closes our list of traditional Spanish dishes. It is made by combining a good piece of fish, garlic, chilli, and olive oil. It is cooked over low heat, constantly moving the casserole, so that the oil emulsifies. In fact, if you wonder what "pilpil" is, it is an onomatopoeic expression referring to the sound of the casserole when it is on fire.

Legend has it that the recipe was first prepared around the 19th century, when a Bilbao merchant ordered cod and was mistakenly delivered more than 2,000 specimens. He created a tasty dish with simple ingredients to sell it more easily so it wouldn’t get wasted. Whatever the case may be, it remains a delicacy enjoyed along the Basque coast to this day.

You can also read this article in Spanish here.

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Beer festivals in Spain

As we already stated, there are dozens of beer festivals in Spain. Their main goal is usually to advertise small companies producing craft beer. A good example would be the Feria del Aperitivo y la Cerveza Artesanal, which one can attend in Seville. It includes tastings of different types of craft beers, as well as other products and musical performances.

The Barcelona Beer Festival stands out in that respect. Apart from craft beer, it offers live music, different performances and food from renowned restaurants. The Granada Beer Festivals hosts tastings, spicy food contests, beer games and bouncy castles for kids, the perfect ingredients for an unforgettable day.

Beermad is the most popular beer festival in Madrid. There we can enjoy street food, musical performances, talks, workshops, and, of course, a wide range of craft beer. Another notable event in Barcelona would be the Biergarten BCN, with all kinds of beers, a sausage-eating contest, concerts and DJs.

Other remarkable beer festivals in Spain include the UFO Fest in Valdemoros, the Craft Beer Festival in Puertito de Güímar (Tenerife), the Fira de la Cervesa Artesana in Sant Feliu, Birragoza in Zaragoza, the Beer Bao in Basauri or Valencia’s Feria de la Cerveza. Besides, every month of October, many places throughout the country mimic Oktoberfest, the most popular German beer festival.

Beer museums

The most outstanding beer museum in Spain is perhaps MEGA, in A Coruña. It was created by Hijos de Rivera, the corporate group selling beers like Estrella Galicia or 1906. The museum provides a look into beer production, including its origin, raw materials, making and packaging, distribution and marketing, as well as tastings, workshops and their own shop.

Apart from free visits, in MEGA one can enjoy different memorable experiences tailored for beer lovers. For instance, there is the guided visit with a lesson on beer serving, cheese tastings, Galician embutidos tastings, and even beer massages. To top it off, they also host beer craft sessions and concerts.

Another interesting beer museum in Spain would be the Museo Cervecero in Almería, with a collection of more than 2000 cans from 72 different countries. One of the most popular beer companies of Spain has its own museum too: Factoría Cruzcampo in Seville. It has guided tours to discover its history, tastings of seven different beers, beer-serving workshops, dinners with live music, and other activities revolving around the golden beverage.

The most famous places in Spain regarding beer

The cave of Sadurní, the origin of Spanish beer

If we follow the tracks of the origin of beer in Spain, we will land in Begues, in the province of Barcelona. More specifically, in the cave of San Sadurní. This is where a group of archaeologists discovered vestiges of a primitive beer in a 1999 excavation. Experts believe that this beer was crafted from malted barley more than 6000 years ago. There are guided tours to explore this archaeological site, which might be of interest for the most passionate beer lovers.

The emperor who made beer in Extremadura

The monastery of Yuste, in Cuacos de Yuste, Cáceres, is another must-see for beer lovers. Emperor Carlos V spent the last years of his life there, and he installed a small brewery of Belgian beer. In fact, there used to be a beer called Legado de Yuste (“Yusté’s Legacy”). Sadly, it does not exist anymore.

The first Spanish breweries

When it comes to beer production, it was made in monasteries and abbeys until the Industrial Revolution. However, the 19^th century brought the first official breweries to Spain. One of them was Moritz, founded in 1856, which can still be visited today. Shortly after came La Bohemia, the old factory of Damm, which lies in Barcelona. It can be visited today, and admire the old machinery, the mixing rooms, canes and different advertising objects.

Origin of the most popular Spanish beers

In 1890, Casimiro Mahou founded in Madrid the Cerveza y Fábrica de Hielos, which would later become the Mahou-San Miguel beer group. Some decades later, the factory moved to Guadalajara, where one can still book a visit, and enjoy different tastings.

Of course, there are other cities in Spain that have played an important role in the history of Spanish beer. Zaragoza and the already mentioned Seville and A Coruña are some examples of that. In 1900, Zaragoza witnessed the foundation of La Zaragozana, the group in charge of the production of the famous Ámbar beer. Its factory can be visited today, and it has been declared a Patrimonio Industrial de Aragón (“Industrial Heritage of Aragon”). In 1904, Seville welcomed Cruzcampo, and in 1906, Hijos de la Rivera was founded in A Coruña.

Typical dishes from Madrid you cannot miss when you visit Spain's capital

We will begin with the most popular dish from Madrid: the typical cocido madrileño. Madrid is not the only place in Spain where you can eat it, but it has some unique traits. The cocido is a stew with broth, noodles, chickpeas, vegetables and different kinds of meat. Its origin is quite humble: people made it to use the leftover foods they had around the kitchen. It is usually served in three batches: first the noodle soup, then the chickpeas with vegetables and, lastly, the meat. However, this can vary and one can adapt it to their own taste. For instance, you can eat the noodle soup and the chickpeas together, or the chickpeas and the meat, however you like it best.

Next up, we have the callos a la madrileña, probably the most peculiar dish of Madrid’s gastronomy. Not everyone will like it, though. The callos are made of animal tripe, usually with cow or lamb tripe. People eat them with black pudding and chorizo, as well as tomato sauce and paprika. Just like the cocido, this dish has a humble origin. In other places of Spain, the dish of callos also comes with chickpeas and pepper, and Madrid’s version, callos a la madrileña, is slightly different. There is another similar dish in Madrid, called gallinejas, which is made of lamb’s guts. They are fried and eaten alone or with chips. This dish is really typical in the festival of San Isidro in Madrid.

Lastly, we will discuss another popular dish of Madrid’s cuisine: the bocadillo de calamares. We cannot trace the exact origin of Madrid’s typical squid sandwich, but we do know that, just like the other dishes, it has a humble origin. When you visit Madrid, you might notice that the streets of Spain’s capital always smell like fried squid, and it has been like that for a couple of centuries now.

Enjoying the best tapas in Madrid

There are many traditional tapas in Madrid, and trying them is a nice way of tasting the essence of the city. For a starter, we have the huevos estrellados, a simple yet delicious dish that originated in Casa Lucio, one of the most authentic restaurants in Madrid. The recipe is fairly simple too: fried egg and potatoes, all scrambled, and maybe accompanied by ham.

A must in Casa Labra are its cod croquettes, and if you come to the bar called Docamar, you should definitely try its patatas bravas, although both can be enjoyed in most tapas bars of Madrid. Other typical dishes include oreja a la plancha (“grilled ear”) and morro a la brasa (“grilled snout”), but just like the callos and the gallinejas, they are not for everyone, and some people might even find them disgusting.

And to drink…

There are different options of drinks to order with the tapas. For instance, we have the chinchón, a liquor similar to anise people usually drink after lunch. Even though it did not originate in Madrid, the vermú is a must when we are in Spain’s capital city. There are many bars, particularly so in Madrid’s city centre, where we can enjoy the best versions of this beverage.

Sweet treats from Madrid

The most beloved sweet in Madrid is probably the rosquillas, and there are two main types: the listas (“smart”) and the tontas (“dumb”). The tontas are not coated, whereas the listas have a top coat made of eggs, sugar and lemon. They are mostly eaten in May, although bakeries already start making them during the Holy Week. No matter the time of the year, any tourist visiting Madrid should make a stop at the coffee shop of San Ginés and enjoy some nice chocolate con churros, the most typical breakfast or merienda of the capital.

Spanish wine and bodegas, a gift to the world

Spain exports thousands of litres of this precious scarlet liquid every year. In fact, in May 2022, Spanish wineries or "bodegas" gained more than 285 million euros only with exported wines. The autonomous community that stands out the most in this respect is Castile and León, closely followed by Catalonia.

It makes perfect sense that many people living outside Spain want to taste the marvellous wines from this land. According to the 2022 International Wine Challenge (IWC), which is considered “the world’s most rigorous, impartial and influential annual wine competition”, Spain is one of the best wine producing countries. Spanish winemakers got selected for many awards, like the Great Value Champion Awards, the Champion Wine Awards, and most of the Winemaker of the Year award categories.

However, there are a couple of things one should know to fully enjoy the experience of tasting a good Spanish wine. To start with, we have the Denominación de Origen (DO), a Spanish certification mark used for different products, like cheese or wine, which provides a geographical indication of said products and regulates whether they meet the best quality standards. When it comes to wines, the Denominación de Origen follows a strict hierarchical system that is similar to those of France and Italy. It encompasses different categories, such as Denominación de Origen Protegida (DOP) or Denominación de Origen Calificada (DOCa).

Spanish wine types: Cava wine, Rioja, Spanish reds...

In Spain, drinking wine has become some kind of ritual. Although not everybody consumes it, wine presides a good number of social gatherings. For instance, there is always a bottle of red wine on the table in most celebratory events, and it is customary to toast with a champagne glass at New Year’s Eve.

Now we have discussed the international presence of Spanish wines and the place they take in society, we should answer the following question: what kinds of wine are most popular in Spain? Of course, there are endless varieties of wonderful wines in the Spanish territory, but we will just go over a few of them in order to get a glimpse of this particular winemaking and how Spanish people perceive it.

If you are a wine lover, you have probably heard of the popular Rioja. This red wine, which typically comes from La Rioja, Navarre and Araba, has a Denominación de Origen Calificada (DOCa). It is made of Tempranillo grapes mixed with Mazuelo, Graciano, Garnacha, and Maturana Tinta, and it stands out for blending ripe fruit with earthy flavours.

Ribera del Duero is another beloved red wine among Spanish people. It is also made of Tempranillo grapes and it is almost impossible not to fall under the spell of its delicate nuances tasting of vanilla and cinnamon. Ribera del Duero is a Denominación de Origen Protegida (DOP), it comes from the homonymous comarca, and it is always a safe bet at parties or family dinners.

Next up, we have the Cava. This Spanish wine of Denominación de Origen (DO) is always a great choice too. This time we are not dealing with a red, but with a sparkling wine that can be either white or rosé. It is mostly produced in Catalonia, and they blend different kinds of grapes to make it, mainly Xarel-lo, Macabéo, and Parellada.

Just like in many other parts of the world, when we are about to choose a bottle of wine, we usually look at its age. It depends on the type of wine, but there are three main categories of Spanish wine on this matter: crianza, reserva, and gran reserva. The crianza wines are at least three years old, and they must have been in an oak barrel for a year. Reserva usually means that the wine has been stored for at least three years total; and gran reserva wines have been stored at least for 60 months, in an oak barrel for two years and in a bottle for two more. However, all this varies depending on the type of wine, since the process concerning red, white or rosé wines is slightly different.

As we can see, there are countless nuances when it comes to Spanish winemaking. Considering Spain is a leading wine producing country, it makes sense that the product is carefully manufactured and pigeonholed in all its complexity by experts. Even if we are not so, everyone who enjoys this delicious beverage will be able to appreciate its immense richness.

The origin of the aperitivo in Spain

We know it is a must to enjoy a good aperitivo with friends before almost every meal. But where does the word 'aperitivo' really come from?  Well, its origin is linked with the Latin word (like the word 'merienda') 'aperire', which means 'to open'. And it went from there: then, it started to mean 'whet the appetite'. It is said that the aperitivo was born with Hippocrates, who made, for the first time, a wine-based drink, to which he added herbs.

This drink was used to reopen the stomach or when a person had no appetite. It started, then, a tradition of having this bitter drink before large meals, and with centuries more spices where added to these wines. In fact, it was this which gave birth to the famous vermouth or vermú, which is now used with the same intention. The tradition of having an aperitivo at bars and meals started to consolidate in the everyday life. It became very popular in Italy during the 19th century and then it srpead throughout the rest of the world. In Spain is also known as 'tapa', as they are used for the same purpose and enjoyed at the same time, before lunch or meals, in general.

It is said that it was Alfonso XIII who, during a very windy day in Cádiz, in a tavern, put a slice of ham on the top of his drink to prevent the sand to fall into it. When he asked for a second round, this time he said: 'with a tapa, please', which meant 'cover'. Another theory says that it was done to prevent flies to get into it. Anyway, it was used to cover the drink, and that's when the concept of tapas was born.

A tour through the most popular aperitivos around Spain

From the classic bravas to the Basque gildas, there is an aperitivo for all tastes. The Spanish gastronomy is a fundamental part of our diet and culture, with very different dishes from every community. This tiny portion of food that goes always with the drink is not an exclusively Spanish tradition, but what is true is that it has some very particular characteristics. Its rich cuisine can be easily seen with this small gastronomic tour through some of the most famous aperitivos or tapas through Spain. Tapas, pintxos, montaditos, there is one for everyone.

Andalusia... where it all started

Andalusia starts this small route with its fried fish or 'pescaíto frito', its chopitos, its gazpacho and salmorejo, or its anchovies in vinegar. The Andalusian cuisine includes its liquid gold in every fry, so appreaciated in the beach bars of Málaga or Cádiz. The delicious gazpacho and salmorejo are perfect for refreshing those summer months, when the sun burns. And... what can we say about anchovies? Just looking at it makes every mouth water, and its flavour doesn't disappoint. This beautiful region is probably where the tradition of aperitivo and tapeo is most popular and practiced. But all over Spain we find terraces full of people enjoying it.

Jumping into the aperitivos of the deepest center of Spain

Meanwhile, the Community of Madrid, Castile La Mancha and Castile and León are famous for having a meat-based gastronomy, especially in smaller villages. Due to its colder weather, its cuisine is associated with hearty dishes, and all this is reflected in its aperitivos. In Madrid we find a very curious aperitivo that can also be enjoyed as a whole meal: the 'bocadillo de calamares'. And Madrid has no sea. This is probably the most well-known recipe of the city, believe it or not. Another gastronomic celebrity here are bravas, served as a free tapa with almost every beer. Croquettes of all types and Spanish tortilla on top of a piece of bread are also found in every bar.

Castile and León is famous for its cheeses, sausages and cured meats: torreznos are its classic regarding the aperitivo time. And its revolconas are a must if you visit this region. Aragón stands out for its Spanish ham and its cured meats as well. Extremadura joins this group of communities with a huge rural tradition with its migas, zorongollo and aperitivos with sausages. Las but not least, Castile La Mancha offers us many rural recipes, heavy and rich in nutrients. The atascaburras, carcamusa and migas stand out as aperitivos, but can also be enjoyed as meals.

The Mediterranean aperitivo is one of the best

Here, the aperitivo has a lot of tradition, where good weather always asks for a beer under the sun. The Valencian Community, with its beautiful coasts and rich gastronomy, is famous for its delicious seafood. Salted fish, sardines and shellfish are very prized dishes for an aperitivo. Besides, all the Mediterranean coast has a huge tradition of having 'coca' before lunch, which can be topped with meat, vegetables or sardines.

Meanwhile, the Balearic Islands offer a wide variety of fried fish and shellfish as well. Its Arab influence left aperitivos as couscous. Murcia is full of terraces and gastronomic delishes from the garden, such as tomatoes and salads in all its forms, marineras, magras or zarangollo. Catalonia combines that Mediterranean tradition with meat dishes, like the fuet or butifarra. Its classic and star of many breakfasts is pa amb tomàquet. The escalivada or the samfaina are as well a must-try if you travel to the Catalan community.

A northern aperitivo couldn't miss in the list

Galicia must open this last group of regions with its octopus dishes and seafood products, that star every Galician aperitivo. Stand out as well its cheeses, its ham and pies. Cantabria is famous for its squid rabas and its cheeses, without forgetting the famous cured anchovies.

La Rioja has similar aperitivos with a deeply meat-traditional dishes, like the chorizo and blood sausages starring its tables. Its sister, Navarre, stands out for its stuffed peppers and delicious sausages. The Asturian gastronomy is very linked with seafood, with the bonito or tuna in many of its dishes. We must mention the bollos preñaos as well, a classic of the Asturian aperitivo.

The Basque Country deserves a private mention

Here, tapas and pintxos are a deeply-rooted tradition in gastronomy. Thousands of bars and taverns compete for the best tortilla, the best gildas, and pintxos, in general. There is one for all tastes. Bilbao, San Sebastián or Pamplona are some of the best places to discover them, and there are even established gastronomic routes where the visitor will enjoy the best of the Basque cuisine.

The Canary Islands close up high

You can't leave the Canary Islands without ordering a good dish of papas arrugás to start your meal. Together with a good and spicy mojo, a delicious sauce, this is probably the most famous aperitivo in the archipielago. The almogrote is also a popular recipe eaten as a starter, made of a strong cheese and spices, it is typical of La Gomera, but enjoyed in all the islands.

It is impossible to condense the entire gastronomic history of a country's desserts in a single article. However, in this list we have tried to show you a traditional dessert from each Autonomous Community in Spain in order to offer a brief sample of all those recipes that have been a key to identity in the kitchen of the regions where they flood the counters and shop windows.

The most popular traditional desserts from each autonomous community

Piononos from Granada, Andalusia

Starting out strong, Andalusia is the largest autonomous community in Spain. That is why it is overflowing with traditional desserts in every corner. Many of them are sweets made from olive oil, almonds and such traditional flavours as cinnamon, lemon and orange.

In this case we have chosen the Piononos from Granada for their uniqueness and special flavour. Although other traditional Andalusian desserts such as almojábanas (profiteroles with cheese) or mantecados have maintained their reputation for centuries, the Piononos have been a success in the city since their creation in the 19th century in the town of Santa Fe. A dessert with a strong cinnamon flavour and with a yolk cream that drives anyone crazy.

Refollau from Ayerbe, Aragón

In the case of Aragón we do refer to an old and very traditional recipe, the refollau from Ayerbe. It is a flat pastry simply seasoned with oil and sugar, in the same way as the Burgos Oil Torta. This sweet has a soft and tasty crumb that contrasts with the golden and attractive crust. An unknown bun that is worth highlighting and whose name comes from the folds that are made in the dough called follas (leaves).

Carbayón, Asturias

This dessert is especially typical of the Asturian capital, Oviedo, since its inhabitants are known as carbayones, in memory of the city's most famous carbayón or oak in Asturian, which was almost 500 years old. It is a dessert created at the beginning of the 20th century by José Gutiérrez to provide the capital with a sweet of its own. It consists of a puff pastry filled with a delicious mixture of egg, ground almond and covered with a syrup made of yolk, lemon, sugar and cinnamon.

Polvito uruguayo, Canary Islands

The polvito uruguayo is a very interesting dessert typical of the island of Gran Canaria, being today one of the most famous of all the islands. Its origin is not entirely Uruguayan, as it was invented by Susana Elisa Lanús Berrutti in her restaurant El Novillo Precoz in the city of Las Palmas. Of Uruguayan origin, Susana tried to prepare the famous chajá, one of the most typical of Uruguay, in the mid-80s. However, not remembering the recipe well, she mixed whipped cream, dulce de leche, biscuits and meringues; resulting in the famous dessert we know today - a delicacy only suitable for sweet-toothed people!

Ensaimada, Balearic Islands

Ensaimada from Mallorca is a sweet, fermented and baked roll made with strong flour, water, sugar, eggs, yeast and lard. In fact, its name means "buttered" dough, because "saïm" in Mallorcan means lard. It can be eaten alone or filled with different products such as sobrassada, cream, burnt cream, cabello de angel or chocolate.

The Mallorcan ensaimada is a traditional confectionery product of the island and the archipelago; as it has been made and consumed without interruption for centuries. The first written references to this recipe date back to the 17th century, when ensaimadas were made for parties and celebrations. A PGI product that surprises everyone who comes to the islands!

Sobaos, Cantabria

Cantabria stands out for its excellent cuisine, where the sea and the mountains mix. The sobao is born in the Pasiego valleys, with their soft and warm microclimates, where there is a large livestock farm that produces very good quality milk, and the butter that is derived from it is one of the main ingredients of the sobao. The Sobao Pasiego Protected Geographical Indication focuses on the area known as El Pas; located in the centre of the Cantabrian community - a simple but delicious dessert!

Flores fritas from Ciudad Real, Castile La Mancha

Flores fritas are very traditional in the La Mancha province of Ciudad Real, where this dessert in the shape of a Calatrava cross is prepared with a specific mould that gives it its curious and attractive shape. This is a simple preparation based on a fried dough; which can then be covered with sugar, cinnamon or even honey or chocolate. Nowadays they can be found in many Spanish cities, even in the oldest churrerias in Madrid.

Tarta de San Marcos, Castile and León

The Tarta de San Marcos is, without doubt, one of the most traditional in Spain. Its history dates back to the 12th century, when the Infanta Sancha Raimúndez de León visited the Convent of San Marcos, one of the architectural gems of the city of León due to its striking use of the Plateresque style.

This cake was created as a tribute to the Infanta for her contributions that made possible the construction of the temple, which was originally dedicated to the "poor of Christ", all those pilgrims who made the French Way to Santiago and decided to rest in León. A cake full of traditional flavours such as almonds, cream and toasted egg yolk.

Crema catalana, Catalonia

Crema catalana is a delicious cream with a lemon and cinnamon flavour, typical of the autonomous community of Catalonia. A caramelised cream with a burner that leaves no one indifferent due to its soft and light texture. A dessert that is never lacking in the region and has become one of the most traditional desserts in all of Spain.

Bartolillos, Community of Madrid

Despite the fact that Madrid is a city full of traditions from many other regions due to its status as a great capital, some old recipes still persist and are deeply rooted in Madrid's tradition. One of the most recognized and somewhat forgotten traditional desserts today is bartolillo. A small fried pastry filled with a delicious pastry cream that can be flavoured with lemon, cinnamon or vanilla. A dessert that, presented with icing sugar on top, does not make us doubt its antiquity.

Pumpkin Pastissets, Valencian Community

Pumpkin or sweet potato pastissets are among the most typical and traditional desserts in the entire cuisine of the Valencian Community. Also known as Pastissos de Nadal in Valencia and Castellón as they are traditional for Christmas, they are also prepared throughout the region for all celebrations where tradition and culture are present. That is why there is no shortage of sweet potato pastissets at Easter or on All Saints' Day.

Perrunillas, Extremadura

Perrunillas are one of those traditional desserts that have accompanied us faithfully throughout our lives. Also known as perronillas or perrunillos, these traditional pastries are present in almost all our geography; although they have their centre of diffusion in Extremadura. A convent dessert that many of us buy when we visit the monasteries where the nuns prepare sweets such as mantecados, yemas de Santa Teresa, magdalenas or rosquillas, depending on the region.

Tarta de Santiago, Galicia

Tarta de Santiago is one of the most traditional desserts in the country and the most famous in Galicia. A simple almond-based delicacy whose origins date back to the 16th century; when this preparation became a luxury product for the most powerful. Today, however, it is a recipe that you can all emulate at home or taste in some of the most traditional bakeries in the beautiful Galician terra. However, the real recipe of the Tarta de Santiago does not contain any flour!

Canutillos de crema, Navarre

These canutillos de crema are very typical of the northern area of Navarre, although they are present throughout the region. A recipe in which homemade puff pastry and pastry cream are an indissoluble marriage, thus forming a mouth-watering combination. The curious thing about this recipe is that the puff pastry used is not the typical French one, but a pastry of the "quebrada" or "brisa" type; made with butter or lard, depending on the area of Navarre where we are.

Panchineta, Basque Country

The panchineta or pantxineta is one of the most representative and traditional desserts of the Basque Country created in 1915 in the Casa Otaegui bakery. A pastry that has become a classic in the city of San Sebastián with many followers. It is a puff pastry with almonds, pastry cream and jam; very easy and quick to prepare, which will delight lovers of sweet tooth.

Peras al vino tinto (pears in red wine), La Rioja

As with the Madrid bartolillos, oblivion has tried to put an end to another of Spain's traditional desserts: pears in red wine typical of La Rioja. A traditional recipe from Rioja's golmajeria (as sweets are called there); these pears boiled slowly in wine and redeemed with cinnamon have a surprising taste that leaves no one indifferent. And even more so if you use the Rincón de Soto pears with PDO, a variety famous for its tasty, firm flesh that can withstand the cooking required to make this dessert.

Paparajotes, Region of Murcia

To close our list of the most traditional desserts of each community, we bring you the typical paparajotes of the Region of Murcia. Born as a simple and humble dessert, the recipe places great importance on the lemon tree leaf; the base on which a light dough made of eggs, flour and milk is fried. This recipe undoubtedly belongs to the Murcian garden, one of the most fruitful and abundant in all of Spain. This dessert is easy to make and will undoubtedly surprise you, as long as you can get lemon tree leaves.

The black pearl of Tolosa

The first of the foods to mention in this article is definitely the famous Tolosa bean. Of a dark mauve colour, almost black, and with a white spot in its center, the reputation of this bean has gone beyond the borders of the Basque Country. Between the months of May and October, the people of Tolosa cultivate these black pearls, which have been served on the tables of Gipuzkoa for centuries. Nowadays, Tolosa beans are usually served with blood sausage and Ibarra chili peppers, another typical product of the area. The Tolosa market is the main responsible for the nationalization of this bean. Since the middle of the 13th century, the leftover beans were traded here and their name was eventually changed to Tolosa beans.

Ibarra prawns

One of the typical accompaniments to Tolosa beans is, as mentioned above, the Ibarra chillies. This product is also typical of the area, specifically of Ibarra, one of the municipalities of Tolosaldea. These chilli peppers are also known as Ibarra prawns or Ibarra piparras. What makes them unique? Well, its mild flavor and its shape, elongated and sharp-pointed. Ibarra prawns are collected in the summer months, between July and September. At that time, Ibarra chillies are sold fresh and eaten fried. As if they were wild asparagus. The rest of the year they are served pickled and usually with oil and salt. But, undoubtedly, the most common way of eating this Basque product is known as gilda, a pintxo that combines the Ibarra chillies with olives and anchovies. It is the ultimate Basque pintxo.

The cider, the partner that nevers disappoints

In the north of Spain, as you know, meals are not the same if they are served with a good cider. The Basque Country, Gipuzkoa in particular, also has a long tradition in this sense. Therefore, cider houses are also the order of the day in Tolosaldea. To obtain the designation of origin stamp this drink, Euskal Sagardoa, must be made from 100% local apples, in addition to obtaining the certificate of quality. In Tolosaldea are common cider houses where it is possible to practice the txotx, which means to taste the drink from different kupelas to keep the one you like the most. Likewise, the typical cider house menu is: cod omelette, fried cod or cod in sauce and txuleta. For dessert, a bit of cheese with quince jelly and walnuts is never a bad idea. 

The txuletas of Tolosa

For the more carnivorous Tolosa also has a perfect option: the txuletas of Tolosa. It seems that in the 1960s, the grillers of this city decided to replace beef with ox. The dish was so successful that it became the star of meat dishes and spread to other places. Going to a Tolosa steakhouse can become an experience, where consumers can watch how the cooks grill their food and will surely taste a meat that will not leave them indifferent.

Idiazábal cheese

In the rural environment of Tolosaldea flocks of sheep graze freely in its green meadows. In fact, they are not the typical sheep that can be seen in other regions of Spain. Their hair is longer than usual and their horns twist in a swirl. This sheep breed is known as Latxa sheep and is typical of the provinces of Navarre and the Basque Country. From the milk of these animals, a product native to both places is obtained: Idiazábal cheese. Of penetrating smell, tender, soft, creamy and a little spicy, the Idiazábal cheese is also one of the recurrent foods that can be found in the gastronomy of Tolosa, and in its market as well.

Txakoli wine

If visitors do not enjoy cider that much, they also have the option of tasting another drink typical of the Basque Country as well and, more specifically, of Gipuzkoa. This is txakoli wine, which is also called txakolin or chacolí in Spanish. This wine is usually white and is obtained from white grapes on almost all occasions, grapes that are known as hondarribi zuri. It is estimated that this wine has been traded since the 16th century, at least in Gipuzkoa. The production of txakoli has evolved over the years to become a world-famous product whose designation of origin makes it unique. In Gipuzkoa, it is known as Getariako txakolina. In Tolosaldea there are two wineries that can be visited to learn more about the production of this wine.

And to conclude... some tejas and cigarettes

The tejas and cigarettes are the sweet par excellence of Tolosa. They are often served as a dessert or used to accompany coffee. Tejas are made from a dry paste mixed with almonds and covered with egg yolk. The last ingredient is a hint of citrus. To complement them, their creator, Luis Eceiza, added the cigarettes, made with butter. This dessert was created at the request of the founder of the Steakhouse Julián de Tolosa, Julián Rivas, to his friend and son of the founder of the bakery Nicolás Eceiza. Already a trademarked product, the tejas and cigarettes of Tolosa have spread to other parts of the peninsula.

Article made in collaboration with Tolosaldea garatzen.

Beer across Spain or the primitive caelia

The history of beer in Spain began in the Iberian villages. Its consumption was common and it was considered a fermented drink produced from cereals. However, beer has not always been called this way. Its primitive name was Caelia. When the Iberian Peninsula was taken over by the Romans, beer in Spain was relegated in favour of an equally popular drink: wine.

During the 19th century it regained its popularity, although it had to compete with other beverages widely consumed in Spanish society such as liquor. With the technological improvements of the 20th century and the boom in tourism, beer in Spain became a common drink in bars and restaurants. Since the 1970s, beer in Spain has been linked to tapas, which is when its splendour began.

Beer does not have a unique recipe, although its main ingredients do not vary (cereal, water and hops), it is made thanks to different processes and variants that make each drink special.

Types of beer and keys to drinking it

Lager are the low-fermentation beers and can be found from lighter to golden, as well as toasted and black. In Spain, the most common are the Lager Pilsen, which ferment between 0º and 4º. These are pale beers with fresh, light and smooth notes. Depending on their origin, we find Pils/Pilsner or Pilsen type, Vienna, Munich... There are also smoked beers, rye beers, black beers, seasonal beers, Bock beers, Rauchbier beers, Steam beers…

The beers of high fermentation do it reaching temperatures of 24º. There are the Ale, which can be classified according to their origin or production characteristics. The Stout, black, bitter and creamy beers that can be dry or sweet. Thus, the Porter, light, toasted and black..

Spontaneously fermented beers are made from wild yeast strains and are divided into the Lambic, Faro and Gueuze types. The boom in craft beers and non-alcoholic beers opens up a range of possibilities for beer lovers in Spain.

Ways to order beer in Spain

To order any kind of drink, you can say: (Me gustaría/¿Me puedes poner...?/Para mí) una cerveza, por favor. And you can replace the word cerveza with the names of the next paragraph. You can learn more expressions to order in a restaurant in this Spanish lesson for beginners.

Quinto, botellín, doble, zurito, corto and cañón

On the one hand we have el quinto, a 20 centilitre format also known as botellín (even botijo in Madrid). It is called this way in all Spain without reaching controversies, but with a caña it gets complicated. For example, in most places a caña is a tap beer with a measure similar to a quinto or botellín. However, in other places the caña is related to a larger beer.

If you are in the Basque Country, be careful: for them, the caña is what in Madrid is considered a doble (333 ml). In the Basque Country you can also include in your vocabulary the zurito, a beer smaller than a caña of 100-140 ml, which is the typical corto in Galicia, Castile and León and La Rioja; and the cañón, which would be twice as big as a caña.

Mini, katxi, tanque, penalti and clara

Besides corto, very much used in Castile and Leon, and zurito; in Aragon this small format of between 100 and 140 millilitres smaller than a caña also has its own name: penalti.

Those who like larger beers (around 750 ml) can always order a mini in Madrid, a katxi in the Basque Country  or cachi in Castile and León and Asturias; and a tanque in Cantabria. You can also order a litre of beer with the names litro, litrona and xibeca (Catalonia).

And if you like beer with gaseosa (soft drink), you have to order a clara. In Catalonia (and some places in the Valencian Community) they usually serve it with lemon soda and it is called champú instead of clara. In Galicia they will serve it with soda. Another names for this comination are: lejía or pika (Navarre, Cantabria, Basque Country) and shandy (Majorca).

Jarra and maceta

You can also order 500 ml of beer asking for a jarra or a maceta (Andalusia).

Bottles

If we move on to the field of bottles, as we have told you before, beer in Spain is usually ordered in quinto or botellín format. Quinto is called this way because it is the fifth part of a litre, it is usually called this way in the northwest of Spain, and the botellín is the smallest bottle. The people of Madrid also call it botijo.

The tercio is a big bottle, but the biggest one is the litrona. If you want a third of a litre of beer, this is what you get. In Cantabria and Asturias it is called media and in Catalonia mediana.

What to serve with the beer?

Liébana Valley

In this region of Cantabria you will be able to enjoy a hearty Cocido Lebaniego. This stew has as ingredients the chickpeas from Potes, potatoes and berza. It is also accompanied by the compango, that is, chorizo, bacon and blood sausage. As if this was not enough, in some cases it also includes beef, eggs and parsley. As an extra on this gastronomic route through Cantabria, if you are a big fan of cocido, we encourage you to visit the Cabuérniga Valley. A tasty mountain stew is waiting for you there. It is prepared with beans instead of chickpeas and also includes cabbage. You can buy honey from Liébana with P.D.O.

Potes

In the centre of the Liébana region, this Cantabrian municipality produces Chorizo de Potes. In its elaboration we find the most typical ingredients of the chorizo such as lean pork meat, bacon and paprika. But this chorizo includes a plus: oregano, pepper and thyme. It is created using a technique of smoking with oak wood over the course of 25 days. In Potes you can also enjoy its market with a variety of fresh fruits and vegetables. You cannot miss its aguardiente or orujo, with varieties such as the classic, with herbs or honey…

Tresviso

On this gastronomic route through Cantabria one stop should be Tresviso, which is located in the region of Liébana, just like Potes. Delicious and close! Here you can find cheeses with Protected Designation of Origin such as Picón Bejes-Tresviso cheese, a soft blue cheese with an intense flavour. In the same way, you will be able to taste the cheeses of Liébana, they are elaborated with milk of sheep, cow or goat.

Unquera

This town in Cantabria, which has less than a thousand inhabitants, hides one of the community's most famous desserts, the puff pastries. Typical from here are the corbatas, a puff pastry with the shape of a tie. They are made with butter, almonds, eggs, sugar and flour. Yum, yum! If you like puff pastry very much in the city of Torrelavega you can try the polkas. This dessert is made with a puff pastry base covered with royal icing.

Tudanca

Another of the attractions of this gastronomic route through Cantabria is meat. Wild boar meat, pork, deer... If you go to Cantabria you cannot miss these dishes. Beef is one of the most traditional. It has a Protected Geographical Indication.

San Vicente de la Barquera

From this coastal town they bring us one of the delights of the gastronomic route through Cantabria. Guess which one? The sorropotun! This white tuna stew is popular from other Cantabrian towns so you can choose where to try it. However, this dish of seafaring tradition is one of the stars of the El Mozucu festival.

Vega de Pas

In the town of Vega de Pas you must make a mandatory stop on this exquisite gastronomic route through Cantabria. Tradition takes us here to enjoy the origin of the Quesada. A very refreshing dessert. Here you will also be able to enjoy one of the delicacies par excellence of Cantabria: the sobao pasiego. With the seal of Protected Geographical Indication, the sobaos are made in artisan workshops. Its texture is spongy and its sweet taste reminds of butter.

Santoña

This town and municipality located in the eastern part of Cantabria has the most appetizing fish and seafood. From monkfish and squid to sea bass and from its excellent mussels to prawns. But if there is one thing this town is part of the gastronomic route through Cantabria, it is the anchovy of Santoña. A product that has become a luxury dish.

If you prefer desserts, note down: peladillas; rosigón; arnadí, a sweet made from pumpkin and sugar that is eaten at Holy Week and during Lent; of course, turrón from Jijona and Casinos, essential to try or buy as a gift...

La Albufera

Of course, the first course on this Gastronomic Route through the Valencian Community could not be other than the Valencian paella. As well as enjoying magnificent surroundings in the Albufera Natural Park, this will be one of the best places to try this famous recipe. Specifically, in the town of Sueca, it is said that the Valencian paella was first described. Although nowadays we can eat from seafood paella to some mixed ones; the traditional one has ingredients such as rabbit, Garrofón and green bean, among others. In addition, the bomba rice is grown here, which is perfect for paella.

Here you can also order an eel stew with all i pebre; typical of this town where this delicacy once abounded. Among the ingredients of eels in all i pebre are toast, garlic, paprika and potatoes. It is ideal as a main dish.

Castellón de la Plana

We have come to Castellón de la Plana to enjoy a good starter such as esgarraet. Although you can try it anywhere in the community, in Castellón a variation on this traditional recipe has emerged that is delicious, although we will discuss this later.

Among the ingredients of esgarraet are salted cod, roasted red pepper, olive oil and garlic, and of course, black olives! It is a dish whose possible origin has been studied as a resource during the days of Lent; when you cannot eat meat.

However, in Castellón a variation has emerged called espencat, in which instead of olives it is prepared with baked aubergine. One thing is clear, if you want to enjoy either of these two recipes be prepared to dip bread in your dish. Delicious!

Jávea

In the towns of Jávea and Benisa, located in Alicante, the unmistakable borreta de melva emerges, a dish that you must definitely try on this Gastronomic Route through the Valencian Community. Prepared in the traditional way in an iron pot, the main ingredient is the salted melva, the result of a long seafaring tradition enriched by the delights of the Mediterranean. It also contains potatoes and dried peppers. A perfect recipe to surprise your palate with Valencian flavours without succumbing to great excesses.

Gandía

Who does not feel like having a nice fideuá from time to time? With a recipe similar to paella, the fideuá is made with noodles. Gandía is the place where you can taste this dish like you have never done before, being the venue of the International Fideuá Competition. As another good seafood recipe it is prepared with seafood and fish.

Alboraya

If you want to try the authentic horchata in Alboraya, it is served almost directly from the garden to the glass. Located in the province of Valencia, this municipality cultivates the tigernut, which has a designation of origin. A perfect drink to refresh us in the hottest days of the year and to absorb all its nutritional properties. We also encourage you to try the fartón, a spongy sweet that is usually dipped in the horchata, on this Gastronomic Route through the Valencian Community.

Gurullos

Just by looking at this dish you will warm up. Gurullos are a pasta made with wheat flour, saffron and water. They are used in many recipes in Almería's cuisine to make pucheros. One of the best known winter recipes is that of gurullos with rabbit, although it is sometimes replaced by hare, and snails.

Judiones de La Granja

Another of the most typical winter recipes in Spain are the judiones de La Granja. In particular, it is a variety of bean that has a larger size and is grown in the Real Sitio de San Ildefonso, in Segovia. It is believed that this bean was brought from America. At first it was used to feed the pheasants in the gardens of La Granja. 

Nowadays it is the main ingredient in recipes such as stews accompanied by sausages. It is usually cooked in clay pots. One of the most outstanding recipes is that for judiones de la Granja with partridge. Not to be confused with the faba de la Granja, used to prepare the Asturian fabada. They are so appreciated that a festival is held around these beans with a Designation of Origin.

Cocido montañés

When temperatures drop there is nothing like enjoying a good cocido montañés ("mountain stew") in Cantabria. This stew is made with cabbage, white beans and a generous compango. The latter consists of ribs, chorizo, bacon and blood sausage. Unlike other stew recipes such as the lebaniego or the madrileño, the cocido montañés is not prepared with chickpeas. Moreover, all the ingredients are eaten at the same time.

Cocido lebaniego

We continue in Cantabria to taste another of the typical winter recipes, the cocido lebaniego. This is a recipe from the region of Liébana, a stew made with potatoes, cabbage, chickpeas from Potes, the compango, beef and stuffing. The composition of the latter consists of breadcrumb dough, chorizo, egg and parsley. It is included as one of the typical winter recipes to try in our Gastronomic Route through Cantabria.

Cocido madrileño

If we talk about Madrid's cuisine, there is nothing more representative than a proper dish of cocido madrileño. In the same way, as far as typical winter recipes are concerned, there is nothing that represents it better than a cocido madrileño. The chickpea arrived in Spain during the Carthaginian period. In the Middle Ages it was used in Sephardic stews. Although its origins are humble, little by little its demand increased thanks to the incorporation of this dish into restaurant menus.

As with other stews, it is taken as a unique dish due to its size and the caloric contribution of the ingredients. The cocido madrileño is served in three different ways: first the broth, second the chickpeas with the potatoes and vegetables and third the meat. The latter is known as the viandas.

Atascaburras

Also known as ajomortero or ajoarriero, atascaburras is a recipe from Castile-La Mancha. It is one of those perfect recipes for fighting the cold, as it is usually eaten when it snows. There are written references to this recipe dating back to the 17th century.

It is said that the recipe for atascaburras was created by two shepherds who, surprised by a heavy snowfall, were left isolated. They only had potatoes and cod bones, so they had to crush everything. When they returned home, they said they had tasted a meal that was "harta hasta las burras" ("too much even for donkeys"). It is said that the name "atascaburras" comes from this anecdote, although there are others that also point to the merit. Their ingredients are boiled potatoes, salted cod and olive oil. It is decorated with nuts and sometimes with eggs.

Lentejas con chorizo

Easier to prepare and more affordable than other typical winter recipes are lentil soup with chorizo. This preparation is traditional in the province of Ávila, although its popularity has spread throughout Spain. It is a recipe that can be prepared with different meat varieties. 

To make the recipe the most common is to use pardina lentils. Sometimes Cantimpalos chorizo, blood sausage or bacon are used. To achieve the best results, it is interesting to flavour with laurel.

Pote asturiano

It is not surprising that many of the typical winter recipes come from the north of Spain, as these are the areas with the lowest temperatures. This is the case of Asturias and its unmistakable pote asturiano, a recipe that makes anyone who tastes it fall in love. If you decide to start a Gastronomic Route through Asturias, this should be the first dish. 

Its name comes from the dish in which it was prepared, that is, a pote or pot arranged on the fire. The essence of the pote asturiano is the berzas (variety of cabbage), the white beans, the potatoes and the compango. The elaboration process takes between two and three hours. In the past, the pote asturiano was made with chestnuts and nowadays there are still villages in Asturias that prepare it in this way. It should not be confused with the Asturian fabada. 

Fabada asturiana

The Asturian fabada is one of the typical winter recipes in which its preparation is almost an art. It is believed that its consumption began in the 16th century, when fabes were planted in the province. However, written references to this dish do not appear until the 19th century. To prepare the fabada, the La Granja variety is used. It is a perfect bean for this dish as it is very buttery. Its cultivation occupies almost three thousand hectares in Asturias.

Patatas a la Riojana

When it gets very cold, one of the typical winter recipes that is most appreciated is the Rioja-style potatoes. It is a humble dish but full of flavour, whose origin is tied to the countryside and the harvest. As you can see at first sight the ingredients are chorizo, potatoes, choricero peppers and paprika. The taste is accentuated if it is left to rest from one day to the next. 

Arroz al horno

Although baked rice can be eaten all year round, it is an ideal winter dish. Cooked in the oven, it is prepared in a clay pot. It is a traditional dish from the Valencian Community, whose origin was based on the pretext of making use of the remains of the stew. Thus, its ingredients are chickpeas and different pork products such as blood sausage, chorizo, ribs…

Sopa de ajo or sopa castellana

Garlic soup or sopa castellana is a dish that is eaten all over Spain, although its origin is in Castile and León. It is a recipe born out of necessity, as it emerged in the post-war period. In this way, the leftover hard bread from the previous day was used. Therefore, it is a recipe that has become part of the Spanish recipe book. Garlic soup is also widely consumed during Lent and Holy Week. 

Lacón con grelos

From the Galician cuisine we cannot forget a dish like the lacón con grelos. It can be found in the bars and restaurants of this community all year round, but in the beginning it was a recipe that was consumed during Carnival, as it is the best time for the grelos. The lacón is the front leg of the pig, the protagonist of this recipe along with the grelos. It also contains chorizo, vegetables and potatoes. 

Carcamusas

Among the typical winter recipes, with infinite forms, we must highlight the stews. Castilian cuisine provides a very specific example, that of carcamusas, made mainly in Toledo. It has lean pork accompanied by seasonal vegetables, such as peas. There is nothing like a few slices of bread to dip in the sauce. 

Some sources place its origin in the Bar Ludeña in Toledo. According to popular culture, it originated here from a pun. The bar was usually attended by older men known as the carcas, as well as by young girls whom they considered to be muses ("musas"). As both audiences liked it, the dish was called carca-musas. 

Sidra

Asturian cider is a must in this community, made from apples. There are up to 500 types of this fruit in Asturias. Do not miss the opportunity to see how a real master tastes cider, to prove later on that it is not simple at all. To pour or escanciar cider means to serve it with an upright arm, falling from a striking height and breaking into the glass in the form of foam.

Throughout the Cantabrian Sea, along the A-8, the cider-making process begins in spring, when the apple tree flowers. Then the cider is transformed into the "llagar". Traditional natural cider, new expression natural cider and sparkling cider have a Protected Designation of Origin. It is used to make many recipes, such as the hake in Asturian cider.

Cachopo

One of the best known dishes in Asturian cuisine is cachopo, which should never be confused with a San Jacobo. It is a large dish consisting of two breaded veal fillets stuffed with cheese and ham. The prestige surrounding this recipe did not come until the middle of the 20th century, when some restaurants in Oviedo and Grado included it on their menus.  Today it has spread from Ribadesella and Llanes to Gijón and the West. From the original recipe for cachopo, other more original recipes have emerged, filled with cecina, mushrooms, cheese, peppers... The best thing is to go for a shot and see the restaurants where you can try the best cachopo. 

Pitu de Caleya

Chickens that feed on seeds, corn and herbs are called pitu de caleya. This diet develops specimens of up to six kilograms in weight, as well as darker and less fatty meat. In stews, the meat is very tender and delights young and old alike. 

Fabada

Fabada is another essential dish in Asturian cuisine. This winter dish is perfect to warm up, but you have to eat it at midday, because a good fabada is easily a unique dish. The best ones are made with quality products, taking great care of the raw material. The white beans are one of the main ingredients along with the compango, that is, the bacon, the blood sausage and the chorizo.

Perhaps it is a dish that is too hearty to be eaten in summer, so there are lighter alternatives such as fabes with clams for the summer season. These stand out in ports such as Cudillero or Luarca. You can also prepare them at home or even make their healthier version. 

Pastel de cabracho

Pastel de cabracho, called tiñosu in Asturias, is a kind of fish pâté that is served as a starter in cider bars and restaurants, especially at Christmas. The scorpionfish has a meat that is reminiscent of seafood. It is a characteristic rock fish that the chef Juan Mari Arzak presented in the 1970s in the Basque Country. It is perfect for spreading with croutons. 

Fritos de pixín

The monkfish in Asturias is known as pixín and is another of the strong points of Asturian cuisine. We can find it elaborated in different ways: fried, with cider, with rice, in soup... Fritos de pixín are the most common way of eating them. They are prepared in small portions and are battered and then passed through the frying pan. Although it is eaten all year round, during Lent and Holy Week the recipe takes on greater importance, as gastronomic events are held that revolve around the monkfish.

Chorizo a la sidra

When going to a bar in Asturias, it is common to ask for a tapa of chorizo in cider, served in an clay pot. As we can see, cider is used to prepare many Asturian recipes. To make it, Asturian chorizos are cooked in cider. Sometimes they are served with boiled potatoes. Its popularity has made it already seen in bars from Madrid to Barcelona.

Bollos preñaos

Bollos preñaos are pieces of bread filled with chorizo or bacon. They are usually associated with summer, when they are most consumed during outdoor festivities. This recipe can be found in other provinces and communities of Spain such as La Rioja, León, Cantabria or Galicia. It is usually accompanied by cider or wine. The bollo preñao is perfect to taste at mid-morning in an Asturian bakery, as they prepare them in almost all of them.

Tortos de maíz

It is impossible to get to know all the Asturian cuisine in a single trip, but we can try the best and most popular recipes. This is the case of tortos de maíz, a dough made with corn flour and then fried. They can have many ingredients on top, the most common being eggs and mince. 

Pote asturiano

Another of the most common dishes in Asturian cuisine in winter is the pote asturiano or cabbage stew. A traditional stew prepared in a pot called pote, where the name comes from. It was made during the slaughter season to withstand the colder months. Its main ingredients are fabes, cabbages, potatoes and the characteristic compango: chorizo and Asturian blood sausage, bacon, pig's ear…

Asturian Cheeses

If there is a star product in Asturian cuisine, it is cheese. With 42 varieties of cheese, Asturias is a paradise for cheese lovers. Four of them have a Protected Designation of Origin: Afuega'l Pitu, Cabrales, Gamonedo and Casín. 

Although the cabrales is more popular due to its strong taste and smell and its legion of followers, the others are not far behind either. Gamonedo cheese is made inside the Picos de Europa National Park, in towns such as Cangas de Onís or Covadonga. On the other hand, Afuega'l Pitu is a typical creamy cheese in areas such as Tineo. The main characteristic of Casín is that it is prepared only with exclusive milk from Casina cows. Los Beyos cheese has a Protected Geographical Indication. This way, the cheese is also present in many recipes, such as the escalopines al cabrales. 

Casadielles

Casadielles are one of the sweets that you can taste when you travel around Asturias. They are made in connection with different festivities, but they can be bought all year round in Asturian cake and confectionery shops. They are a kind of fried turnover made with flour dough filled with hazelnuts, nuts, aniseed and/or sugar. However, depending on the area of Asturias, the filling can be different. Finally, it acquires the form of a tube sealed at its ends with a fork. Sugar is sprinkled on top.

Carbayones

The name of carbayones is linked to the popularity of the Oviedo people, as this is where this rich sweet originated. These sweets are among the most popular in the region. The carbayones are made with eggs, almonds and sweet wine or cognac, and then bathed in syrup made with cinnamon, lemon juice and sugar. A real treat.

Frixuelos

Talking about carnival in Asturias is synonymous with frixuelos. They are made with a dough of milk, flour and eggs. They are also prepared in León. Nowadays it is common to serve them as a dessert in many restaurants all year round, with chocolate, cream, honey...

Moscovitas

Moscovitas are one of Oviedo's best known biscuits, created by the Rialto bakery. They have become a symbol of Asturian confectionery. They are very fine chocolate and almond pastries that you have to be very careful with... If you start you can't stop eating them. A great incentive for the pilgrims of the Primitive Way.

Arroz con leche

Arroz con leche is not an exclusive Asturian recipe. However, it was here that it became popular. In the old days, it was usual to burn rice in the charcoal kitchens of the houses, a sign of distinction of this dessert in Asturias. 

Museo del Queso de Cabrales

Cabrales Cheese Museum

Situated in a cave, the Cabrales Cheese Museum in Arenas de Cabrales, Asturias, is above all a curious visit. In the caves the cheese artisans mature this food because they need the humidity for its elaboration. A 45 minute journey through the past and present of this cheese so characteristic of Spanish cuisine. The history of Cabrales cheese in a visit in which you will also learn how the shepherds live in the Picos de Europa. Best comes at the end, when you can enjoy a tasting in this food museum. The views are breathtaking! And if you are a cheese lover in Ciudad Real you have a Manchego Cheese Museum that is begging for a visit.

*Photo: Fundación Cabrales website

Museu de la Xocolata

Chocolate Museum

This chocolate museum is located in the old town of Barcelona. A sweet as the protagonist of this list of food museums. In addition, in the museum you will be able to enjoy activities for children and also for adults. Baking workshops, guided tours, chocolate tasting... A visit in which you will discover the origin of chocolate and its nutritional properties, among other surprises. In the cafeteria you can enjoy all kinds of products with the most exquisite chocolate. In Astorga, León, you will also find a Chocolate Museum that is just as fantastic and complete. Shall we sweeten up with these food museums?

Museo del Plátano de Canarias

Canary Islands Banana Museum

On the island of La Palma, in the Canary Islands, you can enjoy this food museum where the banana is the protagonist. A museum in which you will learn about the origin and shipping of this fruit to different parts of the world and the tools used to grow it. You will also discover the different types that exist and the pests that could damage this potassium-filled food. During your visit to the museum you will see first hand a kitchen where banana liquor is prepared.

Museo de la Cultura del Olivo y el Aceite

Olive Culture and Oil Museum

Located in Úbeda, Jaén, this food museum will show you how the olive grove is cultivated and how to make good olive oil. You will be able to enjoy a visit through the different olive trees of the museum, to see how the olive oil was prepared in the past from the treading to the present time... You will even know its uses in cosmetics. In the exhibition you will also be able to enter the museum's cellar, a large building known as "La Catedral del Aceite" ("The Olive Oil Cathedral"). You will be able to sign up for tasting courses and oil workshops, among many other activities. They even offer a workshop in which you can make soap with olive oil!

Museo de la Trufa

Truffle Museum

This Eco-Museum of the Truffle is located in the region of Tierra Estella, Navarre. Known as "the black diamond of the kitchen", the truffle is a fungus of great culinary value. Here you can learn about the natural values and origins of the Metauten Truffle through an environment full of nature. The museum has interactive explanations and multimedia projections. Would you like more? One of the best activities offered by the museum is to participate in the truffle harvest. This is one of the food museums with a gourmet protagonist and you can accompany the harvesters and the trained dogs to find this delicious and buried delicacy on a visit with family or friends.

Museo del Anís

Anise Museum

This food museum is located in Rute, Córdoba. Located in a distillery from 1908, this Anise Museum consists of four rooms. With exhibitions on the origins of Rute's aniseed-flavoured spirits and how they have progressed to the present day, a visit to the museum is, at the very least, enjoyable. Jars for the maceration of liqueurs, photographs and old labels... Food museums for everyone!

Arzúa-Ulloa Cheese

The Arzúa-Ulloa Designation of Origin is perhaps one of the least known, but not in Galicia, where it is most popular. The geographical area in which it is produced under this category covers 24 municipalities located between the provinces of La Coruña, Lugo and Pontevedra. In fact, such is its popularity that two festivals a year are held around this rich product. One of them is the Festa do Queixo (Cheese Festival), held in the municipality of Arzúa since 1975. On the other hand, in the region of Ulloa there is an annual fair around the figure of Arzúa-Ulloa cheese where, as there are three town halls, each year a different town is chosen to celebrate it. 

Made exclusively from cow's milk, there are three different types within the D.O. One is the traditional Arzúa-Ulloa, a soft cheese with a ripening period of at least six days. Another is the Arzúa-Ulloa de Granxa, which has the particularity that it is made with raw or pasteurised milk from their own cows. As it ages, it acquires a very characteristic butter aroma. Finally, the Arzúa-Ulloa Curado, known in Galicia as "queixo do ano", as it used to be a cheese that was kept from one year to the next. 

Cebreiro Cheese

Made in the province of Lugo, Cebreiro cheese is another of those with a Designation of Origin. Its production covers 13 municipalities. In a mountain climate, its production has a monastic origin related to the municipality of O Cebreiro, an important town in the French Way to Santiago, as it is the gateway to Galicia. A particularity shared with the previous one, since Arzúa is another famous Jacobean town. When it was only a village, it was the first monks who lived there who made it.

Such was their fame that, during the reign of Charles III, two dozen cheeses from Cebreiro were sent to Portugal every year to be tasted by the Portuguese Royal House. It is a dairy product whose weight can vary from 300 grams to 2 kilos. It is a cheese that can be found both tender, when it has a more milky taste, and aged, when it has a spicier taste. 

Tetilla Cheese

However, one of the best known is Tetilla cheese, also protected by the D.O. label. It is known for being one of the cheeses most closely related to Galicia. Its shape is one of the most famous as far as these products are concerned because, as its name indicates, it is a cheese with a conical image. This particular aspect is the result of the funnels in which the milk is left to curdle. It is made mainly with pasteurised milk from Galician cows and the minimum ripening period is seven days. 

The pieces can weigh up to one kilogram, and their flavour is smooth and creamy. Due to its soft texture, it can also be eaten spread on toast. Its origin is curious and dates back to the 1st century A.D., when the Roman writer and soldier Pliny spoke about some very tasty cheeses from Gallaecia. He called them mamulas lactem, that is, milky breasts. According to other experts, Tetilla cheese originated in a nunnery in the 11th century. 

San Simón da Costa Cheese

San Simón da Costa cheese is a smoked cheese whose shape is similar to that of Tetilla cheese. Its production under the Designation of Origin belongs to the province of Lugo, in the region of Tierra Llana. Its use during the Middle Ages, when it was used as a means of payment of tithes and forums, is unique. Thus, the origin of this cheese is related to the villages of Castro that lived in the mountains of the Xistral and A Carba mountains. 

Of all the cheeses mentioned above, it is the one that requires the longest ripening period. For the larger sizes, a minimum of 45 days is required. After the maturation of the product, its elaboration is finished with the smoking; for which birch wood without bark is always used. Therefore, it is not surprising that it has a characteristic wood aroma. It is also very low in fat and has a mild flavour. Experts say that it goes well with young red wines, being perfect as an appetizer. 

Requeixo Cheese

Although Requeixo cheese does not have D.O., it is one of the most popular cheeses in Galicia. No wonder why. Little is known about its origin; but its simple production soon made it a favourite of some of the most humble Galician houses. Many of these families had cows among their livestock, so preparing the Requeixo was no problem. Afterwards, it was served with a piece of bread. Sometimes, it was used as a snack by pouring some honey on it. However, in the past, it was called leite callado (drinkable milk), leite mazado (buttermilk) or leite trallado (smagado milk). 

Nowadays it is usually served on its own or with sweet complements. So much so that it is the protagonist, along with honey, of a gastronomic festival held in Pontevedra, in the municipality of As Neves: the Feira do Requeixo e do Mel. In this town, the wild landscape has facilitated the development of this highly valued cottage cheese; for which only whole cow's milk is used. 

Casa Dani

Flash Flash Tortilla

Mesón O Pote

Taberna Bar Santos

Restaurante Juan José

Pez Tortilla

Juantxo Taberna

Bar Alhambra

People come to this establishment from all over the city, looking to try their tortillas which, as some catalogue, have the perfect juiciness and texture. They make five or six tortillas of different varieties. From the classic one with onions to others with zucchini, sobrassada, sausage, spinach or even with tender garlic. A must at the end of the A-3.

Cafetería Restaurante Europa

El Olivo tapas-bar

Reconquista 14

Bar Chillón

If you are passing through one of these cities, visiting many of these markets in Spain is well worth it just to enjoy the smells and colour of the local goods. The markets are great examples of the architecture of yesteryear, as they have lasted all this time. They are the living proof that great things are maintained. Take note of the best ones to take a walk through.

Mercado de La Paz, Madrid

Mercado de Abastos in Santiago de Compostela

The market has some restaurants such as Marisco Manía, the market bar, where you can cook whatever you have bought in the market at that very moment. It also has a machine that distributes fresh milk of the day. You can bring your bottle and refill it or buy it from the machine. A market with a lot of history but very current.

Mercado de La Ribera, Bilbao

Mercado Central in Zaragoza

La Boquería, Barcelona

Mercado Central in Valencia

Mercado Central in Cádiz

Txakoli Simón

The star specialty is, of course, chuletón . It is served sealed and filleted into a brasero, a special heater in order for the customer to give it the desired finishing. Their chuletón is of an excellent quality, juicy, without fat and clean. It’s one of the most famous restaurants, if not the most famous, both for locals and tourists. A top choice for tasting a unique flavored steak while in Vizcaya.

Casa Jauregi Asador

Casa Julián

The restaurant is considered the "Sixtine Chapel" of the steak by some food experts. They know how to cook a steak with an unforgettable flavor. It is always served with some delicious Lodosa peppers. The place first opened in 50s and the experience of the owners gives the food a special character and unique. If you want to try a unique chuleton de buey you have to order it.

Asador Matxete

Known as the Cantabrian Pearl, you have the opportunity to live this fascinating experience in San Sebastián, in Euskadi’s magnificent coast. You have two options: first a boat trip to the location of the cellar accompanied by winetasting and Basque pintxos*. Secondly, an exclusive visit in the city’s aquarium, also winetasting included, private visit and presentation of the project.Sheperd for a day

You can also take part in a soap workshop made of the remaining cheese butter. At the end you can taste Queso Idiazabal, a delicious cheese with a designation of origin. If you visit the caserío in November maybe you find newborn lambs and feed them with a bottle!

*Caserío: a traditional Basque farmhouse

A visit to Valle Salado

Pintxos workshop

Traditional bread

Guindilla peppers of Ibarra

Bar Néstor

Bodega Donostiarra

Bar Zabaleta

Juantxo Taberna

Bar Azkena