Take a Foodie Tour of the Lesser-Known Culinary Destinations of Spain

Lleida

Lleida is a city in the north of Spain that is known for its Roman ruins, its medieval architecture, and its proximity to the Pyrenees Mountains. It is also home to some excellent restaurants that serve traditional Catalan cuisine.

Some of the must-try dishes in Lleida include:

Cargolada is a traditional dish from Lleida that is made with snails. The snails are cooked in a garlic and tomato sauce, and they are typically served with bread.

Arros Negre is another traditional dish from Lleida that is made with black rice. The rice is cooked in a squid ink sauce, and it is usually served with seafood.

Coca de Recapte is a flatbread that is topped with vegetables and meats. The flatbread is typically made with a mixture of flour, water, and yeast, and it is topped with a variety of vegetables, such as tomatoes, onions, peppers, and garlic. It is also typically topped with meats, such as chorizo, bacon, and sausage.

Girona

Girona is a city in the north of Spain that is known for its medieval architecture, its Jewish quarter, and its proximity to the Costa Brava. It is also home to some excellent restaurants that serve traditional Catalan cuisine.

Some of the must-try dishes in Girona include:

Calçots are a type of spring onion that is typically grilled and dipped in a romesco sauce. The romesco sauce is a traditional Catalan sauce that is made with tomatoes, almonds, hazelnuts, bread, garlic, and olive oil.

Tártar de Foie Amb Poma Xiocolata is a foie gras tartare with apple and chocolate. The foie gras tartare is made with fresh foie gras that is chopped and mixed with a variety of ingredients, such as apple, chocolate, and spices.

Gató de Girona is a traditional Catalan cake made with almond paste, eggs, and sugar. It is a rich and dense cake that is typically served with coffee or tea. Gató de Girona is a popular dessert in the city, and it is often served at special occasions such as weddings and birthdays.

Huesca

Huesca is a city in the north of Spain that is known for its medieval architecture, its Pyrenees Mountains, and its proximity to the Aragonese Pyrenees National Park

Some of the must-try dishes in Huesca include:

Ajoarriero is a stew made from shredded salt cod, onions, garlic, egg yolk, red and green peppers, potatoes and parsley.

Cordero a la Brasa is lamb that is cooked over a grill. The lamb is typically cooked until it is tender and juicy, and it is typically served with a variety of vegetables, such as tomatoes, onions, and peppers.

Trufa Negra is black truffle found in the forests of Huesca. Black truffles are a type of mushroom that is prized for its rich flavour. They are typically used in a variety of dishes, such as pasta dishes, risotto dishes, and steak dishes.

Salamanca

Salamanca is a city in the north of Spain that is known for its university, its historic architecture, and its delicious gastronomy.

Some of the must-try dishes in Salamanca include:

Hornazo is a traditional dish from Salamanca that is made with pork. The pork is mixed with a variety of local ingredients, such as eggs, bread, and spices, and it is then baked in a pie crust.

Migas are a dish of fried bread crumbs that are typically mixed with a variety of ingredients, such as chorizo, onions, and peppers.

Lacón con Grelos is a dish of boiled pork shoulder that is typically served with cabbage.

Asturias

Asturias is a region in the north of Spain that is known for its beautiful mountains, its seafood, and its cider.

Asturias is home to some of the best hearty Spanish dishes that are perfect to warm you up on those chilly winters days in the north of Spain.

Fabada Asturiana is a stew of beans, chorizo, and pork. The beans are typically cooked in a broth made with fresh chorizo, pork, and smoked paprika.

Cordero a la Sidra is succulent baby lamb that is cooked in cider. The lamb is typically cooked until it is tender and juicy, and it is typically served with a variety of vegetables, such as tomatoes, onions, and peppers.

Queso Cabrales is a blue cheese from the region of Cabrales. It is a strong tasty cheese made with cow's milk that has been aged for several months. It has a strong, pungent flavour that is typically enjoyed by those who enjoy good blue cheese.

Galicia

Galicia is a region in the north of Spain that is known for its beautiful beaches, its seafood, and its rain.

Seafood and fresh fish is the order of the day in this beautiful part of Spain.

Some of the must-try dishes in Galicia include:

Pulpo á Feira is octopus cooked in a spicy sauce. The octopus is typically cooked until it is tender and juicy, and it is typically served with a variety of vegetables, such as tomatoes, onions, and peppers.

Bacalao al Pil-Pil is cod that is cooked in a garlic and olive oil sauce. The cod is typically cooked until it is tender and flaky, and it is typically served with a variety of vegetables, such as tomatoes, onions, and peppers.

Lacón con Grelos is a dish of boiled pork shoulder with cabbage. The pork shoulder is typically boiled

Logroño, La Rioja

Logroño is the capital of the La Rioja region in northern Spain. It is a lovely city with a vibrant past and present.

The Cathedral of Santa Mara de La Redonda and the Church of San Bartolomé are only two of the city's numerous historical landmarks. The city is also is renowned for its delectable cuisine and wine.

Some of the most well-known dishes served in this region include:

Callos a la Riojana, a typical stew from La Rioja, Spain. Tripe, chorizo, white beans, and other vegetables are used in its preparation. Typically, the tripe is cooked until soft in a broth that also contains chorizo, beans, and vegetables.

Chuletillas al Sarmiento is succulent lamb chops grilled and served on a bed of vine leaves. Salt and pepper are often used to season the lamb chops before they are cooked over a hot fire. A tasty and soft meal called chuletillas al Sarmato is ideal for a summertime BBQ.

Pintxos ( Tapas ) are small plates of food common in the area's pubs and eateries. Pintxos can be made with cheese, pork, fish, tortilla, anchovies, olives, peppers, and other scrumptious ingredients. They are often served with a toothpick and are meant to be shared. Pintxos are an excellent way to enjoy Spanish tapas culture and sample a variety of foods.

Cudillero, Asturias

Asturias is home to the charming fishing town of Cudillero. The area is renowned for its brightly painted homes, which are carved into the cliffs above the sea. Cudillero is also a popular destination for seafood lovers looking to enjoy spider crab, goose barnacles, clams and octopus.

Some of the most popular dishes in Cudillero include fabada asturiana (bean stew), caldereta de pescado (fish stew), and cachopo (a dish made with breaded and fried beef fillets).

Fabada Asturiana is a traditional Asturian stew made with white beans, chorizo, and other meats. Typically, the beans are soaked the night before and cooked with all the ingredients in a vegetable broth.

Caldereta de Pescado is made from a variety of seafood, including white fish, shellfish, and vegetables such as tomatoes, onions, and peppers. To create a delightfully fragrant.

Cachopo is made from juicy beef fillets that have been breaded and fried They are filled with ingredients such as cheese and cured ham before before being breaded and shallow fried.

Huelva, Andalucia

Huelva is known for its beautiful beaches, its rich history, and its delicious food.

Some of the most popular dishes in Huelva include pulpo a la feira (grilled octopus), atún encebollado (tuna in a sauce of onions, tomatoes, and olives), and migas (a dish made with bread crumbs, chorizo, and eggs).

Pulpo a la Gallega is a traditional Galician dish made with grilled octopus. The octopus is typically cooked over a wood fire and then sliced into rings. It is then served with a spicy sauce made with paprika, olive oil, and vinegar.

Atún Encebollado is a traditional Spanish dish made with tuna in a sauce of onions, tomatoes, and olives. The tuna is typically cooked in a broth with the onions, tomatoes, and olives until it is tender. Atún encebollado is a light dish that is perfect for a summer day.

Migas are a traditional Spanish dish made with bread crumbs, chorizo, and eggs. The bread crumbs are typically fried in olive oil, and then they are mixed with the chorizo and eggs.

Tarragona, Catalonia

Tarragona is an interesting destination, known for its Roman ruins, its beaches, and its delicious food.

Some of the must-try dishes in Tarragona include:

Fideuà is a type of paella made with noodles instead of rice. It is typically made with seafood, but it can also be made with meat or vegetables. Fideuà is a popular dish in Tarragona, and it is often served as a main course or as a tapa.

Arròs a Banda is a rice dish that is cooked in a broth with seafood. Arros a banda is typically made with a variety of seafood, including clams, mussels, shrimp, and fish. The rice is cooked in a broth with the seafood until it is tender.

Coca de Recapte is a flatbread topped with tomatoes, onions, and peppers. Typically, a dough consisting of wheat, water, yeast, and salt is used to make coca de recapte. After that, the dough is flattened out and covered with peppers, onions, and tomatoes. Following that, the coca is roasted in the oven until it turns golden brown.

Soria, Castile and León

Soria is known for its Roman ruins, its medieval architecture, and its delicious food.

Some of the must-try dishes in Soria include:

Cordero Lechal Asado is a roasted lamb that is typically cooked in a wood-fired oven. The lamb is typically young and tender, and it is roasted until it is golden brown and cooked through.

Migas de Pastor is a dish made with bread crumbs, chorizo, and eggs. Typically, the breadcrumbs are cooked in olive oil before being combined with the chorizo and eggs. Migas de pastor may be a robust and full dish and are often served for breakfast or lunch.

Borrajas con Patatas is a stew made with borage/starflower leaves, potatoes, and garlic. The leaves are typically cooked in a broth with potatoes, garlic, and other vegetables until they are tender. Borrajas is ideal to eat on a cold winter day.