What are the most typical dishes from each Autonomous Community?

From north to south, and from east to west. Wherever you go, if there’s something that we—and the rest of the tourists who visit Spain—are passionate about, it’s our rich, varied, and incredible gastronomy. In fact, we can proudly say that ours is one of the most popular and, at the same time, most envied cuisines in the world. It’s no surprise, since every Autonomous Community has a different dish to try. Is there anything better than culinary tourism?

Since we already know your answer, here at the Arcos recipes section we travel around the country to surprise you with the typical dishes of each Autonomous Community. So, the next time you visit any of these regions, you’ll know exactly what to taste first. Enjoy this culinary journey through 17 communities, with 17 typical dishes from each!

01 Andalusia: delicious Cordoban salmorejo

With all due respect to gazpacho lovers, we have to say that one of this region’s greatest delicacies is salmorejo. It’s a bit thicker than gazpacho and has a very silky texture that blends on the palate. This cold cream is made from natural local ingredients such as tomato, bread, garlic, and olive oil. Ideal for coping with the high temperatures of the south. It’s usually served with small pieces of cured ham and chopped hard-boiled egg.

02 Aragon: the tasty Ternasco de Aragón

In case you haven’t heard of it, ternasco is young lamb that is slowly roasted until it’s crispy on the outside and juicy on the inside. Can you picture it? We can, and our mouths are already watering. It’s one of the great emblems of Aragonese cuisine—so much so that it even has its own protected designation.

03 Asturias: the legendary Asturian fabada

Although it was hard to choose just one dish, without a doubt, fabada wins by a landslide. This stew of beans accompanied by sausages (chorizo, blood sausage, and pork shoulder) is one of the heartiest and most well-known dishes in the north. Ideal for warming up during the cold days of the year.

04 Balearic Islands: the fluffy ensaimada

Yes, we know many of you were expecting us to talk about sobrasada, but this is the perfect moment to move away from savory dishes and offer a sweet option for those with a sweet tooth. And what better than to surprise you with a Mallorcan ensaimada, with its soft dough and dusting of powdered sugar. Besides the classic and traditional version, there are new options filled with pumpkin jam, cream, or even sobrasada. You have to try them!

05 Canary Islands: their incredible “papas arrugadas” with mojo

Simple, very easy to prepare, and finger-licking good. The “papas arrugadas,” boiled with salt, are served with that red or green mojo sauce we all love. An essential Canarian dish that you can try at any reputable guachinche across the islands.

06 Cantabria: the classic cocido montañés

A typical winter comfort dish from Cantabria that combines the best of white beans with vegetables such as cabbage, and classic sausages: chorizo, blood sausage, and bacon. Very hearty and flavorful, like few other dishes in the north.

07 Castilla-La Mancha: finger-licking pisto manchego

We could say it’s the famous French ratatouille, but in a much improved version. An explosive mix for your palate of tomato, zucchini, peppers, and onion slowly cooked together. To make it even tastier, it’s served with a fried egg or some type of sausage.

08 Castile and León: the famous roast lechazo

Cooked in a wood-fired oven, lechazo (also known as suckling lamb) is one of the most spectacular dishes you can enjoy in areas like Burgos or Valladolid.

09 Catalonia: the delicacy escudella i carn d’olla

Haven’t tried it yet? This traditional stew with “pelota” (a kind of large meatball) is made with meat, chickpeas, vegetables, and pasta. It’s very typical during the Christmas season, although you can also enjoy it at other times of the year.