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This is a list of dishes found in Spanish cuisine

Spanish cuisine

Spanish cuisine consists of a variety of dishes, which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep maritime roots...

. Entries in beige color indicate types of generic foods.

Starters

Name	Region	Type	Description
Canarian wrinkly potatoes Canarian wrinkly potatoes Canarian wrinkly potatoes is a traditional baked potato dish eaten in Canary Islands. They are usually served with a pepper sauce, called Mojo, or as an accompaniment to meat dishes.... Papas arrugadas	Canary Islands Canary Islands The Canary Islands , also known as the Canaries , is a Spanish archipelago located just off the northwest coast of mainland Africa, 100 km west of the border between Morocco and the Western Sahara. The Canaries are a Spanish autonomous community and an outermost region of the European Union...		a representative Canarian dish of boiled and salted small potatoes usually served with a pepper sauce, mojo Mojo (sauce) Mojo is the name, or abbreviated name, of several types of sauces, varying in spiciness, that originated in the Canary Islands. It is predominantly either a red , green or orange sauce.... , or as an accompaniment to meat dishes.
Coca (pastry) Coca (pastry) The coca is a pastry typically made and consumed in Catalonia, eastern parts of Aragon, most of Valencia, the Balearic Islands, Andorra and in French Catalonia....	Catalonia Catalan cuisine Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"... , eastern parts of Aragon Aragon Aragon is a modern autonomous community in Spain, coextensive with the medieval Kingdom of Aragon. Located in northeastern Spain, the Aragonese autonomous community comprises three provinces : Huesca, Zaragoza, and Teruel. Its capital is Zaragoza... , most of Valencia Valencian Community The Valencian Community is an autonomous community of Spain located in central and south-eastern Iberian Peninsula. Its capital and largest city is Valencia... , the Balearic Islands Balearic Islands The Balearic Islands are an archipelago of Spain in the western Mediterranean Sea, near the eastern coast of the Iberian Peninsula.The four largest islands are: Majorca, Minorca, Ibiza and Formentera. The archipelago forms an autonomous community and a province of Spain with Palma as the capital... , Andorra and in French Catalonia		a savory or sweet pastry with toppings. Savory coca could be considered a twin sister to the Italian pizza
Escalivada Escalivada Escalivada is a typical preparation of Catalan cuisine that consists of several types of grilled vegetables, such as eggplants , sweet red peppers , red tomatoes , and sweet onions...	Catalonia Catalan cuisine Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...	Salad Salad Salad is any of a wide variety of dishes, including vegetable salads; salads of pasta, legumes, eggs, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They may include a mixture of cold and hot, often including raw vegetables or fruits.Green salads include leaf...	a Catalan salad that consists of several types of grilled vegetables, such as eggplants, sweet red peppers, red tomatoes, and sweet onions. Once well cooked on the grill, those vegetables are peeled and sliced in strips, the seeds removed, and seasoned with olive oil and salt, and sometimes with garlic as well.
Migas Migas Migas is the name used for a dish in Spanish and Portuguese cuisine and a significantly different dish in Tex-Mex cuisine.-Spanish migas:...	Andalusia Andalusian cuisine Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterized by gazpacho, fried fish , the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly... , Castilla-La Mancha and Extremadura Extremadura Extremadura is an autonomous community of western Spain whose capital city is Mérida. Its component provinces are Cáceres and Badajoz. It is bordered by Portugal to the west...	Entrée	It includes day-old bread soaked in water slowly fried with olive oil; often served with pan-fried pork ribs, green peppers, grapes, fried garlics, spicy sausage or sardines.
Pa amb tomàquet Pa amb tomaquet Pa amb tomàquet or pa amb oli is a simple and typical recipe in Catalonia, Majorca, the Land of Valencia and in some other places that were at some point under the domain of the Crown of Aragon, such as Italy and Malta.Pa amb tomàquet or pa amb oli consists of bread — optionally toasted — with...	Catalonia Catalan cuisine Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...		bread with tomato
Patatas bravas Patatas bravas Patatas bravas is a dish native to the cuisine of Spain, often served as a tapa in bars. It typically consists of white potatoes that have been cut into about 2 centimeter irregular shapes and then fried in oil and served warm with a spicy tomato sauce... papas bravas	widely expanded throughout Spain		a fried potato dish served warm with a spicy tomato sauce. It is traditionally accompanied by a glass of beer or any kind of wine.
Pincho Pincho A pincho or pintxo is the name of certain snacks typically eaten in bars, traditional in northern Spain and especially popular in the Basque country. They are usually eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing... pintxo	Basque Country and Navarre Basque cuisine Basque cuisine, the cuisine of the Basque people, includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos , Idiazabal sheep's cheese, txakoli sparkling wine, and Basque cider.A basquaise is a type of dish prepared in the...	appetizer	a small slice of bread upon which an ingredient or mixture of ingredients is put and held there using a stick. The common ingredients are fish such as hake, cod, anchovy, and baby eels; tortilla de patatas; stuffed peppers; and croquettes.
Pulpo á feira polbo estilo feira, pulpo á galega	Galicia Galician cuisine Galician cuisine refers to the typical dishes and ingredients found in the cuisine of the autonomous community of Galicia, Spain. These include shellfish, empanadas, polbo á feira , the cheese queixo de tetilla, the ribeiro and albariño wines and orujo liquor.The potato is a staple food in the...		boiled octopus sprinkled with coarse salt and paprika (pemento picante) and drizzled with olive oil.It is served along with boiled potatoes and bread.
Tapas Tapas Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold or warm ....	Andalusia Andalusian cuisine Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterized by gazpacho, fried fish , the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly...	appetizer	a wide variety of appetizers
Tortilla de patatas Tortilla de patatas The Spanish omelette or Spanish tortilla, also called simply tortilla in English when there is no confusion with the Mexican maize tortilla, is a typically Spanish dish consisting of a thick egg omelette made with potatoes and fried in olive oil.... Spanish omelette			egg omelette with fried potatoes. Frequently it also includes onion and garlic, depending on region or taste.
Tumbet Tumbet Tombet is a traditional vegetable dish from Majorca. It is available at almost every local restaurant on the island.Tombet combines layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil...	Catalonia Catalan cuisine Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...	vegetable dish	a traditional vegetable dish from Mallorca. Tombet combines layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil.
Zarangollo Zarangollo Zarangollo is a common dish in the Murcian countryside in Spain. It is frequently served in tapas bars in the area.The dish is a scrambled eggs with zucchini, onion, and occasionally potatoes. All ingredients are sliced very finely, fried in olive oil, and then mixed with the beaten eggs...	Murcian countryside	appetizer	scrambled eggs with zucchini, onion, and occasionally potatoes. frequently served in tapas bars in the area.

Main dishes

Name	Region	Type	Description
Arroz a la cubana Arroz a la cubana Arroz a la cubana or arroz cubano, which means Cuban-style rice, is a Spanish dish consisting of rice, a fried egg and tomato sauce.The dish is also popular in the Philippines and Peru....		rice dish	a dish consisting of rice, a fried egg and tomato sauce.
Arròs negre Arroz negro, paella negra	Valencian Community Valencian cuisine thumb\|250px\|[[Coca \|Coques de Mullador]], or ratatouille cocas.Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. Its basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, such as paella, and its citrus fruits...	rice dish	a cuttlefish (or squid) and rice dish very similar to seafood paella. It is made with cephalopod ink, cuttlefish or squid, rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth.
Chicharrón (Pork Scratchings)	Andalusia Andalusian cuisine Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterized by gazpacho, fried fish , the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly...	Pork dish	a dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef.
Chireta Chireta Chireta is an Aragonese type of haggis. It is a flavorful rustic dish typical to the counties of Ribagorza, Sobrarbe and Somontano de Barbastro, high up in the Spanish Pyrenees... gireta, or girella	Aragon Aragonese cuisine Aragonese cuisine refers to the typical dishes and ingredients of cuisine in the Aragon region of Spain. These include roast lamb ; ham from Teruel; olive oil from Empeltre and Arbequina; a local taste for unusual vegetables as borages and sweet varieties of onion as well as wines from Cariñena,...	Pudding	an Aragonese type of haggis.
Cuchifritos Cuchifritos Cuchifritos refers to various fried foods prepared principally of pork, in Puerto Rican cuisine. They include a variety of dishes including but not limited to morcilla , papas rellenas , chicharron , and various other parts of the pig prepared in different ways... "cochifritos"*	Castilla-La Mancha, Castilla y León and Extremadura Extremadura Extremadura is an autonomous community of western Spain whose capital city is Mérida. Its component provinces are Cáceres and Badajoz. It is bordered by Portugal to the west...	meat dish	a fried lamb or goat meat along with olive oil, garlic, vinegar, basil, rosemary, bay leaves, and spearmint.
Escabeche Escabeche Escabeche is a typical Mediterranean cuisine which refers to both a dish of poached or fried fish that is marinated in an acidic mixture before serving, and to the marinade itself...			referring to both a dish of poached or fried fish , and not only fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself.
Fideuà Fideuà Fideuà or Fideuada is a dish typical of the Valencian Community, in Spain. It originated in the 1960s in the city of Gandia when thin noodles like vermicelli were used instead of rice in the popular dish paella.... Fideuada	Valencian Community Valencian cuisine thumb\|250px\|[[Coca \|Coques de Mullador]], or ratatouille cocas.Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. Its basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, such as paella, and its citrus fruits...	noodle dish	a noodle dish with a similar recipe to paella, usually made with seafood and fish, and optionally served with allioli sauce (garlic and olive oil sauce).
Gachas Gachas Gachas is an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic and salt.- Origin :Gachas are based on a very ancient Iberian flour-based staple food preparation....	Andalusia Andalusian cuisine Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterized by gazpacho, fried fish , the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly...		an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic and salt.
Gazpacho manchego	Manchego cuisine	staple dish	pieces of torta de Gazpacho Torta de Gazpacho Torta de Gazpacho is a type of torta, or flat bread, used to prepare a dish called Gazpacho or Gazpachos in La Mancha and Southeast Spain, including Murcia and parts of the Valencian Community.... , also known as torta cenceña, a type of flat bread, mixed with a quail, pigeon, hare or rabbit stew.
Merienda Merienda Merienda is a light meal in Southern Europe , Latin America, and the Philippines. Usually taken in the afternoon or for brunch, it fills in the meal gap between lunch at noon and dinner, or between breakfast and lunch...			a midday meal had in Spain around 6:00 p.m. to fill in the meal gap between lunch and dinner. It is a simple meal that often consists of a piece of bread and cheese, cold meat, chocolate, etc.
Paella Paella Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish...		rice dish	a saffron rice dish combined with white fish, shrimps, squids and clams. Rice can be mixed with fish and meat (Mixed paella) or vegetables (Vegetarian paella). The name "paella" comes from the name of the special pan used for the cooking.
Pescaito frito	Andalusia Andalusian cuisine Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterized by gazpacho, fried fish , the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly...	seafood	fried fish
Pinchitos Pinchitos Pinchitos or Pinchos Morunos is a North African influenced dish typical of the Spanish autonomous community of Andalusia...	Andalusia Andalusian cuisine Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterized by gazpacho, fried fish , the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly...	meat dish	a Moroccan influenced dish consisted of small cubes of meat threaded onto a skewer (pincho) which are traditionally cooked over charcoal braziers.
Pringá Pringá Pringá is a Spanish dish popular in rural Andalusia. It consists of roast beef or pork, cured sausages such as chorizo and morcilla, and beef or pork fat slow cooked for many hours until the meat falls apart easily. Pieces of crusty bread are used to pull away a little meat, sausage, and fat. It...	Andalusia Andalusian cuisine Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterized by gazpacho, fried fish , the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly...	meat dish	It consists of roast beef or pork, cured sausages such as chorizo and morcilla, and beef or pork fat that is slow cooked for many hours until the meat falls apart easily.
Ropa vieja Ropa vieja Ropa vieja, which is Spanish for "Old Clothes," is a popular dish of the Canary Islands, Cadiz, Greater Miami and the Caribbean, especially Cuba, Panama, Puerto Rico, and the Dominican Republic...	Canary Islands Canary Islands The Canary Islands , also known as the Canaries , is a Spanish archipelago located just off the northwest coast of mainland Africa, 100 km west of the border between Morocco and the Western Sahara. The Canaries are a Spanish autonomous community and an outermost region of the European Union...	meat dish	shredded flank steak in a tomato sauce base

Breads and pastries

Name	Region	Type	Description
Empanada Empanada An empanada is a stuffed bread or pastry baked or fried in many countries in Latin America, Southern Europe and parts of Southeast Asia. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing...	Galicia Galician cuisine Galician cuisine refers to the typical dishes and ingredients found in the cuisine of the autonomous community of Galicia, Spain. These include shellfish, empanadas, polbo á feira , the cheese queixo de tetilla, the ribeiro and albariño wines and orujo liquor.The potato is a staple food in the...	bread or pastry	a savory or sweet stuffed bread or pastry.
Ensaïmada Ensaimada The Ensaïmada is a pastry product from Majorca, Spain. It is a common cuisine eaten in most former Spanish territories in Latin America and the Philippines, which has been continuously made and eaten for a very long time. The first written references to the Majorcan ensaïmada date back to the 17th... Majorcan ensaïmada	Majorca	pastry	a pastry
Hornazo Hornazo Hornazo is a Spanish meat pie eaten in the provinces of Salamanca and Ávila. It is made with flour and yeast and stuffed with pork loin, spicy chorizo sausage and hard-boiled eggs....	Castile and León	pie or bread	a meat pie or bread made with flour and yeast and stuffed with pork loin, spicy chorizo sausage and hard-boiled eggs. In Salamanca, it is traditionally eaten in the field during the "Monday of the Waters" (Lunes de Aguas) festival.
Mollete Mollete A mollete is a typical food of Mexico and a kind of bread in Spain.-In Spain:A mollete is a kind of bread roll from the Andalusian region, in southern Spain. It is a soft round white bread, usually served lightly toasted with olive oil and raw garlic or spread with lard in an Andalusian breakfast...	Andalusia Andalusian cuisine Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterized by gazpacho, fried fish , the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly...	bread	a kind of bread
Polvorón Polvorón A polvorón is a type of heavy, soft and very crumbly Spanish shortbread made of flour, sugar, milk, and nuts. They are produced mostly in Andalusia, where there are about 70 factories in that are part of a syndicate that produces polvorones and mantecados...	Andalusia Andalusian cuisine Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterized by gazpacho, fried fish , the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly...	bread	a type of Andalusian shortbread Shortbread Shortbread is a type of unleavened biscuit which is traditionally made from one part white sugar, two parts butter, and three parts oatmeal flour. The use of plain white flour is common today, and other ingredients like ground rice or cornflour are sometimes added to alter the texture... of Levantine origin that is made of flour, sugar, pig fat, almonds and cinnamon.
Talau Talau A talau is a Basque fried bread from the Pyrenees. It is made with regular wheat flour, water,oil or fat, salt and yeast. It is fried quickly in moderate heated oil. They are traditionally served with a fried egg. They are included in the American cookbok French Farmhouse Cooking, by Susan Herrman...	Basque Basque cuisine Basque cuisine, the cuisine of the Basque people, includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos , Idiazabal sheep's cheese, txakoli sparkling wine, and Basque cider.A basquaise is a type of dish prepared in the...	bread	a Basque fried bread from the Pyrenees. It is made with regular wheat flour, water,oil or fat, salt and yeast. They are traditionally served with a fried egg.

Soups and stews

Name	Region	Type	Description
Ajoblanco Ajoblanco Ajoblanco is a popular Spanish cold soup typical from Granada and Málaga . It is also a common dish in Extremadura . This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon...	Granada and Málaga (Andalusia Andalusian cuisine Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterized by gazpacho, fried fish , the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly... )	cold soup	a cold soup made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon.
Cocido Cocidos		stew	a stew made with different meats and vegetables, numerous regional variations exist
Cocido madrileño Cocido madrileño Cocido madrileño is a traditional chickpea-based stew from Madrid, Spain. A substantial dish prepared with meat and vegetables, it is most popular during the winter but is served throughout the year in some restaurants.-History:...	Madrid Madrid Madrid is the capital and largest city of Spain. The population of the city is roughly 3.3 million and the entire population of the Madrid metropolitan area is calculated to be 6.271 million. It is the third largest city in the European Union, after London and Berlin, and its metropolitan...	stew	a traditional chickpea-based stew from Madrid, Spain made with vegetables, potatoes and meat
Escudella Escudella Escudella is a Catalan stew.It is characterized by the use of sausages called botifarra or pieces of meat spiced with peppers.Additionally, beans, potatoes, and cabbage, as as other types of meat, can be used....	Catalonia Catalan cuisine Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...	stew	a Catalan stew made with sausages called botifarra or a pieces of meat spiced with peppers, cinnamon
Caparrones Caparrones Caparrones is a Spanish stew made of caparrón, a variety of red kidney bean, and a spicy sausage chorizo, both of which are local specialties of the Spanish La Rioja region. The shape of caparrón bean is shorter and rounder than common red kidney beans...		stew	a bean and sausage stew
Fabada Asturiana Fabada Asturiana Fabada Asturiana, often simply known as Fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide...	Asturias Asturian cuisine Asturian cuisine refers to the typical dishes and ingredients found in the cuisine of the Asturias region of Spain.Asturias is especially known for its seafood, such as fresh squid, crab, shrimp and sea bass...	stew	a rich bean stew
Gazpacho Gazpacho Gazpacho is a cold Spanish/Portuguese tomato-based raw vegetable soup, originating in the southern region of Andalucía. Gazpacho is widely consumed throughout Spain, neighboring Portugal and parts of Latin America...	Andalusia Andalusian cuisine Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterized by gazpacho, fried fish , the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly...	cold soup	a cold soup
Marmitako Marmitako Tuna pot, marmitako in Basque Country and marmita, marmite or sorropotún in Cantabria is a fish stew that was eaten on tuna fishing boats in the Cantabrian Sea. Today it is a beautiful and simple dish with potatoes, onions, pimientos, and tomatoes.The original French word marmite is a metal pot... Marmita or Sorropotún	Basque Basque cuisine Basque cuisine, the cuisine of the Basque people, includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos , Idiazabal sheep's cheese, txakoli sparkling wine, and Basque cider.A basquaise is a type of dish prepared in the... and Cantabria Cantabrian cuisine Cantabria has a variety of foodstuffs, including freshwater and sea fish and seafood, fruit and vegetables, and beef.-Fish and seafood:Seafood is widely used, from the entire coast and the Bay of Santander in particular, including clams, mussels, murgas, cockles, crabs, barnacles, crayfish, snails,...	stew	a dish with potatoes, onions, pimientos, and tomatoes.
Olla podrida Olla podrida Olla podrida is a Spanish stew made from pork and beans and an inconsistent, wide variety of other meats and vegetables, often including chickpeas, depending on the recipe used. The meal is traditionally prepared in a clay pot over several hours...		stew	a Spanish stew made from pork and beans and other meats and vegetables
Ollada Ollada Ollada is a traditional dish around the world. Is based in boiling vegetables and meat in a casserole-Ingredients:The ingredients can vary, but are based in vegetables , legumes and embotit or butchery....	Catalonia Catalan cuisine Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...	stew	boiling vegetables and meat in a casserole
Pipérade Pipérade Piperade or Piperrada , from piper is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper. The colours coincidentally reflect the colours of the Basque flag . It may be served as a main or a side dish...	Basque Basque cuisine Basque cuisine, the cuisine of the Basque people, includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos , Idiazabal sheep's cheese, txakoli sparkling wine, and Basque cider.A basquaise is a type of dish prepared in the...	a main or a side dish	a Basque dish typically prepared with onion, green peppers, and tomatoes sautéd in olive oil and flavoured with Espelette pepper.
Pisto Pisto Pisto is the name of a Spanish dish typical from the Region of Murcia. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It is similar to ratatouille and is usually served warm to accompany a dish or with a fried egg and bread... Pisto manchego	Castilla-La Mancha		a dish made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It is similar to ratatouille and is usually served warm to accompany a dish or with a fried egg and bread. It is also used as the filling for empanadillas and empanadas.
Salmorejo Salmorejo Salmorejo is a cream consisting of tomato and bread, originating in Cordova in the south of Spain. It is made from tomatoes, bread, oil, garlic and vinegar. Normally, the tomatoes are skinned and then puréed with the other ingredients...	Andalusia Andalusian cuisine Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterized by gazpacho, fried fish , the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly...	cold soup a marinade	a) a thick cold soup based on tomato and bread, originating in Córdoba (Andalusia Andalusian cuisine Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterized by gazpacho, fried fish , the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly... ). It is garnished with diced Spanish Serrano ham and diced hard-boiled eggs.

Condiments and sauces

Name	Region	Type	Description
Almogrote Almogrote Almogrote is a soft paste made from hard cheese, peppers, olive oil, garlic, and other ingredients, which is typically eaten spread on toast. It is native to La Gomera in the Canary Islands.-References:*...	Canary Islands Canary Islands The Canary Islands , also known as the Canaries , is a Spanish archipelago located just off the northwest coast of mainland Africa, 100 km west of the border between Morocco and the Western Sahara. The Canaries are a Spanish autonomous community and an outermost region of the European Union...	paste	a soft paste made from hard cheese, peppers, olive oil, garlic, and other ingredients, which is typically eaten spread on toast.
Mojo (sauce) Mojo (sauce) Mojo is the name, or abbreviated name, of several types of sauces, varying in spiciness, that originated in the Canary Islands. It is predominantly either a red , green or orange sauce....	Canary Islands Canary Islands The Canary Islands , also known as the Canaries , is a Spanish archipelago located just off the northwest coast of mainland Africa, 100 km west of the border between Morocco and the Western Sahara. The Canaries are a Spanish autonomous community and an outermost region of the European Union...	sauce	several types of hot sauce Hot sauce Hot sauce, chili sauce or pepper sauce refers to any spicy sauce made from chili peppers and other ingredients.-Ingredients:There are many recipes for hot sauces - the common ingredient being any kind of peppers. A group of chemicals called capsaicinoids are responsible for the heat in chili peppers... that originated in the Canary Islands Canary Islands The Canary Islands , also known as the Canaries , is a Spanish archipelago located just off the northwest coast of mainland Africa, 100 km west of the border between Morocco and the Western Sahara. The Canaries are a Spanish autonomous community and an outermost region of the European Union... .
Nocilla Nocilla Nocilla is a hazelnut and chocolate spread similar to Nutella. It was first launched in the late 60's and is only available in Spain, where it outsells Nutella by a large margin. It has become a symbol for happy childhood memories in Spanish pop culture....		spread	a hazelnut and chocolate spread similar to Nutella.
Palm syrup Palm syrup Miel de palma is an edible sweet syrup produced from the sap of a number of palms. It is produced in the Canary Islands and coastal regions of South America.-Species:...	Canary Islands Canary Islands The Canary Islands , also known as the Canaries , is a Spanish archipelago located just off the northwest coast of mainland Africa, 100 km west of the border between Morocco and the Western Sahara. The Canaries are a Spanish autonomous community and an outermost region of the European Union...
Paprika Paprika Paprika is a spice made from the grinding of dried fruits of Capsicum annuum . In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot...		spice	a spice made from the grinding of many dried sweet red or green bell peppers
Piquillo pepper Piquillo pepper The piquillo pepper is a variety of chili traditionally grown in Northern Spain over the town of Lodosa. Its name is derived from the Spanish for "little beak".- Preparation :...	Navarre Navarre Navarre , officially the Chartered Community of Navarre is an autonomous community in northern Spain, bordering the Basque Country, La Rioja, and Aragon in Spain and Aquitaine in France...	chili	a variety of chili traditionally grown in Navarre, over the town of Lodosa.
Romesco Romesco Romesco is a sauce originating in Tarragona that is typically made from almonds, pine nuts, and/or hazelnuts, roasted garlic, olive oil and nyora peppers, a smaller, sweet, dried variety of red bell pepper. Other common ingredients include roasted tomatoes, red wine vinegar and onion...	Catalonia Catalan cuisine Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...	sauce	a sauce made from almonds and/or hazelnuts, roasted garlic, olive oil and nyores - small, dried red peppers.
Sherry vinegar Sherry Vinegar Sherry vinegar is a gourmet wine vinegar made from Sherry. It is produced in the Spanish province of Cádiz and inside the triangular area between the city of Jerez de la Frontera and towns of Sanlúcar de Barrameda and El Puerto de Santa María, known as the "sherry triangle".To be called vinagre de...	Andalusia Andalusian cuisine Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterized by gazpacho, fried fish , the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly...	vinegar	a gourmet wine vinegar made from Sherry.
Sofrito Sofrito Sofrito is a combination of aromatic ingredients which have been cut in very small pieces, and slowly sauteed or braised in cooking oil for 15-30 minutes....		sauce	a well cooked and fragrant sauce consisted of garlic, onions, and tomatoes cooked in olive oil and is used as the base for many dishes.
Tomate Frito		sauce	a pureed tomato sauce with a hint of onion and garlic, that can be used as a base ingredient or enjoyed simply for its own flavour.
Xató Xató Xató is a typical Catalan dish. Xató is a sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and the nyora pepper...	Catalonia Catalan cuisine Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...	sauce	a sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and the nyora pepper. Xató is often served with an endive salad prepared with anchovy, tuna and baccala.

Desserts

Name	Region	Type	Description
Alfajor Alfajor An alfajor or alajú is a traditional Arabic confection found in some regions of Spain and then made with variations in countries of Latin America including Argentina, Chile, Uruguay, Peru, and Mexico, after being taken there by the colonists. The archetypal alfajor entered Iberia during the period...	Andalusia Andalusian cuisine Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterized by gazpacho, fried fish , the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly...	dessert	a Christmas pastry
Churro Churro A churro, sometimes referred to as a Spanish doughnut, is a fried-dough pastry-based snack that has disputed origins. Churros are also popular in Latin America, France, Portugal, Morocco, the United States, Australia, and Spanish-speaking Caribbean islands. There are two types of churros in Spain....		snack	fried-dough pastry-based snacks, sometimes made from potato dough
Flan Flan Crème caramel , flan , or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top... Crème caramel, or caramel custard		pudding	a rich custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top.
Crème brûlée Crème brûlée Crème brûlée , also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel... burnt cream, crema catalana, or Trinity cream	Catalonia Catalan cuisine Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...	dessert	a dessert consisting of a rich custard base topped with a layer of hard caramel, created by caramelizing sugar under a broiler, with a blowtorch or other intense heat source, or by pouring cooked caramel on top of the custard. It is usually served cold in individual ramekins.
Frangollo Frangollo Frangollo is a Canarian dessert dish, made from milk, millet or maize flour, lemon, eggs, sugar, butter, raisins, almonds, and cinnamon. Many variations exist: the milk may be replaced by water, aniseed may be added, etc.-External links: *...	Canary Islands Canarian cuisine Canarian cuisine refers to the typical dishes and ingredients in the cuisine of the Canary Islands. These include plentiful fish, generally roasted, papas arrugadas , mojos , and wine from the malvasia grape....	dessert	a dessert made from milk Milk Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many... , millet Millet The millets are a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one. Their essential similarities are that they are small-seeded grasses grown in difficult... or maize Maize Maize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable... flour, lemon Lemon The lemon is both a small evergreen tree native to Asia, and the tree's ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world – primarily for its juice, though the pulp and rind are also used, mainly in cooking and baking... , eggs, sugar, butter, raisins, almond Almond The almond , is a species of tree native to the Middle East and South Asia. Almond is also the name of the edible and widely cultivated seed of this tree... s, and cinnamon Cinnamon Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods... . Many variations exist: the milk may be replaced by water, aniseed may be added
Marie biscuit Marie biscuit A Marie is a type of sweet biscuit similar to a Rich tea. It is made with wheat flour, sugar, vegetable oil and, unlike the Rich Tea biscuit, vanilla flavoring. The biscuit is round and has its name engraved into its top surface. The edges of the top surface are also engraved with an intricate design...		biscuit	a type of sweet biscuit similar to a Rich Tea biscuit. It is made with wheat flour, sugar, vegetable oil and vanilla flavoring
Marzipan Marzipan Marzipan is a confection consisting primarily of sugar and almond meal. Persipan is a similar, yet less expensive product, in which the almonds are replaced by apricot or peach kernels...	Toledo Toledo, Spain Toledo's Alcázar became renowned in the 19th and 20th centuries as a military academy. At the outbreak of the Spanish Civil War in 1936 its garrison was famously besieged by Republican forces.-Economy:... and Soto de Cameros (La Rioja)	confection	a confection consisting primarily of sugar and almond meal.
Panellets Panellets Panellets are the traditional dessert of the All Saints holiday, the Castanyada, in Catalonia, Eivissa or the Land of Valencia, together with chestnuts and sweet potatoes. Panellets are often accompanied by a sweet wine, usually moscatell, mistela, vi de missa or vi ranci...	Catalonia Catalan cuisine Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...	small cakes or cookies	traditional dessert of the All Saints holiday in the Catalan Countries, together with chestnuts, sweet potatoes or sweet wine. Panellets (Catalan for little breads) are small cakes or cookies in different shapes, mostly round, made mainly of marzipan.
Pionono Pionono Piononos may refer to several varieties of pastry popular in Spain, Latin America, and The Philippines.-Spanish version:Piononos are small pastries traditional in Santa Fe, a small town adjacent to the city of Granada, Spain...	Santa Fe, Granada Santa Fe, Granada Santa Fe is a Spanish municipality in the province of Granada, situated in the Vega de Granada, irrigated by the river Genil.The town was originally built by the Catholic armies besieging Granada after a fire destroyed much of their encampment....	pastry	small sweet pastries consisting of a thin layer of pastry rolled into a cylinder, fermented with different kinds of syrup, crowned with toasted cream.
Quince cheese Quince cheese Quince cheese is a sweet, thick, quince jelly or quince candy.The recipe is probably of ancient origin; the Roman cookbook of Apicius, a collection of Roman cookery recipes compiled in the late 4th or early 5th century AD, gives recipes for stewing quince with honey.Historically marmalade was made... membrillo		jelly	a sweet, thick, quince jelly or quince candy.
Tarta de Santiago Tarta de Santiago Tarta de Santiago is a famous type of almond cake or pie from Galicia, literally meaning cake of St. James, invented in the Middle Ages. The Galician name for cake is Torta whilst it is often referred to Tarta, which is the Spanish word. The filling principally consists of ground almonds, eggs and...	Galicia Galician cuisine Galician cuisine refers to the typical dishes and ingredients found in the cuisine of the autonomous community of Galicia, Spain. These include shellfish, empanadas, polbo á feira , the cheese queixo de tetilla, the ribeiro and albariño wines and orujo liquor.The potato is a staple food in the...	pie	almond pie fillied with ground almonds, eggs and sugar. The top of the pie is usually decorated with powdered sugar, masked by an imprint of the Saint James cross.
Teja Teja (confectionery) A teja is a popular dumpling-shaped confection from the Ica Region of Peru. It contains manjar blanco filling and either dry fruits or nuts...		confectionery	a popular dumpling-shaped confection that contains manjar blanco filling (similar to dulce de leche) and either dry fruits or nuts.
Tortas de Aceite Tortas de Aceite The Torta de Aceite, is a light, crisp and flaky Sevillian sweet biscuit in the shape of a torta, the Spanish flatbread. Tortas de aceite have been made for over 100 years in the Seville region....		biscuit	a light, crispy and flaky Sevillian biscuit.
Tortell Tortell right\|thumb\|A Tortell de Reis This size, approx. 50 [[Metre#SI_multiples\|cm]] diameter, usually serves 8 people.Tortell is a Catalan typically O-shaped pastry stuffed with marzipan, that on some special occasions is topped with glazed fruit. It is traditionally eaten on January 6 , at the...	Catalonia Catalan cuisine Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...	pastry	a Catalan typically O-shaped pastry stuffed with marzipan, that on some special occasions is topped with glazed fruit.
Turrón Turrón Turrón , torró , or torrone , or nougat is a confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake. It is frequently consumed as a traditional Christmas dessert in Spain and Italy. There are... torró, or torrone	Valencian Community Valencian cuisine thumb\|250px\|[[Coca \|Coques de Mullador]], or ratatouille cocas.Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. Its basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, such as paella, and its citrus fruits...	confection	a nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake.

Dairy products

Spanish cheeses

Name	Region	Type	Description
Afuega'l pitu Afuega'l pitu Afuega'l pitu is an unpasteurised cow's milk cheese from Asturias, one of four Asturian cheeses to have been recognized with Protected Denomination of Origin by the European Union.The name comes from its tendency to stick to a person's palate...	Asturias Asturian cuisine Asturian cuisine refers to the typical dishes and ingredients found in the cuisine of the Asturias region of Spain.Asturias is especially known for its seafood, such as fresh squid, crab, shrimp and sea bass...	cheese	an unpasteurised cow's milk cheese
Cabrales cheese Cabrales cheese Cabrales is a cheese made in the artisan tradition by rural dairy farmers in the north of Spain. This cheese can be made from pure, unpasteurised cow’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, more spicy flavor.All of the milk used...	Asturias Asturian cuisine Asturian cuisine refers to the typical dishes and ingredients found in the cuisine of the Asturias region of Spain.Asturias is especially known for its seafood, such as fresh squid, crab, shrimp and sea bass...	cheese	cheese
Cuajada Cuajada Cuajada is a compact, almost cheese-like product , like curd "grains" condensed tightly to make a cheese of some sort, made traditionally from ewe's milk, but industrially and more often today from cow's milk...	Basque Basque cuisine Basque cuisine, the cuisine of the Basque people, includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos , Idiazabal sheep's cheese, txakoli sparkling wine, and Basque cider.A basquaise is a type of dish prepared in the...	custard	a cheese-like product (milk curd) , made traditionally from ewe Domestic sheep Sheep are quadrupedal, ruminant mammals typically kept as livestock. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Although the name "sheep" applies to many species in the genus Ovis, in everyday usage it almost always refers to Ovis aries... 's milk, but industrially and more often today from cow's milk. served as dessert with honey and walnuts or sometimes sugar, and, less often, for breakfast with fruit or honey.
Idiazábal cheese Idiazabal cheese Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre, Spain. It has a somewhat smokey flavor, but is usually un-smoked....	Basque Basque cuisine Basque cuisine, the cuisine of the Basque people, includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos , Idiazabal sheep's cheese, txakoli sparkling wine, and Basque cider.A basquaise is a type of dish prepared in the...	cheese	a pressed cheese made from unpasteurized sheep milk that usually comes from the Lacha Latxa The Latxa is a breed of domestic sheep native to the Basque Country of Spain. Mostly contained within the provinces of Biscay, Gipuzkoa and Navarre, Latxa are dairy sheep whose unpasteurized milk is used to produce Idiazábal and Roncal cheeses. There are two sub-types of the breed, a dark-faced... and Carranzana Basco-béarnaise The Basco-béarnaise is a domesticated breed of sheep originating in the Basque country. The breed was developed from Basque and Béarnaise sheep during the 1960s to be a single-purpose milk breed.-Origins:... breeds in the Basque Country and Navarre (Spain).
Garrotxa cheese Garrotxa cheese Garrotxa is a pressed cheese made from unpasteurized goat's milk. It was originally produced only in the Garrotxa area of Catalonia. It has a firm but creamy white interior, with a natural grey mold rind...	Catalonia Catalan cuisine Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...	cheese	a pressed cheese made from unpasteurized goat's milk. It has a firm but creamy white interior, with a natural mold rind.
Manchego cheese Manchego cheese Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed, which is aged for between 60 days and two years....	Castilla la Mancha Castilian-Manchego cuisine Castilian-Manchego cuisine refers to the typical dishes and ingredients in the cuisine of Castile-La Mancha region of Spain. These include pisto , gazpacho manchego, the famous queso manchego , the white wine of La Mancha, and the red wine from Valdepeñas.The dishes and specialties of the region...	cheese	Cheese made from milk of sheep of the Manchega breed, which is aged for between 60 days and two years.Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly-distributed air pockets.
Mató cheese Mató cheese Mató is a Catalan fresh cheese made from cows' or goats' milk, with no salt added. It is usually served with honey, as a dessert.It is quite similar to non-industrial variants of Italian ricotta, brull , brossat , brocciu , curd cheese, or Caleb Yoon.The mató from Montserrat mountain is...	Catalonia Catalan cuisine Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...	cheese	a Catalan fresh cheese made from cows' or goats' milk, with no salt added, similar to Caleb Yoon, ricotta or curd cheese. It is usually served with honey, as a dessert. The mató from Montserrat mountain is famous.
Natillas Natillas Natillas is a term used to refer different delicacies in the Spanish-speaking world. In Spain, this term refers to a custard dish made with milk and eggs...		custard	a custard dish made with milk and eggs typically made with milk, sugar, vanilla, eggs, and cinnamon
Picón Bejes-Tresviso Picón Bejes-Tresviso Picón Bejes-Tresviso is a blue cheese from Cantabria, in the north of Spain. It has been protected under Denominación de Origen legislation since 1994, prior to which it was traditionally known as Picón de Tresviso and Queso Picón de Bejes...	Asturias Asturian cuisine Asturian cuisine refers to the typical dishes and ingredients found in the cuisine of the Asturias region of Spain.Asturias is especially known for its seafood, such as fresh squid, crab, shrimp and sea bass...	cheese	a blue cheese from Cantabria

Processed meat and fish

Spanish sausages

Name	Region	Type	Description
Morcilla Black pudding, blood pudding		sausage	a wide variety blood pudding. The most well known and widespread is "morcilla de Burgos" which mainly contains pork blood and fat, rice, onions, and salt.
Botifarra Botifarra Botifarra is a type of sausage and one of the most important dishes of the Catalan cuisine.It comes in different versions, some of the most representative are:...	Catalonia Catalan cuisine Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...	sausage	sausage
Cecina Cecina (meat) Cecina de León redirects hereIn Spanish, cecina means "meat that has been salted and dried by means of air, sun or smoke". The word comes either from the Latin siccus or from the Celtic ciercina related to modern Spanish "cierzo" or Northern wind.The best known cecina is Cecina de León, which is...		meat	meat that has been salted and dried by means of air, sun or smoke"
Chistorra Chistorra Chistorra is a type of fast-cure sausage from the Basque country and Navarre, Spain. It is made of minced pork, or a mixture of minced pork and beef, is encased in either lamb tripe or plastic, and has a fat content that varies between 70 and 80%. The sausage is flavored with garlic, salt, and...	Navarre Navarre Navarre , officially the Chartered Community of Navarre is an autonomous community in northern Spain, bordering the Basque Country, La Rioja, and Aragon in Spain and Aquitaine in France...	sausage	a type of sausage from Navarre, Spain. It is made of minced pork, or a mixture of minced pork and beef. It is usually fried or grilled, and is a popular ingredient in tapas Tapas Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold or warm .... .
Chorizo Chorizo Chorizo is a term encompassing several types of pork sausages originating from the Iberian Peninsula.In English, it is usually pronounced , , or , but sometimes .... Chourizo, Chouriço, Xoriço		sausage	several types of pork sausage originating from the Iberian Peninsula.
Fuet Fuet Fuet is a Catalan thin, cured, dry sausage of pork meat in a pork gut. The most famous is made in the comarca of Osona and is also known as Vic fuet . Other places that have long tradition of making it are the city of Olot and the surrounding zones....	Catalonia Catalan cuisine Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...	sausage	a Catalan thin, cured, dry sausage of pork meat in a pork gut. The most famous is made in the comarca (county) of Osona
Jamón Jamón Jamón is the Spanish word for ham. In English it refers to certain types of dry-cured ham from Spain. There are two primary types of jamón: Jamón serrano and Jamón ibérico ....		ham	a cured ham from Spain. There are two primary types of jamón: Jamón serrano and Jamón ibérico
Jamón ibérico Jamón ibérico Jamón ibérico, Iberian ham, also called pata negra, is a type of cured ham produced mostly in Spain, but also in some Portuguese regions where it is called presunto ibérico... pata negra		ham	a type of cured ham produced only in Spain. It is at least 75% black Iberian pig, the only breed of pig that naturally seeks and eats mainly acorns
Jamón serrano Jamón serrano Jamón serrano is a type of jamón , which is generally served raw in thin slices, or occasionally diced. The French jambon de Bayonne and Italian prosciutto crudo are similar...		ham	a type of jamón generally served raw in thin slices, similar to the Italian prosciutto crudo.
Lacón Gallego Lacón Gallego Lacón Gallego is a dried ham product from Galicia, Spain with PGI status under European law.Historically, Lacón has been mentioned in texts since at least the 17th century....	Galicia		a dried ham
Lechazo Lechazo Lechazo is a Spanish dish made from "cordero lechal". The meat used is from unweaned lambs, and is similar to veal, or the meat of "cochinillo", Spanish suckling pigs. The province of Castilla y Leon has a distinctive version of lechazo referred to as "Lechazo de Castilla y Leon"...		meat	a Spanish meat made from unweaned lambs,
Lomo		meat	a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin
Longaniza Longaniza Longaniza is a Spanish sausage similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region...		sausage	a pork sausage (embutido) similar to a chorizo.
Mojama Mojama Mojama is a Spanish delicacy consisting of filleted salt-cured tuna.The word mojama comes from the Arabic musama , but its origins are Phoenician, specifically from Gdr , the first Phoenician settlement in the Western Mediterranean Sea...	Andalusia Andalusian cuisine Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterized by gazpacho, fried fish , the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly...	seafood	filleted salt-cured tuna originating in Phoenicia. It is usually served in extremely thin slices with olive oil and chopped tomatoes or almonds.

Others

Name	Region	Type	Description
Boletus aereus Boletus aereus Boletus aereus is a bolete, an edible mushroom frequently consumed in the Basque Country, Navarre, France and Italy. It is commonly known as ontto beltza in Basque, porcino nero in Italian, and tête de nègre in French...	Basque Basque cuisine Basque cuisine, the cuisine of the Basque people, includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos , Idiazabal sheep's cheese, txakoli sparkling wine, and Basque cider.A basquaise is a type of dish prepared in the...	edible mushroom	edible mushroom
Lactarius deliciosus Lactarius deliciosus Lactarius deliciosus, commonly known as the Saffron milk cap, Red pine mushroom, is one of the best known members of the large milk-cap genus Lactarius in the order Russulales...	Catalonia Catalan cuisine Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...	mushroom	mushroom
Common ling Common Ling The common ling or simply the ling, Molva molva, is a large member of the cod family. An ocean fish whose habitat is in the Atlantic region and can be found around Iceland, Faroe Islands, British Isles, the Norse coast and occasionally around Newfoundland, the ling has a long slender body that can...		fish	a large member of the cod family
Calçot Calçot Calçot is a variety of green onion known as Blanca gran tardana in the Catalan language from Lleida, Catalonia. The Calçot from Valls is a registered EU Protected Geographical Indication....	Catalonia Catalan cuisine Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...	vegetable	a variety of scallion known as Blanca Grande Tardana from Lleida.
Gofio Gofio Gofio is the Canary Islands name for flour made from roasted grains or other starchy plants , some varieties containing a little added salt...	Canary Islands Canary Islands The Canary Islands , also known as the Canaries , is a Spanish archipelago located just off the northwest coast of mainland Africa, 100 km west of the border between Morocco and the Western Sahara. The Canaries are a Spanish autonomous community and an outermost region of the European Union...		a stoneground flour made from roasted cereals (e.g. wheat, barley or bot fern, maize) and a little added salt.
Squid (food) Squid (food) Squid is a popular food in many parts of the world.In many of the languages around the Mediterranean sea, squid are referred to by a term related to the Italian "calamari" , which in English has become a culinary name for Mediterranean dishes involving squid, especially fried squid...		seafood	Squid

Alcoholic beverages

Beer and breweries, and Spanish wine

Name	Region	Type	Description
Aguardiente Aguardiente Aguardiente , aiguardent , aguardente , and augardente are generic terms for alcoholic beverages that contain between 29% and 60% alcohol by volume... Aguardente, augardente/caña or oruxu	Galicia Galician cuisine Galician cuisine refers to the typical dishes and ingredients found in the cuisine of the autonomous community of Galicia, Spain. These include shellfish, empanadas, polbo á feira , the cheese queixo de tetilla, the ribeiro and albariño wines and orujo liquor.The potato is a staple food in the...	drink	alcoholic drinks between 29 and 60 percent alcohol made from a number of different sources. Fruit, grain, tuber, sugarcane or other sweet canes can be the main ingredients.
Brandy Brandy Brandy is a spirit produced by distilling wine. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink...	Andalusia Andalusian cuisine Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterized by gazpacho, fried fish , the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly...	drink
Brandy de Jerez Brandy de Jerez Brandy de Jerez is a brandy that is produced only in the Jerez area of Andalusia, Spain . Besides being sold as a brandy, it is also an ingredient of some sherries...	Andalusia Andalusia Andalusia is the most populous and the second largest in area of the autonomous communities of Spain. The Andalusian autonomous community is officially recognised as a nationality of Spain. The territory is divided into eight provinces: Huelva, Seville, Cádiz, Córdoba, Málaga, Jaén, Granada and...	brandy	a brandy that is produced only in the Jerez area of Andalusia, Spain
Herbero Herbero Herbero is a liquor made in the Sierra de Mariola region in the northern part of the Spanish province of Alicante. This mountain range is famous for its abundance of medicinal and aromatic plants, some of which are used to make the herbero liquor....	Catalonia Catalan cuisine Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine"...	liquor	a liquor made in the Sierra de Mariola region. The plants used in the production of herbero include at least four of the following: sage, chamomile, pennyroyal, lemon verbena, the root of the blessed thistle, peppermint, cattail, fennel, anise, melissa, agrimony, savory, felty germander, thyme, and French lavender.
Irouléguy AOC Irouléguy AOC Irouléguy AOC wines come from Lower Navarre in the Northern Basque Country, France and are usually considered as part of the wine region of South West France . They are named after the village of Irouléguy and are the only wines with AOC certification in the Northern Basque Country... wines	Basque Basque cuisine Basque cuisine, the cuisine of the Basque people, includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos , Idiazabal sheep's cheese, txakoli sparkling wine, and Basque cider.A basquaise is a type of dish prepared in the...
Izarra (liqueur)	Basque Basque cuisine Basque cuisine, the cuisine of the Basque people, includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos , Idiazabal sheep's cheese, txakoli sparkling wine, and Basque cider.A basquaise is a type of dish prepared in the...
Kalimotxo	Basque Basque cuisine Basque cuisine, the cuisine of the Basque people, includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos , Idiazabal sheep's cheese, txakoli sparkling wine, and Basque cider.A basquaise is a type of dish prepared in the...	drink	a drink consisting of approximately 50% red wine and 50% cola-based soft drink
Orujo Orujo Orujo is the name in north-west Spain for pomace brandy . It is a transparent spirit with an alcohol content over 50%...	Galicia Galician cuisine Galician cuisine refers to the typical dishes and ingredients found in the cuisine of the autonomous community of Galicia, Spain. These include shellfish, empanadas, polbo á feira , the cheese queixo de tetilla, the ribeiro and albariño wines and orujo liquor.The potato is a staple food in the...	liquor	a liquor obtained from the distillation of the pomace (solid remains left after pressing) of the grape. It is a transparent spirit with an alcohol content over 50% (100º proof).
Patxaran Patxaran Patxaran is a sloe-flavoured liqueur commonly drunk in Navarre, the Pyrenees and elsewhere in Spain. It is usually served as a digestif either chilled or on ice.- Process :...	Navarre Navarre Navarre , officially the Chartered Community of Navarre is an autonomous community in northern Spain, bordering the Basque Country, La Rioja, and Aragon in Spain and Aquitaine in France...	liqueur	a sloe-flavoured liqueur commonly drunk in Navarre and in the rest of Spain.
Queimada	Galicia Galician cuisine Galician cuisine refers to the typical dishes and ingredients found in the cuisine of the autonomous community of Galicia, Spain. These include shellfish, empanadas, polbo á feira , the cheese queixo de tetilla, the ribeiro and albariño wines and orujo liquor.The potato is a staple food in the...	drink	an alcoholic punch made from Galician aguardiente (Orujo Gallego) - a spirit distilled from wine and flavoured with special herbs or coffee, plus sugar, lemon peel, coffee beans and cinnamon.
Txakoli Txakoli Txakoli is a slightly sparkling, very dry white wine with high acidity and low alcohol content produced in the Spanish provinces of the Basque Country, Cantabria and northern Burgos. Further afield, Chile is also a producer of chacolí....	Basque Basque cuisine Basque cuisine, the cuisine of the Basque people, includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos , Idiazabal sheep's cheese, txakoli sparkling wine, and Basque cider.A basquaise is a type of dish prepared in the...	wine	a fruity and dry white wine, usually served with "pintxos"
Zurracapote Zurracapote Zurracapote is a popular Spanish alcoholic mixed drink, similar to sangría. It consists of red wine mixed with fruit such as peaches and lemons, sugar, and cinnamon. The concoction is then traditionally left to steep for several days, though some recipes call for the addition of other alcoholic...		punch	a popular alcoholic mixed drink, similar to sangría. It consists of red wine mixed with fruit such as peaches and lemons, sugar, and cinnamon.
Sangria Sangría Sangria is a wine punch typical of Spain and Portugal, also consumed in Argentina and Uruguay. It normally consists of a wine, chopped fruit, a sweetener, and a small amount of added brandy. To be specific, a wine is a light, dry, young, high acid, unoaked, inexpensive wine, usually red wine due...		punch	Wine and fruit punch
Sidra	Asturias Asturias The Principality of Asturias is an autonomous community of the Kingdom of Spain, coextensive with the former Kingdom of Asturias in the Middle Ages... and >Basque Basque cuisine Basque cuisine, the cuisine of the Basque people, includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos , Idiazabal sheep's cheese, txakoli sparkling wine, and Basque cider.A basquaise is a type of dish prepared in the...	drink	an alcoholic beverage made from apples

Non-alcoholic beverages

Name	Image	Region	Type	Description
Café con leche Café con leche Café con leche is a Spanish coffee beverage. More similar to the Italian caffe latte than to the French café au lait, café con leche is a coffee beverage consisting of strong or bold coffee mixed with scalded milk in approximately a 1:1 ratio... cafebar				a coffee beverage similar to the French café au lait and the Italian caffè e latte,
Horchata Horchata Horchata or orxata is the name of several kinds of traditional beverage, made of ground almonds, sesame seeds, rice, barley, or tigernuts .-Etymology:... orxata		Valencian Community Valencian cuisine thumb\|250px\|[[Coca \|Coques de Mullador]], or ratatouille cocas.Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. Its basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, such as paella, and its citrus fruits...	drink	typical mediterranean beverage made of tigernuts (chufas) or almonds, mixed with water and sugar.