The best traditional dishes of Castilla y León
The top 3 according to 49 votes from people: Segovian suckling pig · Lechazo asado · Sopa castellana (garlic soup). (Updated Mar 30, 2024.)
Castilian and Leonese cooking of wood-oven roasts, stews and pulses, according to Castilla y León Tourism, Wikipedia and the regional press.
Automatically translated (original in Español). See the original
Top 10
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1
Segovian suckling pig
Roast suckling pig with crackling skin, carved with the edge of a plate.
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2
Lechazo asado
Milk-fed Churra lamb roasted in a wood oven with water and salt; PGI Lechazo de Castilla y León.
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3
Sopa castellana (garlic soup)
Bread, garlic, paprika, ham and egg, from the Castilian shepherds.
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4
Patatas revolconas
Paprika mashed potatoes with crispy pork belly, from Ávila.
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5
Hornazo de Salamanca
Pie of pork loin, chorizo, ham and egg for 'Lunes de Aguas'.
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6
Cocido maragato
Astorga's stew eaten backwards: meats first, soup last.
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7
Botillo del Bierzo
Rib and tail sausage boiled with potatoes and cabbage.
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8
Judiones de La Granja
Giant beans with chorizo and pig's ear, from Segovia.
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9
Morcilla de Burgos
Rice black pudding, PGI, griddled or stewed.
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10
Arroz a la zamorana
Soupy rice with pig's ear, trotter and chorizo, from Zamora.
Candidates
They don't make it into the top 10… yet. Vote for them to move them up.
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11
Olla podrida de Burgos
Stew of Ibeas red beans with meats and sausages.
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12
Chuletón de Ávila
Avileña breed beef chop over embers.
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