Cuisines of the North

The gastronomy of La Rioja has an identity of its own that comes through in the authenticity of its dishes. This region's gastronomic character is based on the extraordinary quality of the raw ingredients found here.

There is also a great culinary tradition in La Rioja that has been driven towards modernity by the talent and enterprising spirit of Riojan chefs who simultaneously preserve the connection to the area's roots and traditional specialties.

La Rioja's gastronomic pantry, stocked with the products of the area's abundant market gardens, offers a complete range of vegetables, including peppers, asparagus, artichokes, and cauliflowers. These form the basis of the community's most unique dishes, such as vegetable stew (the region's classic dish), its famous Riojan potatoes (made with chorizo), "caparrones" (a delicious type of kidney bean), and "pochas," a type of white bean that is served "immature".

Lamb cutlets with vine shoots, offal—lamb trotters, "patorrillo" (sheep intestine), "lecherillas" (lamb sweetbreads), and "embuchado" (sausage in intestine)—pears in wine, and fruit compotes complete the repertoire of specialties that comprise the "taste of La Rioja," whose roasts, sauces (fried), and spices (chillies and paprika) make it so distinctive.

Considered to be one of the greatest vegetable-growing regions in Spain, Navarre supplies the country with vegetables such as tomatoes, peas, cardoon, and chard. But its 3 products "par excellence," all boasting quality seals, are piquillo peppers from Lodosa, artichokes from Tudela, and Navarre asparagus.

Recipes from the region include plenty of one-pot dishes, including the famous Sangüesa white bean stew; roast suckling pig; stews made with garlic, white wine, and "choricero" red peppers; stuffed piquillo peppers; artichokes with clams; and game dishes. That's before we get to one of Navarres' greatest recipes: fresh seasonal vegetable stew.

The 3 pillars of Asturian cuisine are cheese, "sidra" (cider), and "fabada" (bean stew). The latter is the region's best-known stew and is made with white beans, chorizo, blood sausage, and shoulder of pork. Other notable stews are "pote Asturiano" (beans, cabbage, chorizo, pork shoulder, and potatoes) and turnip greens stew.

Asturias has one of the most varied ranges of cheese in Spain, including Cabrales, a blue cheese with an intense, potent flavor that has a Protected Designation of Origin. Other cheeses that have been awarded quality seals include Afuega’l Pitu, Gamonedo, los Beyos, and Casín.

Cider is the typical drink of Asturias, and has its own traditional, popular rite: an amount is long-poured into a glass (a "culín," or enough to cover the bottom of the glass) and downed in one.

Various Aragonese products have quality certifications, including Ternasco lamb (Protected Geographical Indication), Teruel ham (Protected Designation of Origin), and Bajo Aragón and Sierra del Moncayo olive oils (Designation of Origin). A number of fruits and vegetables are also certified, including the Calanda peach, the Valls "calçot" (a type of green onion), and the Fuentes de Ebro onion.

A highlight of Aragonese cuisine is chicken "chilindrón" (stewed with tomato, onion, and red peppers). This dish can also be made with lamb, because of the quality and tenderness of the region's meat. "Firigolla" (roasted and seasoned vegetables), lamb "a la pastora" (marinated and stewed with potatoes), and "recao de Binéfar" (a navy bean, potato, and rice stew) are other popular Aragonese dishes.

Fish and seafood play a particularly important role in the region, which is bathed by the Cantabrian Sea, and fish is the key component in 2 of Cantabria's most typical dishes: "sorropotún" or "marmita" (a bonito fish stew with potatoes) and hake in a salsa verde (made with fish stock and white wine). Both dishes are strongly influenced by Cantabria's Basque neighbors. One of the region's most popular meat dishes is "cocido montañés," a stew made of white beans, collard greens, and "compango" (a blend of chorizo and blood sausage).

Cheese is also among Cantabria's most highly prized produce, and it boasts 3 that have a Designation of Origin: Picón Bejes-Trevieso blue cheese, Cantabrian cream cheese, and Quesucos de Liébana. Other local produce certified for their quality are Cantabrian meat and "sobao pasiego" cake, one of the region's most well-known desserts.