Local gastronomy

The Rioja cuisine is the result of a slow fire and slow elaboration. Based on indigenous products, the varying climate and and geography produce dishes as varied as their landscapes.

Pork, lamb and beef have long been the culinary startng point inthe mountain regions. Pork is universally used and is fundamental for plates such as chorizo, salchichón, lomo (pork loin), panceta (pork bellies), cured ham, pork paté and JAMÓN RIOJANO, distinguished with a denominación de origen and characterized by the short legs and the exterior laced with garlic, spices and red pepper.

The orchards provide rich harvests which fill the regions gastronomic world. Asparagus, cauliflower, artichokes, peppers, mushrooms, leeks and borrages are the most important crops, and the combination of them all results in the MENESTRA RIOJANA, a rich vegetable stew.

The hunting culture of the region yields excellent rabbit and partridge dishes, and the fishing provides savory trout.

Some of the emblematic dishes of the Rioja gastronomy are:

- Las chuletas al sarmiento (Pork chops in sauce)
- Los caparrones (Bean stew)
- Los pimientos rellenos (stuffed peppers)
- Las patatas con chorizo (potatoes with chorizo)
- El bacalao con pimientos secos (cod with dried peppers)

More information

Rioja, Serene Above the Trendy Fray - New York Times

Visit the oficial web site about the Rioja Wine Region.