Cantabria, Spain
Sobao
Sobao pasiego
A traditional buttery sponge cake from Cantabria, baked in a distinctive trapezoidal paper wrapper, with a dense, moist, slightly chewy texture.
southern-europe
Spain
Explore 326 foods connected to Spain, from everyday staples to rare local specialties.
326 foods12 leading categories1 Essentials guides
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Spain Essentials
15 editor-selected foods for understanding the place through what people eat.
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Traditional foods from Spain.
326 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Spain
Spanish Croquettes
Croquetas
Generic but essential Spanish croquette; croquetas-de-jamon becomes a variant.
Spain
Spanish Custard
Natillas
A light, silky Spanish custard made with milk, egg yolks, sugar, and vanilla, sprinkled with cinnamon and often topped with a Maria cookie.
Gibraltar, Andorra
Spanish French Toast
Gibraltar Torrijas
Spain's version of French toast: stale bread soaked in milk or wine with cinnamon and lemon, then fried and sweetened with honey or sugar, a Holy Week tradition.
Spain
Spanish Fried Breadcrumbs
Migas
Migas are Spanish shepherds' fried bread crumbs cooked with garlic and olive oil, often enriched with chorizo or other regional additions.
Spain
Spanish Hot Chocolate
Chocolate a la taza
A thick, creamy hot chocolate made with dark chocolate or cocoa, milk, sugar, and cornstarch, traditionally served with churros for dipping.
Spain
Spanish Lard Shortbread
Mantecados
Crumbly lard Christmas cookies, closely related to polvorones.
Spain
Spanish Milhojas
Milhojas
Layered puff-pastry cake with cream or dulce de leche, a bakery classic across Spain.
Spain
Spanish Potato Omelette
Tortilla de patatas
Spain's national dish: a thick omelette of potatoes slowly cooked in olive oil with eggs, optionally with onion, served warm or at room temperature.
Spain
Spanish Salt Cod Fritters
Buñuelos de bacalao
Buñuelos de bacalao are light salt-cod fritters with a crisp shell and a soft, savoury centre.
Spain
Spanish Vermouth
Vermut
An aromatized fortified wine served as an aperitif with tapas, traditionally on tap (vermut de grifo), served with an olive and orange slice.
Spain
Squid in Ink
Calamares en su tinta
Squid or cuttlefish cooked in their own ink with onion, garlic, and white wine, creating a deep black, intensely flavored sauce.
Madrid, Spain
Squid Sandwich
Bocadillo de calamares
Madrid's iconic sandwich of fried squid rings in a crusty baguette, sometimes with a touch of mayo or aioli, famously sold near Plaza Mayor.
Galicia, Spain
St. James Cake
Tarta de Santiago
A Galician almond sponge cake with the Cross of Saint James stenciled in powdered sugar on top, made with ground almonds, eggs, and lemon zest.
Castile and León, Spain
St. Theresa's Yolks
Yemas de Santa Teresa
Small, bright yellow sweets from Avila made with just egg yolks and sugar, traditionally prepared for St. Theresa's feast day on October 15th.
Navarre, Spain
Stuffed Piquillo Peppers
Pimientos del piquillo rellenos
Small sweet roasted piquillo peppers from Navarre, stuffed with cod, shrimp, or meat, then baked in a sauce, often bechamel.
Spain
Summer Red Wine
Tinto de verano
A refreshing summer drink of red wine and lemon soda (or gaseosa) over ice, simpler and more popular with locals than sangria.
Argentina
Sweet Blood Sausage
Morcilla dulce
A sweet variation of Argentine blood sausage made with raisins, sugar, and sometimes pine nuts or apples. It is grilled and served as part of the asado's offal course.
Spain
Swiss Roll
Brazo de gitano
A thin sponge cake rolled around a filling of cream, jam, or dulce de leche, dusted with sugar, found in bakeries across Spain.
Galicia, Spain
Tetilla Cheese
Queixo de tetilla
A soft, mild Galician cow's milk cheese with a distinctive conical breast-like shape, creamy and slightly tangy, perfect for melting.
Madrid, Spain
Thick Churros
Porras
A thicker, loopier version of churros from Madrid and central Spain, with a lighter, fluffier interior, served with hot chocolate for dipping.
Spain
Thick-Cut Salt Cod
Tajada de bacalao
Tajada de bacalao is a thick Spanish salt-cod portion fried or baked with garlic and peppers.
Valencia, Spain
Tiger Nut Milk
Horchata de chufa
A refreshing, creamy non-alcoholic drink from Valencia, made from soaked, ground, and sweetened tiger nuts (chufas), served ice cold with fartons.
Spain
Tigres
Breadcrumbed, fried mussels, a classic northern Spanish bar snack.
Extremadura, Spain
Torta del Casar Cheese
Queso Torta Del Casar
Creamy raw-sheep cheese from Extremadura, protected PDO.
Cantabria, Spain
Trasmiera Bean Stew
Caricos de Trasmiera
Caricos de Trasmiera are Cantabrian beans slowly cooked with onion, paprika, and pork until creamy and tender.
Spain
Tumbet
Majorcan layered potato, aubergine and red-pepper bake.
Basque Country, Spain
Txakoli
A light, slightly sparkling, dry white wine from the Basque Country, made from Hondarrabi Zuri grapes, with high acidity and low alcohol, poured from height.
Valencian Community, Spain
Valencia Water Cocktail
Agua de Valencia
Agua de Valencia is a Valencian cocktail of fresh orange juice, sparkling wine, and spirits served chilled.
Valencian Community, Spain
Valencian Baked Rice
Arròs al forn
A Valencian oven-baked rice with pork ribs, chickpeas, morcilla, potatoes, tomatoes, saffron, and smoked paprika, traditionally made in a clay cassola.
Valencian Community, Spain
Valencian Easter Longaniza
Longaniza de Pascua
Longaniza de Pascua is a seasoned Spanish sausage traditionally prepared for the Easter table in Valencia.
Valencia, Spain
Valencian Fartons
Fartons
Elongated, glazed sweet buns from Valencia, specifically designed for dipping in horchata de chufa, with a soft, airy texture.
Canary Islands, Spain
Watercress and Corn Soup
Potaje de berros
Potaje de berros is a Canarian soup of watercress, corn, and vegetables simmered until the greens soften.
Andalusia, Spain
White Garlic Soup
Ajoblanco
A cold almond and garlic soup from Malaga and Granada, made with bread, crushed almonds, garlic, olive oil, and vinegar, served with grapes or melon.
Spain
White Sangria
Sangría blanca
White sangria is a chilled Spanish wine punch made with pale wine, fruit, and a light, refreshing finish.
Canary Islands, Spain
Wrinkly Potatoes
Papas arrugadas
The Canary Islands' signature dish: small unpeeled potatoes boiled in heavily salted water (traditionally seawater) until the skin wrinkles, served with mojo sauce.