Gastronomy of Castilla y León

Have you ever visited Castilla y León? Not only do we stand out for being the largest community in Spain, with nine provinces, but we also stand out for our extensive gastronomy.

 

If you have not tried or did not know the characteristic dishes of our land from our Eco hotel we are going to tell you all about the gastronomy of Castilla y León.

 

Castilian-Leonese gastronomy

 

Undoubtedly, the larger the region, the greater the variety of food we can find. The same happens in Castilla y León, finding many characteristic dishes of each province. It is worth mentioning that since it is landlocked, the gastronomy of Castile and Leon has always had difficulties to obtain fresh fish, so it has resorted to preservation techniques such as salted fish.

 

The gastronomy of these lands stands out for its traditional cuisine elaborated with high quality products. Due to the cold climate and, above all, to the livestock, the dishes that abound are stews and roasts. A hearty cuisine that helps to warm up and is closely linked to the land. And of course, wine is a must, perfect to cleanse the palate.

 

Typical dishes from Castilla y León

 

As we have explained, the gastronomy of Castile and Leon is characterized mainly by being very homemade and artisan cuisine. The typical dishes of Castilla y León are made with love and patience and each family recreates the traditional recipes in a particular way, contributing their own personality, although the main ingredients almost always coincide.

 

Here we proceed to explain the main dishes that make up the gastronomy of Castilla y León.

 

Suckling pig from Segovia

 

The Segovian suckling pig is already a registered trademark, because if you think of this province, roasts are one of the most typical and representative dishes of Segovia, a land famous for its good work with meats in its typical wood-fired ovens.

 

The most traditional example is suckling pig and you can find it in almost any restaurant in the province. The baking process is slow, about 3 hours, but the flavor is unique and has become so famous and respected in Segovia that since 2002 it has been a registered trademark.

 

Avila T-bone steak

 

Another province famous for its meats is Ávila. You cannot leave without trying it. Normally this chuletón is made of veal, although you can also choose a cow or ox chuletón. Of course, always grilled and without many seasonings, only salt, although there are those who prepare their chuletones including thyme or other spices to give a different touch.

If we have to give you a piece of advice, it is to go hungry because some of them can weigh more than a kilo.

 

Castilian Soup

 

Castilian soup is another characteristic dish of the gastronomy of Castile and León. Its origins are humble and date back to the shepherds of the Castilian lands. It is one of the most popular recipes and has been passed down from generation to generation.

 

The dish as such is very simple: it is a garlic soup made with the same ingredient and bread that is fried with ham, paprika and olive oil. To finish, a cracked egg is included and it is left to boil for about 10 minutes.

 

Burgos black pudding

 

Who doesn't know the morcilla de Burgos? This typical dish is a must try if you are visiting Burgos. It is made with pork blood, onion and rice and there are people who prefer it either without onion or rice. In Frómista, we are lucky that the local butcher's shop "Carnicería Pichite" makes an exquisite black pudding.

 

Judiones de la Granja

 

Judiones de la Granja are a classic in Castilla y León. A very characteristic stew that is made with a white bean grown in the Real Sitio de San Ildefonso (Segovia) and that many people buy to cook at home.

 

The beans are cooked together with the chorizo, the ear and the blood sausage giving rise to one of the most typical dishes of the area and that is never missing in any restaurant. Although it looks like a common dish of white beans, this one stands out for the variety of bean itself, as it melts after the stew.

 

Menestra palentina

 

The menestra palentina is synonymous of the good gastronomy of Palencia. Made with zero kilometer products, there are several recipes for its preparation. However, if there is something that stands out and makes it different from the rest of the stews is the breading, a technique that has become a sign of identity.

 

 

Zamorano rice

 

This typical rice from the province of Zamora has as its main characteristic that it is a dry dish. The products of the slaughter and paprika are added to it. The latter is responsible for giving the rice its particular color.

 

Undoubtedly, another representative dish of the Castilian-Leonese gastronomy.

 

Cocido Maragato (Leon)

 

If you are in León you cannot miss the cocido maragato, a typical dish that owes its name to the region of Maragatería.

 

This dish is also quite hearty and dates back to the farm workers as it was their only meal.

 

It is prepared like the rest of the cocidos, the difference of this dish from Leon is that the meats, vegetables and chickpeas are served first and it is finished with the soup.

 

 

Where to stay in Castilla y León

 

Are you looking for a place to stay in Castilla y León? Our Eco-Hotel Doña Mayor is located in the heart of this community, specifically in Palencia.

 

From here you will be able to discover not only the cultural heritage of our land, but you will also have the opportunity to taste the best traditional dishes, starting with breakfast!

 

In our Eco hotel we will make you the best recommendations of restaurants in our area, so you can enjoy the most typical dishes of Palencia: the menestra palentina, the pigeons of Tierra de Campos, the Castilian soup, sheep cheese...

 

Visit all the charming villages nearby and soak up the best gastronomy of Palencia.

 

An adventure full of flavor awaits you in Castilla y León!