A FOOD TRADITION
Aragonese Cuisine
Aragonese cuisine spans the Ebro valley, dry plains and Pyrenean foothills, bringing together orchard agriculture, pastoral foods and mountain cooking. Lamb, pork, rabbit, game, beans, peppers, onions, tomatoes and stone fruits are common, with roasting, braising and preservation widely used. Ternasco de Aragón is roast young lamb prepared in a regional style; pollo al chilindrón combines poultry with peppers, tomato and onion; and borrajas are tender stalks cooked simply, often with potatoes. The cuisine also includes strong traditions of cured meats, cheeses and fruit desserts.
Dishes linked to this cuisine
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Aragonese borage with potatoes
A restrained Aragonese vegetable dish of tender borage stems boiled with potato and dressed with olive oil.
Aragonese migas de pastor
A pastoral Aragonese dish of revived stale bread fried in fat, with optional meat, egg or fruit accompaniments.
Aragonese pollo al chilindrón
Aragonese chicken stewed with onion, tomato and red peppers.
Aragonese tortas de alma
Sweet Aragonese turnovers filled with a pumpkin preserve flavoured with honey, sugar and anise.
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Explore the dish and its connections.
Roast ternasco de Aragón
Young Aragonese lamb roasted simply until tender and browned, a flagship regional meat dish.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.