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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
Regional comparisons are still being added.
We haven’t documented local versions for this cuisine yet. Explore its dishes while this section grows.
Explore the dishes →Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.