A FOOD TRADITION
Cantabrian Cuisine
Cantabrian cuisine is shaped by the rugged northern coast, green inland valleys and the transition between Atlantic fishing and mountain farming. It uses anchovies, hake, tuna, shellfish, beef, beans, potatoes, peppers and dairy, with grilling, stewing and preserving especially important. Cocido montanes, a slow-cooked bean and cabbage dish with pork, is a defining inland preparation; rabas are fried squid rings associated with coastal towns; and sorropotun is a tuna and potato stew. The tradition also includes distinctive cheeses and pastries from the region’s pastoral communities.
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.
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