A FOOD TRADITION
Leonese Cuisine
Leonese cuisine reflects the historic lands of León, combining upland pastoral foods, legumes, cured meats and Atlantic-influenced ingredients from the northwest. Lentils, chickpeas, beans, cabbage, pork, beef and trout are commonly used, with slow simmering, curing and roasting central to household cooking. Cocido maragato is a substantial multi-course chickpea and meat preparation; botillo is a smoked and stuffed pork product associated with El Bierzo; and trucha a la leonesa presents trout in a simple regional style. Bread, peppers and local wines round out the tradition.
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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