Traditional Dishes

Basque salt cod in choricero pepper sauce — pepper-forward, not generic tomato fish stew.

Fried bread crumbs of inland Spain — suelta, not soggy.

Catalan ember-roasted eggplant, peppers, and onion with olive oil.

Asturian white-bean stew with pork, chorizo, and morcilla.

Madrid chickpea stew in courses.

Spanish empanada — especially Galicia’s large filled pie — vs. smaller Latin American cousins.

Galician greens, potato, and bean soup for Atlantic weather.

Basque tuna and potato stew from the fishing-boat pot (marmita).