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Huesca: winter cuisine
In the winter, the Pyrenees get covered with snow making it possible to ski. During the warmer months, mountaineering and whitewater rafting can be enjoyed. These sports take a great amount of energy out of you, so you need to eat foods with a high caloric content like the ones that make up Huesca's cuisine, with lots of meat, beans, sausages, cheese and desserts.
The many rivers that cross the province of Huesca provide excellent fish, such as trout, very popular all over the region, either grilled or in other more elaborate recipes.
Cod is an important part of the diet in Huesca and it is prepared in a variety of ways. These include ajoarriero (with oil, garlic and peppers) and a la baturra (with potatoes and hard-boiled eggs), as well as the delicious cod fritters.
Soups include garlic soup, royas (with peppers), canas (with milk) and pigeon and truffle soup, a delicacy from the Ansó valley. You must try the Shepherd's fried breadcrumbs with bacon and sausage, as well as a very traditional dish called farinetas that is similar to fried breadcrumbs, but uses flour instead of bread. There is a variety called rich man's farinetas, made with olive oil, bacon and cured ham.
The local organic farms provide excellent veggies to make delicious salads, like curly endive, chili peppers and asparagus, as well as not-so-common ones like borage and thistle. In Embún and Biescasa, the farms also yield great pulses like the round beans known as boliches, used to make a stew called Recao (typical of Binéfar) and Ordesa-style lentils. We must mention also the great truffles and wild mushrooms that can be consumed during the fall.
 | | Food products you should try... |
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 | Almond cake
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| Aniseed cake from Biscarrués
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| Apples and pears from Segre
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| Besitos from Jaca (candy)
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| Biarritz cake from Barbastro
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| Cakes and pasties from Ayerbe
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| Cheese from Ansó
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| Cheese from Benasque
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| Cheese from Radiquero
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| Chiretas (lamb intestines stuffed with rice)
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| Coc de Fraga (square pastry covered quince and dried fruits)
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| Crespillos (fried borage leaves)
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| Cured pork shoulder
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| Eggs al salmorrejo (with pork loin, sausages and paprika)
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| Figs from Fraga
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| Flame-grilled lamb
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| Huesca-style veil tongue
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| Long sausages from Graus
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| Marzipan chestnuts
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| Millado de Bielsa
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| Oil and pork scratchings cake
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| Olive oil from Litera and Bajo Cinca
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| Roasted lamb tails (called "mountain asparagus")
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| Russian sponge cake with hazelnuts
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| Trenzas de Almudévar
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| Virgin olive oil from Somontano
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 | | Don’t forget to try...... |
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| Baked trout
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| Cod ajoarriero (with oil, garlic and peppers)
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| Dried sardines with tomatoes and peppers
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| Farinetas (fried flour with garlic)
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| Fried breadcrumbs
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| Lamb with rice and potatoes
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| Old-style baby lamb stew with artichokes
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| Ordesa-style lentils
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| Rabbit with peppers
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| Rabbit with rice
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| Roast hen from Casbas
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| Stuffed lamb loin
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| Sweetbreads
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| Veil sirloin stew
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| Where to eat (Campsa Guide selection) |
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