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León: peace and quiet
León's cuisine is the result of the combination of three Spanish regions: Asturias, Galicia and the plateau. It gathers the different flavours of the sea and the land, with dark taverns, merry cellars and lighted restaurants. Although peace and quiet are not culinary ingredients, they are present in the kitchens of León.
León's local products are excellent and varied, always used in the making of great dishes. The local cecina or cured meat is exceptional, as is the local beef and sausages like botillo (a large sausage), which are eaten quite ceremoniously. The cheeses are also wonderful, like Armada cheese and blue cheese from Valdeón, similar to the Asturian variety Cabrales.
A dish that is very typical of León is the well-known cocido maragato or maragato stew, one of the many cocidos (stews made with meat, potatoes and chickpeas) in the Peninsula. This recipe has the peculiarity of being served backwards: the meats are eaten before the rest. This custom is based on a historical anecdote: it is said that once, during a war, the Spanish troops began to eat their cocido in the traditional way (the broth as first course and then the chickpeas, meat and potatoes as second course). As they were eating, they were warned of the enemy's proximity and had to abandon their meal. It was then decided that the dish would be eaten backwards – meat first – in case there was no time to finish it. Other meat-based dishes include the León-style tripe, liver and lungs in black sauce, heart stew, hare with beans and lamb with potatoes.
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 | Almond sponge cakes from La Bañeza
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| Bell Peppers
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| Black pudding with onions
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| Blue cheese from Valdeón
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| Bollo maimón (ring-shaped sponge cake)
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| Cheeses from Cincho
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| Cheeses from La Armada
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| Cherries
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| Chestnuts
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| Mantecadas from Astorga (almond and lard biscuits)
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| Pears
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| Smoked and dried meat
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| Smoked Spanish sausage
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| White beans from La Bañeza
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 | | Don’t forget to try...... |
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| Bierzo-style casserole
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| Gizzards
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| Hare with white beans
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| Hare with white beans
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| Heart stew
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| Lamb with potatoes
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| León-style tripe
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| Liver and lungs in black sauce
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| Savoury pie from El Bierzo
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| Trout soup
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| Where to eat (Campsa Guide selection) |
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