Extremadura is one of the best eating regions in Spain, and there is no need to go to expensive places to prove it. Here you will find hearty dishes, first-class Iberian products, unique cheeses and traditional sweets that are still made as they used to be. If you don't know where to start, this guide will help you get started. You can see our personalized recommendations for each area here:
Starters and dishes for a good start
Extremaduran cuisine does not need too many frills to impress. Here we cook with what the land gives and what we have eaten all our lives. These starters are simple but hearty, and many of them can be served as a main course without any problem. If you go to a typical bar or restaurant, it is rare that you will not find at least one of these on the menu.
Migas extremeñas
One of the best known dishes in the region. Migas are made with stale bread, garlic, oil, paprika and, depending on the area, they are accompanied with chorizo sausage, bacon, fried peppers or even grapes. In many homes they are eaten as a main dish, but in bars they are usually served as a small portion as a starter or tapa. If they are well made, they are pure glory. They are not light, but very tasty.
Zorongollo
A kind of warm or cold salad made of roasted red peppers, garlic, olive oil and sometimes tomatoes. It is served as a starter, although it can also accompany meats. The taste of roasted peppers with a good Extremaduran oil is amazing. Light, vegetal and very typical. Ideal if you want something that is not fried or heavy.
Gazpacho from Extremadura
Similar to Andalusian, but with its own touch. In some areas they make it thicker, and in others they put bread, hard-boiled egg or chopped ham on top. It can also appear the white garlic Another cold soup prepared with almonds and garlic. Ideal if you go in summer and want something fresh. Good starter for the hot months. Sometimes they serve it as a tapa.
Main dishes not to be missed
In Extremadura you can eat well and with good reason. The cuisine here is not to stay hungry, and if you are one of those who enjoy a good stew or a slow-cooked meat, you are in the right place. These dishes are the ones you will see most often on restaurant menus, especially in places that work with local produce.
You can take a look at our recommendations:
Lamb stew
One of the most traditional stews. It is made with chopped lamb, garlic, onion, bell pepper, bay leaf, paprika and wine. It usually takes some time to cook, and when it is well done, the meat is tender and tasty. It is a dish that is often eaten at parties or family gatherings.
Chanfaina
This dish is typical of the north of Cáceres and has a long history. It is made with rice, cooked blood, liver, onion and bell pepper. It may sound strong, but if you like an intense flavor, it is a must. In some towns, such as Hervás or Coria, it is still common in festivals or fairs.
Game meat (partridge, wild boar)
Hunting has always been part of Extremadura's cuisine. In autumn and winter it is easy to find dishes of stewed wild boar, pickled partridge or rabbit with garlic. They are usually powerful dishes, with spicy sauces and bread for endless dipping.
Pluma, secreto and presa ibérica
These three pieces of Iberian pork are almost obligatory if you visit Extremadura. They are usually grilled or grilled, without complications, because the meat says it all. If you see on the menu that they are acorn-fed pork, don't even hesitate. Accompanied by fried potatoes or vegetables, they are not to be missed.
Sausages and Iberian products
Extremadura is a land of pastures, holm oaks and happy pigs. The acorn-fed Iberian pig is one of the region's star products, and practically everything is used. From ham to lesser-known sausages, there is plenty to try.
Iberian acorn-fed acorn-fed ham D.O. Dehesa de Extremadura
One of the great gastronomic prides of the region. This ham is cured naturally for years, and can only carry this denomination if it comes from pigs raised in the wild and fed on acorns. The flavor is mild, with a sweet spot and a fat that melts in the mouth. In many bars they serve it as a tapa, and you can also buy it in vacuum-packed slices to take away.
Black pudding with potato
It is not like the typical rice blood sausage. It is made with pork fat and boiled potato, and can be sweet or spicy. It is eaten spread on bread or fried, and it is common at breakfast or as a tapa. It is very typical of the province of Cáceres.
Iberian pork loin and salami
Less known than ham, but just as good if well cured. The loin is usually stuffed and served in thin slices. Iberian salchichón has a milder flavor than chorizo and is usually eaten as a starter. In local markets and stores you will find many variants, some made in small family-run dryers.
Cheeses with denomination and character
Extremadura has three cheeses with designation of origin and each one has its own personality. Most of them are made with sheep's milk and have that strong point that cheese lovers love. If you are one of those who enjoy intense flavors and creamy textures, these are a must try.
Torta del Casar
Perhaps the most famous of the three. It is a sheep cheese with a thin rind and a soft paste that almost spreads when cut. It is typically opened at the top and eaten with a spoon or spread on bread. It has a powerful, slightly bitter flavor and a creamy texture that makes it unique.
La Serena Cheese
Very similar to Torta del Casar, but with nuances. It is also made with raw Merino sheep's milk and vegetable rennet (from thistle flower), which gives it that particular flavor. It is a bit milder and less salty. Ideal for those who do not want so much punch but a lot of creaminess.
Ibores Cheese
This is goat cheese, and is made mainly in the province of Cáceres. It has an orange rind (sometimes with paprika) and a firmer texture. Its flavor is intense, but less fatty than sheep cheese. It tends to be liked even by those who are not very fond of strong cheese.
Traditional sweets and desserts
Extremaduran confectionery has a lot of Arab and conventual influence. Many sweets are made with butter, almonds, eggs and sugar, without strange ingredients or complicated techniques. Here are some that you have to try if you come across them.
Perrunillas
A classic. They are large cookies, with a crumbly texture and lard and lemon flavor. You can find them in bakeries, supermarkets and fairs. They are eaten with coffee or simply as a snack. Some are topped with almonds, others with a little sprinkled sugar.
Técula Mécula
This typical dessert from Olivenza is a caloric bomb, but it is worth it. It is made with egg, almonds, butter and sugar, and has a texture between cake and marzipan. It is not easy to find outside the area, but if you see it on the menu, ask for it. The name comes from Portuguese and means something like "I'll eat it whole".
Flowers from Extremadura
They are crispy and light, flower-shaped (literally). They are fried in oil and then sprinkled with sugar and sometimes cinnamon. They are usually prepared at Easter or local festivals, and there are many houses that still make them by hand. If you see them in a market, try them.
Hornazo sweet
Not to be confused with the salty hornazo (which has chorizo and egg). This sweet version is typical of Easter and is made with a sweet bread dough with a boiled egg embedded in it. It is often given as a gift between families and is typical in villages in the north of the region.
What to drink in Extremadura
Extremaduran wines may not be as famous as those from other areas, but those made here have quality, character and very good value for money. In addition, there are traditional liqueurs and an increasing number of craft beers that are worth trying.
Wines with D.O. Ribera del Guadiana
This appellation covers several wine-growing areas of the region. The reds are usually powerful, ideal to accompany meat dishes or sausages. There are also very fresh whites, perfect for tapas. Some wineries that sound strong: Pago de los Balancines, Habla, Palacio Quemado or Carabal.
Local spirits and liqueurs
In many villages, homemade liqueurs are still made: cherry, acorn, anise, herbs or even fig. They are digestive, are drunk after meals and are usually quite strong. Also typical is the liqueur of glory, based on egg yolk, sugar and alcohol. If you are invited to one, you know: do not refuse.
Craft beers from Extremadura
Although it is not a traditional brewing region, in recent years several local brands have emerged with interesting proposals. Some of them are quite popular: Ballut, Sevebrau, Cerex or Belona. You will find them in more modern bars or gourmet stores.
Seasonal and market products
Extremadura has orchards, mountains, pastures and a lot of agricultural tradition. If you like to eat what is at its best, or if you want to take something tasty home, here are some products that are worth looking for in local markets or village stores.
Wild asparagus
In the spring, the wild asparagus are a much sought after delicacy, especially in rural areas. They are harvested in the field and cooked with scrambled eggs, in omelets or sautéed with garlic. The flavor is more intense than that of cultivated asparagus.
Mushrooms and boletus
In autumn, the boletus edulis The markets are full of chanterelles, milk cap mushrooms and other varieties. Many families go out to the mountains to collect them and in some bars they are prepared scrambled or grilled. If you go to mountain areas like Hurdes or Gata, it is very easy to find them.
Figs and cherries from Jerte
Two fruits with their own name. The cherries from Valle del Jerte are harvested between May and July and have a denomination of origin. There are many varieties, but the most famous one is the pillory small, sweet and without stalk. In summer, they also highlight the figs from Almoharín highly valued both fresh and dried.
Tips to try everything without going broke
Daily menus: what to look for and where
In many bars and restaurants in Extremadura, the menu of the day is an excellent option to try local food for little money. They usually include first course, main course, beverage, bread and dessert for some 10-15 €. If you see that there are caldereta, migas or iberian beef on the menu, do not hesitate. In small towns, it is even common that it is not written: you ask directly what is there.
Tapas in towns and markets
Tapear in Extremadura is still affordable. In many bars, every drink comes with a free tapa or for very little money. In addition, it is a good way to try several things without ordering a whole plate. In towns and cities, the local markets They also have prepared food stands, cold meats and cheeses to take away or eat on the spot.
Local products that can be purchased to take away
If you want to take a piece of Extremadura home with you, it's best to buy directly from local product stores or cooperatives Cheeses (such as Torta del Casar or Ibores), Iberian cured meats, olive oil, wine, honey and sweets Typical products such as perrunillas usually come packaged and can withstand the trip well. Many places already have a shipping service, in case you don't want to carry everything.
👇 You may also be interested in:If you want to read other articles ideal for your trip that complement What to eat in Extremadura you can visit our posts about Caceres.
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