Burgos cooking is typical of Castile: substantial dishes, roast meats, pulses and top-quality produce.
Produce and typical dishes
- Morcilla de Burgos: pork black pudding with rice, onion and spices, with protected geographical indication. Eaten in slices, fried or griddled, as a tapa or with red peppers.
- Lechazo asado: milk-fed lamb slow-roasted in wood ovens in clay dishes with water and salt, a speciality of the city's asadores and of towns such as Aranda de Duero, Lerma and Sepúlveda.
- Queso de Burgos: soft, white fresh sheep's or cow's cheese, eaten with honey or walnuts.
- Olla podrida: a stew of Ibeas red beans with pork, morcilla and chorizo.
- Sopa castellana: garlic soup with bread, paprika, ham and egg, perfect in winter.
- Cangrejos de río, river crayfish, and Navarre-style trout.
- Cecina, cured beef, and the province's autumn mushrooms.
Tapas
The best tapas areas are calle San Lorenzo, calle de la Sombrerería and around Plaza Mayor and the cathedral, where bars serve pinchos of morcilla, mushrooms, cojonudos (quail's eggs with chorizo) and tigres (stuffed mussels). See tapas.
Wines
The province of Burgos includes a large part of the Ribera del Duero, around Aranda de Duero, producing great tempranillo reds, and the Arlanza appellation and part of Rioja. In Aranda the medieval underground bodegas beneath the old town can be visited with a guide (see Spanish wines).
Sweets
Burgos yemas, Briviesca hojaldres, almendras garrapiñadas, festival rosquillas and nuns' convent sweets. See also Spanish cuisine and Burgos festivals.