 Meat
is the basis of the Aragonese cuisine and chilindrón,
its most typical formula. Chicken, lamb and pork are
all found in this sauce as easily as other meat, though
it is most commonly prepared with chicken. In the Upper
Aragón region, in the heart of the mountains,
more rustic cooking is popular: lamb and goat roasted
on the spit, lamb and vegetable stew (a la pastora) and
the so-called esparragos montañeses (lit: mountain
asparagus), which are in fact calves' tails.
On the way to Saragossa, las magras con tomate are overwhelmingly
tasty: slices of slightly fried ham dipped in tomato
sauce. Then there is an endless variety accompanying
las migas, a dish which has become very popular everywhere
in the central area of the peninsula. But nowhere is
it served in so many varieties. Here they are served
with croûtons -of ham, chorizo, bacon, black pudding-,
with chocolate and grapes. And they are always made with
good bread, cut in small pieces and prepared with the
chosen accompaniment. In some places they are soaked
in water or milk before being fried.
And more exquisite recipes include partridge with chocolate,
which has become popular throughout the country; fried
trout from the Pyrenees which are of the best quality
in those rivers; and the tasty hams of Teruel, which
are cured in the cruel winter cold of its mountains;
not to forget the soups, like the one with liver and
cheese, which was already mentioned in the 17th century
as sopa aragonesa. It is prepared in the oven with slices
of toasted bread.
Among the vegetables, there is one which is exclusive
to the Moncayo region: borage which is tastier than beet
or spinach. Vegetable stew, menestra, is prepared with
a combination of the rich produce in the region.
In the chapter of typical exotic dishes, there is a well-liked
dish that must not be forgotten: baked lamb's head; as
well as the humble invention of the regañaos,
which consist of pastry with a couple of sardines and
a few strips of red pepper in the crust.
Aragonese wines are as abundant as they are good. In
any bar or tavern, you will be sure to find exceptional
examples. The best known wine which is known at national
level is the Cariñena, which has an alcohol content
of 18 degrees.
Among the desserts, pears in wine should be tried as
well as Aragonese candied or chocolate-covered fruit,
guirlache and turrón (almond paste).
Accurately speaking, one cannot talk of a national cuisine
but rather of a multiplicity of regional cuisines influenced
in each case by the climate and local way of life.
CHICKEN WITH A TOMATO AND PEPPER ACCOMPANIMENT
(Pollo al chilindrón)
Ingredientes:
Two chickens
4 large tomatoes
4 small green peppers
1 large onion
2 dl oil
150 g fresh ham
1 glass of wine
Seasoning: garlic, chilli pepper, salt
The chicken joints are sautéed until they turn
golden brown and then put aside.
Prepare a fried mixture of tomato, green pepper, onion,
chilli pepper and plenty of chopped garlic. Put the chicken
and the fried mixture together and cook for five minutes.
Then add thinly sliced semi-cured ham and cook for another
five minutes, With the ham a small glass of white wine
may be added.
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