Txistorra, or chistorra as it is sometimes spelled, is is a type of thick sausage, typically from the regions of Navarra, the Basque Country and Aragón. It can be served in many different ways, but one of the most popular is chopped up in a bowl with scrambled eggs and fried potatoes.
Yes, in the home of the famous festival The Running of the Bulls, or San Fermín, they eat bulls too. The traditional bull stew is made from bull’s tails, carrots, potatoes, bell peppers, onion, garlic, tomato sauce, red wine and saffron.
This dish is vegetarian and features the region’s delicious wild mushrooms called setas, which have a deep earthy taste. It’s basically scrambled eggs fried up with wild mushrooms.
Ajoarriero isn’t just a dish to try when in Pamplona – it’s also a way of preparing and cooking cod. The cod is first salted and then mashed up and fried with garlic, onions, peppers and tomatoes.
This tasty dish, mainly served during the summer time, is essentially a dish of white beans lightly flavoured with olive oil, tomatoes, paprika, onions and laurel leaves.
Lamb is very popular in the north of Spain, particularly in Navarra and Castilla y Leon. One of the most traditional dishes here is cordero al chilindrón, which is a lamb stew made with tomatoes, onions, garlic, peppers and white wine. The more traditional restaurants in Pamplona will serve this on Sunday at lunchtime.
Trout is very common in northern Spain, especially in the mountain streams of Navarra and the surrounding area. This very typical dish is Navarran-style trout, and has many slightly different recipes. The most popular however, is stuffed with ham, fried in flour and garnished with parsley.
Spain’s answer to French toast, torrijas are traditional desserts in Navarra and the Basque Country. The dish is richer than regular French toast, and is drenched in honey or syrup and flavoured with cinnamon. Some versions also have a crunchy sugar top.
This dessert literally translates as ‘small cones of creamy custard’. They are essentially puff pastry cones filled with cream and dusted with sugar.
These creamy little desserts are perfect during Spain’s hot summers and are found all over Spain, although they are particularly popular in Pamplona and Navarra. They are basically custard-like puddings, sprinkled with cinnamon and often topped with a simple biscuit.