For those who want to know the typical food of Cáceres and are thinking of visiting the province of Cacéres, in addition to enjoying its natural landscapes and its beautiful villages, you should not forget to do so either of its gastronomy. The cuisine of Cáceres consists of dishes made with the typical products of Extremadura. Among the ingredients that are part of its recipes, its excellent meats stand out, especially that of pork, an animal that is fed naturally and balanced in the extensive pastures of Extremadura. Also, if you plan to visit the province of Cáceres to try these delicious dishes, you can stay in one of the rural houses in Cáceres that we have available.
Typical dishes of Cáceres
The Migas are a typical dish not only of Cáceres and the rest of its community, but also of other places in Spain. It is a blunt dish, ideal for cold days, whose main ingredient, as its name indicates, are bread crumbs, which must be hard bread and soak for a long time, at least two hours. The rest of the ingredients are basically garlic, bacon, sausage and other derivatives of pork, flour and olive oil.
This dish is usually served, throughout the Extremaduran community, accompanied by peppers, sardines, sausage or bacon.
Torta del Casar
Torta del Casar is one of the most prestigious cheeses in the Extremadura community, and is protected by Denomination of Origin. Although it is named after the municipality of Casar de Cáceres, the production of this cheese extends to 36 locations in the area north of the San Pedro mountain range, practically bordering the province of Badajoz.
The cheese is made with sheep’s milk from the Churra breed, and is curdled with wild thistle. This cheese is characterized by an almost liquid cream inside. The pieces are cylindrical, measuring height between 5 and 7 cm, and we will find them in small size, with a weight of between 500 and 700 grs. and a diameter of between 11 and 13 cm. or in large size, weighing between 900 and 1000 grams, in this case its diameter between 14 and 17 cm. Normally to consume it, remove the upper crust with a knife and spread the cream on a piece of bread. To keep it, it is better to store it in a place that is not very hot and if we do not have it we will have to store it in the fridge.
Zorongollo is a salad made with roasted peppers, tomatoes, garlic and olive oil. It is a very popular dish throughout the community of Extremadura, and is usually used as a complement to other dishes, mainly roasted meats.
Butter colorá, also known by other names as pringue Extremadura or cardillo, is a very popular product not only in Extremadura but also in Andalusia.
It is a butter that is characterized by its intense orange color, which is cooked with minced meat and seasoned with paprika, oregano and bay leaf. It is usually eaten spread on bread.
The patatera is the name that receives a very typical sausage from Extremadura, made from a mixture of Iberian pork fat with mashed potatoes and paprika. Its appearance is very similar to that of chorizo and, like this one, it can be eaten sliced. However, since its texture is soft, it can also be consumed spread on bread.
Veneers are a variety of beans that are distinguished by their size, since they are smaller than normal, not reaching the centimeter, but above all because they are whitish or yellowish in color and have a black spot on their side. It is a highly nutritious product, with many proteins and minerals. Veneer beans are usually eaten cooked with vegetables, stews or as part of various dishes.
The Iberian ham from the province of Cáceres, as well as the Iberian acorn-fed ham, has great prestige. It is not surprising, taking into account the large meadows that exist in this community, in which the pigs are at ease and enjoy excellent food, which joins the climate so appropriate that usually prevails in those lands.
The cochifrito is a dish that is made with small pieces of piglet meat, seasoned and fried in a bowl with abundant olive oil, in which a handful of garlic is also thrown. The meat should be very crispy.
The Pestorejo Extremadura is a typical dish of the province of Cáceres, as well as the rest of the Extremadura community. Its main ingredients are pork products, specifically the ear, the jeta and the nose, which are cooked on the grill or roasted in the oven, to subsequently add various ingredients and spices, such as choricero pepper, garlic, onion, paprika , tomato, parsley, vinegar, olive oil and salt. It can be accompanied by french fries.
This sweet is achieved by mixing with eggs, milk, flour, oil and salt. Then this dough is fried, using a flower-shaped mold. Once made they can be sprinkled with sugar or cinnamon, or covered with honey.
Sapillos are very popular sweets in the province of Cáceres, and have their origin in Sephardic cuisine. They consist of a dough of hard bread that is soaked in a mixture of milk, egg, lemon and cinnamon. Subsequently, with the resulting dough, small balls are made, which are fried until golden brown.
It is an exquisite puff pastry dessert filled with a delicious mixture made with almonds, eggs, flour and butter, and finally coated with chocolate to melt.
One of the artisan products of traditional Extremadura pastries are fig chocolates. It is a real delicacy, for whose elaboration dried figs, almond praline and chocolate of the highest quality are used. From this base there are varieties, and we can find them filled with liquor, truffle cream or other tasty ingredients.
The perrunillas are made with flour, eggs, sugar, butter, cinnamon powder and brandy. With the mixture of all of them the pieces are formed, and a tablespoon of whipped whipped cream is placed on top of each one. Bake until the perrunillas are golden brown, which are eaten cold.