EXTREMADURA
Typical dishes include
El Frite | A stew prepared with baby lamb |
La Caldereta | A stew prepared with baby goat (kid) cut into piece, fried with peppers and seasoned with mashed liver, raw garlic and red peppers |
Pastorejos | Slices of meat from the head of a lamb served with fried eggs |
Cachuela | A thick heavy soup prepared with sweetbreads, liver and tripe |
Las Mijas | Bread soaked in water, fried with pieces of bacon and peppers |
El Gazpacho Extremeño | A soup with pieces of tomato and onion |
Sopas Engañadas | A soup with pepper, onion shoots in vinegar, figs and grapes |
El Ajo de Peces de Rio | Garlic with river fish |
El Bacalao del Convento | Cod with potatoes, spinach and some broth |
Escaldadillas | A dessert made with dough soaked in orange juice and then fried |