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 |