Zaragoza, the capital of Spain’s Aragón region, offers a rich and diverse culinary scene deeply rooted in traditional Aragonese cuisine. Its food reflects the city’s history, combining influences from Roman, Moorish, and Christian cultures, as well as the hearty agricultural traditions of the Ebro Valley. From tender roasted meats to flavorful tapas, Zaragoza provides a memorable dining experience for every visitor. Below is an in-depth guide to what to eat in Zaragoza, including the city’s most famous dishes, local specialties, and dining tips.
1. Ternasco de Aragón (Roast Lamb)
Ternasco de Aragón is the star of Aragonese cuisine and one of the region’s most celebrated dishes. It is a young lamb, typically roasted or grilled until the meat is tender and juicy with a crispy skin.
- Traditionally seasoned with olive oil, garlic, and rosemary.
- Served with roasted potatoes or vegetables.
- This dish even has a Protected Geographical Indication (PGI), meaning it can only come from Aragón.
You’ll find excellent versions in traditional restaurants across Zaragoza, especially on weekends and during festivals.
2. Migas a la Aragonesa
Migas are a rustic and flavorful dish made from fried breadcrumbs cooked with garlic, olive oil, and often chorizo, bacon, or sausage. In Zaragoza, the local version sometimes includes grapes or fried eggs to balance the savory and sweet flavors.
Originally a shepherd’s meal, it has become a beloved comfort food and a symbol of Aragonese hospitality.
3. Bacalao Ajoarriero (Cod with Garlic and Tomato)
Another classic dish is Bacalao Ajoarriero, a stew made from salted cod, garlic, onions, tomatoes, and olive oil.
- It’s slow-cooked until the flavors meld into a rich, slightly spicy sauce.
- Often served in tapas bars and traditional eateries.
This dish showcases the Mediterranean character of Zaragoza’s cuisine, where preserved fish was once a staple ingredient for inland regions.
4. Jamón de Teruel (Cured Ham)
While not produced in Zaragoza itself, Jamón de Teruel is a delicacy from the neighboring province of Teruel and is widely available throughout the city.
It’s a dry-cured ham, similar to jamón serrano but with a distinct flavor due to the region’s altitude and dry climate. Locals enjoy it thinly sliced as a tapa or appetizer, often with bread and tomato (pan con tomate).
5. Huevos al Salmorejo
This traditional Aragonese dish consists of eggs poached or fried and served in a sauce made with garlic, paprika, olive oil, and vinegar. The sauce, called salmorejo aragonés (not to be confused with the cold soup from Córdoba), is hearty and slightly tangy, perfect for dipping bread.
6. Chilindrón Stew (Pollo or Ternasco al Chilindrón)
Chilindrón is a signature sauce of Aragón made with red peppers, tomatoes, onions, and sometimes ham.
It is commonly used with chicken (pollo al chilindrón) or lamb (ternasco al chilindrón), creating a savory and aromatic stew.
This dish embodies the warmth and simplicity of traditional Aragonese home cooking.
7. Tapas in El Tubo
Zaragoza’s tapas culture thrives in El Tubo, the city’s most famous tapas district. This lively maze of narrow streets near the old town is packed with bars offering small plates and local wines.
Popular tapas to try include:
- Croquetas caseras (homemade croquettes)
- Calamares a la romana (fried squid rings)
- Montaditos (small sandwiches with various fillings)
- Setas a la plancha (grilled mushrooms with garlic)
- Berenjenas con miel (fried eggplant with honey)
Exploring El Tubo in the evening is one of the best ways to experience Zaragoza’s social and culinary life.
8. Queso de Tronchón (Tronchón Cheese)
This semi-hard cheese comes from the nearby Maestrazgo region and is made from sheep’s or goat’s milk. It has a mild, slightly tangy flavor and is often served with bread, nuts, and wine. It was even mentioned by Cervantes in Don Quixote, making it a true cultural as well as culinary gem.
9. Frutas de Aragón
For dessert, try Frutas de Aragón, one of Zaragoza’s most famous sweets. Despite the name (“Fruits of Aragon”), these are candied fruits—such as cherries, melon, or orange peel—covered in rich dark chocolate.
They are a perfect souvenir to take home and can be found in almost every local pastry shop.
10. Guirlache (Caramelized Almond Brittle)
Guirlache is another traditional sweet, especially popular during fairs and holidays. It’s made from toasted almonds coated in caramelized sugar, similar to nougat but with a harder texture.
It reflects Zaragoza’s long-standing Arab influence, with ingredients like honey and almonds that were staples of Moorish cuisine.
11. Local Wines: Cariñena and Somontano
Zaragoza is surrounded by excellent wine regions, particularly Cariñena and Somontano.
- Cariñena wines are known for their robust reds made from the Garnacha (Grenache) grape.
- Somontano wines are more modern in style, offering fresh whites and balanced reds.
Pairing these wines with local dishes enhances the dining experience and offers a true taste of Aragón’s terroir.
12. Chireta and Other Rural Specialties
For those seeking authentic, lesser-known Aragonese cuisine, Chireta is a traditional dish made from rice and lamb offal, seasoned and stuffed into natural casings. Though it may sound adventurous, it’s a beloved dish in rural Aragón, symbolizing the region’s resourceful cooking traditions.
Summary
Zaragoza’s food culture is hearty, authentic, and deeply tied to its land. The cuisine celebrates simple ingredients—olive oil, garlic, peppers, lamb, and bread—transformed into dishes rich in flavor and tradition. Whether you are sampling tapas in El Tubo, savoring a plate of ternasco de Aragón, or indulging in sweet Frutas de Aragón, each bite offers a glimpse into the city’s vibrant culinary heritage.
