Huesca Gastronomy
The Autonomous Region of Aragon has inherited its rich gastronomy
from the different cultures which have passed through the region
over the centuries. It knows how to exploit its local products
and today its cuisine is described as classical. The great geographical
diversity of this region has given rise to top quality products
which are as varied as the land's orography. Aragonese cuisine
is based on popular stews which vary in accordance with the area
where they are prepared. Traditional recipes are currently being
modernised but will always maintain their characteristic simplicity
and honesty. The Aragonese market garden offers a great variety
of fruit, vegetables and pulses, including the thistle and borage
which, due to their increasing popularity, are often seen on the
menus of top restaurants, haricot beans, onions from Fuentes,
asparagus from the banks of the River Ebro and the oils from Lower
Aragon, whose excellent quality is due to the olive used in their
preparation. The fruit grown in Aragon is admired throughout the
rest of mainland Spain: pears, apples, cherries, plums, peaches
with D.O. from Calanda and recently cultivated strawberries, which
are as good as the best wild specimens.
A delicious speciality particular to Huesca
is Truchas con Jamon, or trout with cured ham.
Huesca guide