Extremadura Restaurants

Extremaduran food reflects the austerity of the landscape: peasant fare, with a strong character. In addition to fresh produce, Extremadurans rely on pigs, of which every part is used, including the criadillas (testicles—don't confuse them with criadillas de la tierra, which are "earth testicles," also known as truffles). Meats are outstanding, most notably the complex and nutty jamón ibérico de bellota(ham from acorn-fed Iberian pigs) such as those from the Sierra de Montánchez north of Cáceres or the Dehesa de Extremadura from the southern oak parks around Zafra. Equally irresistible are the chorizo and morcilla (blood pudding), often made here with potatoes. The caldereta de cordero (lamb stew) is particularly tasty, as is the beef from the retinto, a local breed of longhorn cattle. Game is common, and perdiz al modo de Alcántara, partridge cooked with truffles, is a specialty. Extremadurans make a gazpacho based on cucumbers, green peppers, and broth rather than tomatoes and water. A common accompaniment is migas, bread crumbs soaked in water and fried in olive oil with garlic, peppers, and sausage.