As in many other Spanish provinces, the gastronomy of Burgos is closely linked to its geographical roots, in this case, Castile and León. This serves to produce many of its gastronomic idiosyncrasies.
To begin with, the proximity of its northern coast has allowed Burgos to supply itself with fresh fish from the Cantabrian Sea and meat from the Castilian culinary heritage, as well as a great pastry and wine tradition that has made the city famous.
Setting a fine table
From a direct inheritance of Iberian hunter-gatherers, a range of conquests and reconquests was traversed that drew a map full of cereals, fish and canned products. This speaks volumes about the good food of Burgos.
In addition to cereals, the vine was (and is) very important in Burgos, as are its sheep and pork meat products with simple gastronomic preparations, but with great flavour and abundance.
Among its main garden products, lentils stand out. These form the base of many preparations that include chorizos, blood sausages or pork cheeks. Lentil dishes are very famous and are usually eaten hot or cold.
Other essential vegetables, fruits and legumes are lettuce, rice, tomatoes, red beans and plenty of cherries and apples.
Burgos has a long tradition of processed foods, especially pork sausages, where butter, rice and onion are basic ingredients. The famous black pudding from Burgos is highly appreciated for its intense flavour.
Chorizo is also a very popular sausage in Burgos. It accompanies a wide variety of dishes, especially the exquisite Castilian soup made of ham, bread, eggs, paprika and garlic. There is a wide variety of chorizos such as Villarcayo and tabea chorizo.
Its abundance of lambs and sheep can be seen in the wide variety of roast dishes that are made, such as suckling lamb from Castile and León, “pinariega” stew and other stews that include beef and suckling pigs.
Among the outstanding dairy products is Burgos cheese, of excellent manufacturing.
It is a watery and soft white cheese that originally was extracted from sheep's milk. However, today it is made with cow's milk or a mixture of both. It is a delicacy served with walnuts, quince or honey as a dessert or in a salad.
The treasure of cereals
The enormous abundance of cereals in its fields has allowed Burgos to develop splendid bakery and pastry products that are very popular and famous.
Among the most notable are Aranda cake and “perronillas”, which are traditional sweets made with eggs, lard, sugar, wheat flour, lemon, cinnamon, brandy and almonds.
Also noteworthy are chocolate honey French toast and “chevaliers”, a yeast dessert filled with cream and covered with icing sugar and almonds.
Almonds are an essential basis of the region's diet of nuts, generally from the Caderechas Valley.
Of special note are the caramelized ones that are a true deity of Burgos, as well as “canelitos”, sweets made from white chocolate and sugar, sprinkled with plenty of cinnamon.
The taste of wine and brandy
Burgos abounds in terms of its wine production, which is so valued that it has its own denominations of origin, such as Ribera del Duero and Ribera de Arlanza. Both have a great aroma and flavour and have received awards for their quality.
In addition to these international wines, Burgos has a menu of artisan wines so popular that a whole range of festivals has been created to taste them.
In addition, pacharán, liqueurs and spirits have a long tradition in Burgos. All of them are very popular among diners and tasters.