If you want to eat in Cabezon de la Sal, you will find many Cantabrian traditional dishes made with great ingredients. The Saturday market is famous in the whole region, and many farmers and ranchers participate in them. The cocido montañés is popular, made with white beans and chorizo, blood sausage and cabbage- It is very juicy.
Between the meats, we recommend the tudanca cow steak (this is a local Cantabrian breed that lives in semi-freedom, eating natural grass, what translates into a better quality meat). Due to its proximity to the Hunt Reserve of the Natural Park Saja-Besaya, many hunt dishes, such as beans with quail or deer, are offered.
Apart from the fish you can find in any Cantabrian village, the menus from Cabezon offer salmon and trout from the Saja river. The traditional desserts we recommend are the sheep cheese, the homemade cuajada, the leche frita and rice pudding. The palucos de Cabezón are really popular, and they are made with eggs, sugar, honey and coconut and have a cake texture. In Cabezon de la Sal, the first city council of Cantabria to demand the autonomy, each second Sunday of August the Day of Cantabria is celebrated. This is a great opportunity to discover the traditions of the town.