The Zamorana cuisine uses quality ingredients from its agriculture and livestock. If you want advice about what to eat in Zamora we suggest starting with a soup-either garlic soup or a soup called ‘sopa de boda’ with bits of ham and sausage. You may also like the habones a la sanabresa ordare to try the zamorana rice that traditionally included bits of pork, like the ear, nose and leg.
Among the famous legumes are the Lenteja Pardina de Tierra de Campos and the Garbanzo de Fuentesaúco, both with I.G.P.
For meat, you will find delicious roasts of goat, suckling calf and suckling pig. For extra flavor, it is common to use ajilimójili, a seasoning made with chamomile olive oil (from olives grown in the area), chili pepper oil, garlic, and vinegar. Pigeon is also very popular.
As for fish to eat in Zamora, the most popular are the cod with ajoarriero and the tranca with the grilled trout from the Esla.
Don’t forget about the famous Zamorano cheese with D.O.P.
During the Fiestas de San Pedro, they celebrate the Garlic Fair in the capital (in Las tres Cruces avenue). Garlic is present in many recipes in the province, the most common being the garlic soup that is traditionally consumed in the early morning on Resurrection Sunday during Holy Week.
Wash down this food with a variety of wines with D.O. Such as Arribes Wine, Tierra del Vino de Zamora Wine, Toro Wine, and Vino de los Valles de Benavente. The new trends in cuisine have reached Zamora and are not only used to update traditional dishes, but also tapas. If you visit the city in late Abril or early May your visit will coincide with the De tapas por Zamora and you will have the opportunity to taste a variety of both traditional and avant-garde tapas.
Finish your meal in Zamora at a local bakery. The most typical pastries are the cañas zamoranas (filled with custard), the rebojos (cakes soaked in alcohol, syrup, sugar and cinnamon), and the empiñonados or almendrados, sweets made by the nuns.