Traditional food from Extremadura

We’re now heading towards the site where Merida’s Roman aqueducts stand. Since the streets leading there aren’t too exciting, let’s use the time to talk about something a little more delicious, the rich and hearty gastronomy of this region. After listening, you’ll know exactly what to look out for at a local restaurant. Extremadura’s capital has soaked up culinary influences from all its historic chapters and blended them into warm, rustic flavours that now reflect the region. Let’s start with something refreshing: Extremaduran gazpacho. It’s a twist on the classic cold soup you might already know, but this version thickens the broth with breadcrumbs and egg yolk, and adds local garden vegetables along with a touch of paprika. If you spot something called zorongollo on the menu, it’s a delicious regional salad made with roasted peppers and tomatoes, mixed with hard-boiled eggs, chopped onions, and parsley. When it comes to local produce, you're in for a treat: creamy goat and sheep cheeses, robust Iberian chorizos, and the prized jamón from the Dehesa de Extremadura, country ham cured to perfection. If you’re craving a comforting, traditional dish, you can’t go wrong with lamb stew or conejo a la emeritense, that’s rabbit Merida-style, both slow-cooked in rich sauces that showcase the region’s love for simple, soulful cooking. Hungry yet? Don’t worry, by the time we reach the aqueducts, you’ll already have your first tapas order in mind.