Here’s a list of the best dishes not to miss in Asturias, a beautiful region in northern Spain renowned for its hearty meals and fresh, local ingredients.
Best Foods To Try in Asturias, Northern Spain
Eating in Asturias
Asturias is a stunning region in northern Spain, known for its deep culinary roots and its incredible contribution to Spanish cuisine. I often wonder whether its influence comes from the region’s strong rural traditions – famous for exceptional meats and cheeses – or from its place at the very foundation of modern Spain. After all, the Reconquista – when Christians began reclaiming the Iberian Peninsula from the Moors – started right here in Asturias with the Battle of Covadonga (you can learn more about it in my list of Spanish documentaries).
When I think of my favorite traditional Spanish dishes and tapas beyond the famous paella, I realize that many of them trace their origins back to Asturian cuisine. So, if you’re planning to visit Asturias or simply want to recreate some authentic regional flavors at home, here’s a list of 10 best Asturian dishes – along with the family recipes we use, all available here on the blog (and a few more still in the works!).
10 Best Dishes Not to Miss in Asturias
Having visited Asturias several times, I can say that what truly stands out to me about this region is its hearty, home-style cooking – rich stews, farm-fresh meats and cheeses, and dishes infused with local cider. Here’s a list of foods you absolutely can’t miss when visiting Asturias.
1. Fabada Asturiana
The most famous dish of Asturian and Spanish cuisine is fabada, a rich bean stew made with large fabes de la Granja (white beans), chorizo, morcilla (blood sausage), and pork belly. It’s one of our favorite fall dishes as a Spanish family, and even the kids love it.
Our youngest has a funny fabada story: she first tried it when she was three, while we were traveling in Cuenca. In one restaurant, fabada was on the menu, and since it was December, it seemed like the perfect comfort meal. I ordered it for myself, while the kids, as usual, chose chicken and fries. When the fabada arrived, our little one asked for a taste – and ended up eating the entire plate, happily giving me her chicken and fries in exchange!
Needless to say, fabada has become a family favorite at home ever since. You can find our recipe in this post.
2. Pote Austuriano
Pote Asturiano is one of Asturias’ lesser-known must-try dishes, though quite similar to fabada. This hearty stew combines beans, cabbage, potatoes, and various cuts of pork into a rich, smoky dish that warms you from the inside out. We also love making it at home – you can find our recipe here.
3. Cachopo
Cachopo is one of my favorite Asturian dishes, and its popularity has only grown in recent years. Today, many restaurants across Spain put creative spins on it, and there’s even an annual contest to crown the best cachopo in the country.
The traditional version consists of two large veal fillets stuffed with ham and cheese, breaded, and fried to golden perfection, usually served with fries and roasted peppers. Cachopo is a true Spanish comfort food, and we love making it at home. Our detailed recipe will be published on the blog next week.
4. Arroz con leche
Arroz con leche is one of Spain’s most beloved desserts. This creamy rice pudding is taken to the next level in Asturias, where the exceptional quality of local dairy makes it rich, velvety, and perfectly balanced with hints of cinnamon and lemon zest. It’s the kind of dessert that feels like a warm, comforting hug in every bite. You can find our recipe here.
5. Chorizo a la sidra
While cider is enjoyed in many parts of northern Spain – I even recently visited a cider house in the Basque Country – it is most closely associated with Asturias. Around Villaviciosa you’ll find some of the region’s largest apple orchards, dedicated to supporting Asturias’ renowned cider-making industry.
Two of the region’s most famous cider-based dishes are merluza a la sidra and chorizo a la sidra. I personally lean toward the latter, as I love how the rich, smoky chorizo melds perfectly with the tangy cider. Our recipe for chorizo a la sidra will be published on the blog soon.
6. Merluza a la sidra
Merluza a la Sidra is one of Asturias’ most famous dishes and a true star of Spanish cuisine. This dish features fresh hake (merluza) gently poached in Asturian cider, typically with onions, garlic, and a hint of paprika.
While hake isn’t usually my favorite fish, I find Merluza a la Sidra remarkably unique, and it’s no surprise that this flavorful recipe has gained popularity throughout Spain.
7. Tortos
Tortos are small, thick cornmeal pancakes, typically served savory with toppings like chorizo, cheese, or cod. With their crispy edges and soft, tender centers, they’re irresistibly good. I only had the chance to try tortos once during our Asturias road trip, but this winter we’re planning to make them at home and share the recipe on the Viva Spanish Kitchen blog.
8. Frixuelos
Frixuelos are one of Asturias’ most beloved desserts – thin, delicate pancakes similar to crepes, traditionally enjoyed with sugar, honey, or a drizzle of cider. They’re a favorite treat during festivals and family gatherings across the region.
I haven’t had the chance to try them on my trips to Asturias, although I’m fairly certain I’ve had tarta de frixuelos (a layered Asturian pancake cake) at some point. Since our family loves crepes, we’re excited to make them at home – perhaps even with a cider-infused topping.
9. Pitu de Caleya
Pitu de Caleya is a renowned Asturian dish featuring free-range, farm-raised chicken, prized for its tender and flavorful meat. Often prepared simply with local herbs and cider, it’s another must-try when visiting Asturias. In my experience, however, it isn’t as widely available in restaurants as classics like fabada or arroz con leche, making it an extra-special treat when you do find it.
10. Callos a la Asturiana
Callos is a traditional Spanish dish that I personally don’t enjoy, but it remains very popular across the country, served in classic restaurants, as a tapa in bars, or during almuerzo in Valencia. It’s made primarily from beef tripe (the cow’s stomach lining), with the two most famous variations being Callos a la Madrileña and Callos a la Asturiana. The Asturian version is often slow-cooked with chorizo and paprika, resulting in a rich, hearty stew.
While I’m hesitant to promise a blog recipe – since I’ve only tried callos once and don’t normally eat it – Carlos is a fan of Spain’s more adventurous dishes, including callos, oreja (pig’s ear, usually cooked until tender and often grilled or stewed), and morro (pork snout, commonly braised or fried). These dishes may sound unusual to some, but they are celebrated in Spanish cuisine for their bold flavors and traditional roots.
11. Casadiellas
Casadiellas are a traditional Asturian sweet pastry, most popular during the holidays, especially Christmas. Because they are primarily a festive treat, they are often left off lists of top Asturian foods. However, if you visit Asturias in winter, you may still find them in local bakeries and supermarkets.
They feature a thin, crisp pastry filled with a mixture of walnuts, sugar, and anise liquor – sometimes with a hint of cinnamon – folded into a half-moon shape and either baked or deep-fried until golden and irresistible.
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