Andalucía: gazpacho, salmorejo, pescaíto frito (fried fish); drink: rebujito
Asturias: cachopo (fried veal fillets with ham and cheese); drink: cider
Baleares: coca (like a pizza), ensaimada, sobrasada
Canarias: papas con mojo, ropa vieja, sancocho
Cantabria: sobaos pasiegos, quesada
Castilla La Mancha: pisto, Manchego cheese
Castilla y León: cochinillo (grilled piglet), morcilla (blood sausage), sopa de ajo (garlic soup)
Cataluña: pa amb tomàquet (bread with tomato), calçots amb salsa romesco, escalivada, butifarra (sausage); drink: cava
Comunidad de Madrid: cocido madrileño (stew), bocata de calamares (calamari sandwich), chocolate con porras y/o churros
Comunidad Valenciana: paella, horchata, oranges, coca (cake)
Extremadura: migas extremeñas (fried bread crumbs), Torta del Casar cheese
Galicia: seafood (nécoras, percebes, almejas,zamburiñas), pulpo a feira (octopus ); drink: Albariño (white wine)
La Rioja: potatoes Rioja style (patatas a la riojana), lamb chops with vine shoots (chuletillas de cordero al sarmiento); drink: Rioja wines
Murcia: Murcian salad, zarangollo
Navarra: txistorra, vegetables; drink: patxarán
País Vasco (Basque Country): chuletón (grilled meat) or fish, txistorra (similar to a chorizo but thiner); drinks: sidra (cider) or txakolí (white wine). To experience the true Basque way of eating, head to a sagardotegi in the Astigarraga area near San Sebastián, preferably in the period between January and April. The typical menu includes tortilla de bacalao (cod omelette), chuletón (grilled meat) with peppers, cider, cheese, quince and nuts. Txotx!