Carrillada is a traditional dish made with braised pork (de cerdo) or beef (de ternera) cheeks. The dish is especially popular in Andalusia, and the best version is supposedly made with local Iberian pigs. The cheeks are usually braised in red wine or port, typically with root vegetables and spices such as paprika, bay leaves, and cumin.

Cinnamon is also sometimes added. The dish is slowly cooked until the sauce is thick and the cheeks are tender. Carrillada is often served as a tapa.