Hornazo is a traditional delicacy made by stuffing bread with pork loin, hard-boiled eggs, and chorizo. The bread is made with flour and yeast, and the top is usually nicely decorated with various shapes made from the same dough. It has origins in Salamanca, and it is often prepared for Lunes de Aguas festival, celebrated annually on Easter Monday.
Nowadays, there are many variations on this festive bread, so it can be stuffed with anything from ham and cheese to tuna and smoked salmon.
Patatas a la importancia is a traditional dish originating from Castile. The dish is made with potato slices that are fried in a batter of flour and eggs. The potatoes are fried, arranged on a platter or a plate, then topped with a sauce that usually consists of onions, carrots, flour, olive oil, salt, and white wine or dry sherry (salsa española), or a combination of garlic, parsley, almonds, and white wine known as majao.
Patatas a la importancia are traditionally served as an appetizer.
Torreznos are traditional Spanish tapas consisting of pork belly that's marinated, dried, cut into strips, then fried in olive oil. The result is a deliciously crunchy appetizer that's served in numerous tapa bars across the country.
Torreznos are the most typical in Soria, in the region of Castilla-León. Although the preparation of torreznos might seem simple, it has its tricks – the bacon needs to be at room temperature, while the slices should be 1,5 to 2 centimeters wide.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.