Typical dishes
• Cooked Montanes
• Cooked Lebaniegos
• Anchovies Santoña
• Sobaos
• Quesada
• Ties Unquera
• Cheese Tresviso
• Marc

If anything can boast every village, every town in Spain, is to have a distinctive cuisine, unique and delicious. In addition to stews, roasts and other savory dishes, sweets that are spread over each of the points on the peninsula and islands are innumerable. Some of them have hundreds of years behind them, others less, but all are united by good taste of the elaborate handmade.
Montanes Cooked
The mountain is cooked gourmet dish typical of Cantabria, unlike other types of cooked typical country like Madrid, the maragato or lebaniego, bears no chickpeas as the main element of the dish. Interior is a stew of the essential components are the white bean and cabbage to which is added compango (sausage, ribs, sausage and bacon) from the matacíu of chon.
It is an entree to have a large caloric intake, so it satisfies the appetite, sometimes enough is eaten as a single dish, tasting the vegetable and meat first and second. This is not trivial because the mountain is usually much cooked dish if you want to try something more than dessert.


– White beans, 300 grams
– End of ham, 1 unit
– Bacon, 100 grams
– Potatoes, 1 unit
– Small head cabbage, 1 unit
– Pork rib, 150 grams
– Black pudding with onion, 2 units
– Salt to taste

Put the beans in soak overnight. Put them in a pot with cold water and bring the fire when starts to boil, change the water by a new one and add the ham, ribs, bacon and sausage. When boiling, skim. Simmer beans, meat and sausage for 45 or 50 minutes over low heat.
Meanwhile, remove tough outer leaves and stem, the cabbage and cut into thin strips.
Going through water, drain and add to pot, stir and simmer for half an hour.
Cut the sausages into thick slices and add them along with potatoes, peeled, washed and chopped, to the pot. Continue cooking for 15 to 20 minutes until everything is tender and stay connected. Serve hot in an earthenware casserole.

Calories: HIGH
Concept: stew and stews
Difficulty: MEDIUM
Time: 2 hours 10 minutes

Cooked Lebaniegos
The cooked lebaniego is one of the gourmet dishes typical of Liebana, Cantabria. Interior is a stew of the essential components are small
Bowls chickpeas, potatoes and cabbage (cabbage today for lack of cabbage) that is added from the matacíu compango of chon (chorizo, blood sausage, bacon, ham bone), and beef ( jerky, and Zancarrón knee bone) and filling, which is a dough made of bread crumbs, egg, chorizo and parsley.
It is an entree with a large caloric intake, so it is sometimes eaten as a single dish, tasting soup first, then the beans (sometimes with a salad of lettuce), and finally the meat along with the filling, but also can eat the beans and meat together.

Bowls chickpeas
Salt or baking
Take meat or Zancarrón or to make old clothes always Veal
Chicken Thigh
For cooked sausage
White butter
Marrow bones or bone marrow (tibia)
Bone point Jamon Iberico ham (castrated male)
Leeks, carrots, garlic, parsley …
Four eggs
Loaf of bread two days
Mineral water about 5 liters or more

Put a handful of beans per person or handful and a half, depending on the size of the hand in a large bowl with water. The water must be very hot but never boiling. Add a large handful or handful of salt and half water, let soak overnight.
The next morning put in a large pot boil mineral water (about 5 liters to 7 people), when boiling add the beans, previously clarified, along with the marrow bones and ham and beef or take Zancarrón and butter. Down a little fire but bearing up. As you will have to go by collecting the foam, which stands in cooking surface of the bone marrow and fat from the meat. After approximately one and a quarter is added: chicken, chorizo, leeks, potatoes (2 or three, to taste) and allow the same half hour fire. We will have to continue to remove the foam in the broth supernatant until totally removed.
Clarification: the chickpeas Bowls or Liebana valley are small hard i is not never come to undo, even if a little hard on the outside must be made inside. Without fear of the times, when more chup-chup and slower the better, without fear … To display a button, I was in total almost 5 hours and still could have been for an hour more, I explain that I could not put them salt at night, which was essential to tender. The mineral water gives a softer feel and the cooked chickpeas. Whenever you add water must be at the same temperature as the cooking is essential.
Past the hour and three quarters, is removed as in the Madrid …, a good pot of broth, which is boiled separately. When boiling add the crust of a loaf of bread (which has to be a little hard bread of two days) instead of the noodles, letting it do in a minute or two more or less. It also has to pass once done filling in the pan for about two minutes in the soup. The vegetables will cociéndola part in a small bowl and stir-fried with garlic
Filling: beat four eggs and add bread crumb loaf, before crumbling to friction of the hands, it must be like Breadcrumbs can also be an alternative. Chop garlic and parsley … Very fine with chorizo and butter. Done it, hey …, is set to fry as if it were an omelet in a little oil not too hot, you can use oil garlic sauce with vegetables. It will gradually solidifying, will have to close it like a tabbed on, leaving a rectangular tile, or similar to a rectangular pancake.
The presentation is typical of soup, potato carrot peas, leeks and winter cabbage or cabbage and separate the meat.

Anchovies Santoña

… Big and whole. ALL Cantabrian anchovies are buenísimas, alone, with cheese, bread, peppers … and do not forget that fish is rich in calcium, omega and all property that has a 100% handmade product made and without any handling.



The soba is a typical product of the Pas Valley (especially of Selaya and Vega de Pas) and one of the most representative of Cantabria (Spain). In the original recipe ingredients were bread dough, white sugar and butter. In the ancient pasiego sobao added two eggs, a grated lemon peel and anise liqueur or rum. The modern sobao emerge in 1896, when a cook of Dr. Madrazo, Eusebio Hernández Martín, substituted for flour dough.

Their recipe consists of a kilo of sugar, one of butter, 900 grams of flour, 12 eggs, a pinch of salt, grated lemon, a tablespoon of rum or anise and a bit of baking powder. Mix sugar and butter, add salt and lemon, and continue kneading. Then the eggs are incorporated gradually, along with a tablespoon of liquor. Then add the flour and yeast. Once the dough is ready, is placed in molds of paper and placed in the oven, trying a balanced throughout the cooking surface.


Quesada Pasiega recipe:
-500 Grams of flour
-4 Eggs
-1 / 2 liter of fresh milk
-200 Grams butter
-4 Tablespoons curd
-250 Grams of sugar
-lemon zest
-2 Teaspoons baking powder
-250 Grams of sugar

In a bowl, we beat the eggs and sugar while we add the other ingredients, taking care that there are no lumps, and the mixture is too gooey. Working with your hands until everything is well connected.
We spread a mold with butter and extend the dough on it. Then preheat the oven and introduce quesada. We let it cook for about 30 minutes, until browned (we check the point of a needle-stick coción). When is ready, take it out of the oven and let cool long enough.

Unquera Ties

The origin of this term is that these sweets “were given as a decorative knot. This avoids the simplicity at the sight of a sweet pastry made from.
Is perfect to take breakfast or snack. If you love the sweet, sure you’ll also find room for taking them at other times.

Ingredients and preparation
If anything characterizes the pastries and sweets made in the pastry shops or bakeries of peoples, as is the case Unquera is the use of natural ingredients. Artisans tie pastry company’s Pindal Cantabria SL Reed, stand out as key elements for developing these, “the butter and flour and sugar, eggs and almonds.
These experts describe the steps we must continue to prepare these delicacies pastry:
It performs kneading the flour.
Butter is added to a paste which is given three laps. Then, put a chill in a cold room until it reaches 6 C º -8 º C.

Upon reaching the desired temperature, turn to just a few laps around the filling and again repeat the process of introducing it in the refrigerator to achieve the grades listed above.
Following these steps, we move to stretch the dough and cut into pieces about 15 cm.
Each of those pieces, it becomes a kind of knot, and adding the mixture of ground almonds with icing sugar.
Finally, just baking time is approximately 20 minutes.
If you travel north of Spain, please stop by one of the artisan bakeries and test these original cakes. The mix of crunchy pastry with sugar and almond hardened surprise you.

Cheese Tresviso

Delicious artisanal blue cheese the Liébana.
Included in the group of blue cheeses, the Bejes-Tresviso Picon is a traditional cheese produced in the Liébana at the foot of the Picos de Europa (Cantabria), from the mixture of milk from cows, sheep and goat . Its flavor is strong, spicy, buttery, full of personality, appearance and oily, yellowish white with numerous veins of a bluish green color produced by the action of the mold “Penicillium”. Its maturation is carried out for three or four months within the natural limestone caves, abundant in the region. You Denomination of Origin since 1994.
Season: Although it occurs throughout the year, the point of production corresponds to the spring and summer.


It is a very popular drink in Cantabria which dates back to the fourteenth century in the Valle de Liebana. In recent times there are two distinct moments before and after the intervention of Finance. Before the Treasury require labeling of liquor production was completely familiar and consumption, thus much more limited, almost not sold a bottle of pomace out of the valley lebaniego. Later, after the Finance Ministry began to collect taxes, disappeared almost entirely of small producers, whose hollow occupied explicitly enterprises engaged in the production of residue, but there is still so familiar, for own consumption. It has become common in a festive drink in Cantabria, in addition to a conference in which is held annually on the Day of Marc, with a massive influx


Recipe herbs pomace

To make the recipe for herb liqueur pomace, you’ll use these ingredients:
– A quart of grape marc spirit
– A branch of rosemary
– Some sage leaves
– Mint leaves
– Some rue leaves
– A branch of thyme
– Obtained from a syrup of sugar and one cup water

First, you have a liter of liquor residue in a sealed glass container. Then put all the herbs, one at a time, to macerate for a period of two months. You prepare the syrup the traditional way, by boiling water with sugar. You will notice that this preparation over other liquors, is not much sugar. It is a liquor where the most important are the herbs that should prevail with its aromas and flavors. Strain the alcohol with herbs and mix with the syrup. Let stand this preparation for at least two weeks and bottling. Drain it and you will see one of the finest liquor you can find homemade.

Information obtained from:
www.cocinavino.com / recipes
www.ciao.es / Cantabria_Gastronomica
www.cocinayhogar.com / parathyroid / food / candy
www.spain.info / TourSpain / Dining
www.innatia.com / s / c-drinks-home / a-liquor-marc-herbs