At breakfast:canya (cream filled
pastry), bikini (toasted ham and cheese sandwich),
torrada (open toasted sandwich with your choice of
filling) and xurros amb xocolata/churros con chocolate
(a lightly deep-fried stick of plain pastry dipped in thick,
hot chocolate).
Lunch & Dinner:
The all-important sauces: sofregit (fried onion,
tomato and garlic); samfaina or chanfaina
(sofregit plus red pepper and aubergine or courgette); picada
(made with ground almonds, garlic, parsley, pine or hazel
nuts, and breadcrumbs);allioli (pounded garlic with
olive oil, and egg yolk to make a mayonnaise-type sauce);
and romesco (an almond, tomato, olive oil, garlic
and vinegar sauce, also used to dress salads).
Also: tortilla, canalons (Catalan cannelloni),
mariscada (seafood dish with crawfish and shrimps
fried with garlic and olive oil), arros negre (rice
with squid ink which makes it black), escudella I carn
d’olla (local beef stew).
Deserts:crema Catalana (a rich,
creamy custard sprinkled with cinnamon).
Beverages: Orxata – (a refreshing drink made with the
juice of the chufa, a fruit similar to the papyrus) Granizado: (orange or lemon juice with crushed ice
served from centrifugal machines. Coffee can also be prepared
this way). Beguda de pobre (literally 'drink of the poor' –
typical of the Lleida region this drink is made with oranges,
anise and sugar). Vermuth al grifo (wine macerated with herbs) Moscatel (sweet dessert wine)
