Jaca’s cuisine is rooted in traditional Aragonese flavors, offering visitors a taste of the region’s rich culinary heritage. Lamb is a staple of the local diet, often prepared as “cordero a la pastora,” a hearty dish of roasted lamb cooked with potatoes and onions. Another popular dish is “migas,” made from breadcrumbs fried with garlic, chorizo, and olive oil, a rural meal that has become a local favorite.
The Pyrenees region is also known for its game meats, wild mushrooms, and cheeses. Jaca is particularly proud of its “Ternasco de Aragón,” a type of young lamb meat that is tender and flavorful, often served with local wines. Visitors will also find “chiretas,” a traditional dish made with lamb offal, rice, and spices, wrapped in intestines and boiled.
For dessert, “pastillos de Jaca,” a local pastry filled with almonds and honey, is a must-try. Local restaurants and cafes throughout the city serve these dishes, and food festivals such as the annual Gastronomy Fair of Jaca offer visitors a chance to sample the best of the region’s food and drink.