Food & Drink

The city’s cuisine is a delightful fusion of rustic, hearty flavours rooted in tradition, yet bursting with the vibrant tastes of fresh local produce. From its renowned meats to its distinct wines and sweets, Badajoz’s food and drink are a celebration of Spain’s south-western soul.

Traditional Dishes

One cannot discuss Badajoz without mentioning its prized pork products. Extremadura is famous across Spain for its exceptional Iberian ham (jamón ibérico), and Badajoz is no exception. The ham here is often cured for months, sometimes years, resulting in a deeply intense and nuanced flavour. Accompanying this, other pork delicacies such as chorizo and morcilla (blood sausage) feature prominently on menus and in tapas bars throughout the city.

Another staple is the migas extremeñas, a traditional dish made from breadcrumbs fried with garlic, olive oil, and often accompanied by chorizo, bacon, or fried eggs. This humble yet flavoursome plate is a favourite comfort food, especially popular during the colder months.

For something more substantial, locals often enjoy caldereta de cordero, a slow-cooked lamb stew infused with local herbs and spices. The dish showcases the region’s pastoral roots and makes the most of the tender lamb raised in the surrounding countryside.

Fresh and Local Ingredients

Badajoz’s proximity to the fertile plains and the Guadiana River means fresh vegetables and fruits also play an important role. Seasonal produce like peppers, tomatoes, and garlic form the basis of many dishes. Olives and olive oil are ubiquitous, lending their distinctive aroma and flavour to both cooked and raw dishes.

The city’s markets brim with fresh fish from nearby rivers and even some coastal fish transported in daily, offering another dimension to the local cuisine. Dishes such as grilled sardines or fish stews reflect this blend of inland and coastal influences.

Wines and Drinks

Badajoz belongs to the larger Extremadura wine region, which is increasingly gaining recognition for its quality. The local wines tend to be robust and full-bodied, often made from indigenous grape varieties. Reds are particularly popular, pairing wonderfully with the region’s rich meats and cheeses.

In addition to wine, torta del casar — a creamy, soft cheese from nearby Cáceres — is often enjoyed alongside a glass of local red wine or a cold beer, forming a perfect snack or appetizer.

For a traditional non-alcoholic beverage, the region offers zurracapote, a type of sangria made from red wine, fruit, sugar, and sometimes cinnamon, which is especially refreshing during festivals and warm weather.

Sweet Treats

No culinary journey through Badajoz would be complete without sampling its sweets. The city is famous for its pestiños, a deep-fried pastry glazed with honey or sugar, often enjoyed during Christmas or Easter. Another favourite is buñuelos, small fried dough balls sometimes filled with cream or served dusted in sugar.