Poultry: Hen à la pepitoria (with almond saffron sauce), roast or grilled fillet of duck breast, stewed duck thighs, stewed or stuffed chicken thighs, roast duck, stuffed turkey, turkey stuffed with truffles in sweet wine, roast duck confit, chicken à la pepitoria and chicken in sauce.

Meat: Sirloin steak brochettes, roast kid, lamb stew, veal cheeks, pork chops, coal-roasted lamb and veal chops, roast lamb and suckling pig, rib eye steak, veal stew, roast suckling lamb, stewed tongue, stewed pig's trotters, braised veal sweetbreads, stewed knuckle, coal-roasted pig's snout, oxtail, veal ragout, kidneys with Sherry, roasted sirloin steak…

Game: Quail (braised or in sauce), rabbit (stewed or with alioli garlic-mayonnaise dressing), stewed deer, pheasant with grapes, stewed wild bore, stuffed pigeon, partridge with chocolate, young pigeons with walnuts and roast venison.

Cereal and pasta: Bolognaise tagliatelle.

Cold cuts: Cecina (salted, air-dried meat), cured Serrano ham and marinated pork loin.

Eggs: Fried eggs with fries.

Legumes: Beans with partridge and pinto beans with rice.

Fish: Anchovy bites with tomato.

Cheese: Combines very well with cured cheese: Manchego, Roncal, Zamorano...

Soups: Castilian garlic-bread soup.