TABLE OF CONTENTS
Best Andorran Foods
Trinxat is a savory Andorran dish consisting of chopped and mashed cabbage and potatoes with the addition of mushrooms, garlic, pork or bacon, salt, pepper, and olive oil. The name is derived from the Catalan trinxar, meaning to slice, mash, or chop. The mash gets flattened into small pancakes that are fried in oil and garnished with bacon pieces.
Trinxat is an ideal winter dish due to the fact that cabbage is the best after it's been touched by frost, and it doesn't get any better conditions than those on high altitudes of Andorra's mountainous parts. Locals learned to make the most of the crops that grow on poor soil, so it is not unusual that potatoes are heavily represented in the dish.
MOST ICONIC Trinxat
Truite de carreroles is a traditional mushroom omelet. It is made with a combination of eggs, butter, mushrooms, scallions, tarragon, and grated cheese. Once prepared, the omelet is folded in half and served. If desired, you can add a few extra scallions for an even richer flavor.
OTHER VARIATIONS OF Omelet
Escudella de pagés is an Andorran soup with a consistency so thick that it could also be classified as a stew. It is made with white beans, ham bone, veal or beef marrow bone, chicken, veal, cured ham, cabbage, potatoes, rice and pasta. Unlike many other soups and stews, this one is believed to be good only on the day it was made, so it should be served immediately.
Orelletes are Spanish and Andorran pastries that are especially popular in Catalonia and Valencia. The dough is made with flour, sugar, eggs, anisette, and olive oil, but it might also include orange and lemon juice or zest. The dough is traditionally fried by women, and in the past, the pastries had often been consumed after mass, when they were accompanied by a glass of sweet local wine.
The name orelletes means ears, referring to the ear-like shape of these festive pastries that are present at most weddings, birthdays, and similar celebrations. For the best experience, orelletes should be dusted with powdered sugar.
MAIN INGREDIENTS
Truta de rio à Andorrana is a traditional dish featuring river trout, a common fish in the high mountain rivers of Andorra. The dish includes river trout seasoned with salt and pepper, floured, and fried in lard or olive oil. The key ingredient is fatty ham, which is fried separately and placed on top of the trout, adding a rich, flavorful touch.
The trout is then drizzled with the cooking fat and served, often paired with Andorran wine. This simple and light dish is ideal for summer meals.
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Best Andorran Food Producers
AWARDS
Terraolivo IOOC - Grand Prestige Gold
2022
BEST Aceite La Masada Roya (andorra) Olive Oils
TABLE OF CONTENTS
Best Andorran Food Products
AWARDS
Terraolivo IOOC - Grand Prestige Gold
2022
AWARDS
Barcelona Beer Challenge - Gold
2022
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