Introduced in 1817, folklore says that tortilla de patata was created by general Tomás de Zumalacárregui in order to feed his hungry army, as food supplies were scarce at the time. The key ingredients used in the dish are thinly sliced potatoes and eggs, so it is basically a very thick potato omelette that resembles a frittata when finished.

Torta del Casar is a cheese made from unpasteurized sheep’s milk in the districts of Los Llanos de Cáceres, Sierra de Fuentes and Montánchez in the province of Cáceres near the Portuguese border. It is named after Casar de Cáceres, its city of origin, and torta or atortao, referring to its shape.

Also known as Torta de La Serena, this soft cheese is produced in the Spanish southwestern province of Badajoz and made exclusively with raw, whole milk from the Merino sheep breed. To coagulate the milk, only wild milk thistle rennet is used, which is an ancient Moorish and Jewish dietary custom.

Originating from the north of Extremadura, morcilla patatera is a Spanish sausage made with a combination of pork meat, fat, and mashed potatoes. The ingredients are flavored with paprika (usually pimentón de la vera) and seasoned with salt and pepper before being stuffed into a pig intestine casing.

La retorta mini is a smaller version of retorta cheese. The cheese is made from raw sheep's milk and it's produced in Trujillo, Spain, where it matures for at least 60 days. La retorta mini is round and small, with a creamy and soft paste.

Tortita de Barros is a Spanish cheese originating from the region of Extremadura. The cheese is made from either raw goat's or, more commonly, sheep's milk. It's left to age for 60 days before consumption. Underneath its thin lace-wrapped rind, the texture is smooth and open, with small eyes unevenly scattered throughout the paste.

Técula mécula is a traditional tart originating from Extremadura. The crust is usually prepared with a combination of sugar, water, flour, rendered fatback or butter and lard, and a pinch of salt. The dough is chilled, rolled out in a springform pan, then chilled again.

Dehesa de Extremadura is a cured ham and shoulders made of pure-bred Ibérico-pigs meat produced in the provinces of Cáceres and Badajoz. The manufacturing process takes at least 18 months for hams and 12 months for the shoulders and consists of salting, resting, curing and aging.

Traditionally produced in the province of Cáceres, Ibores is a semi-soft to semi-hard cheese made from raw milk from the Serrana, Verata, and Retinta goat breeds. Ripened for about 60 days, younger Ibores is creamy, mild, and delicate in flavor with a pronounced nutty finish.