Escudella-

escudella is referred as their national dish. It’s topically eaten in winter and on holidays including Christmas. It is constructed out of chicken, veal, meatballs, pig snout and pig feet and a special sausage named the butifarra sausage. It includes potato’s white beans and cabbage. 

 

Trinxat-

trinxat is a mix of mashed potatoes, cabbage and leeks. Fried cubes of bacon or pork fat are also added. Trinxat is served topped with chicory leaves and a poached egg.

 

cargols (snails)-

snails are a popular dish in Andorra. The most typical way of preparing the cargols in Andorra is cargols a la lluna. In which the snails are oven roasted and eaten with olive oil salt and aioli or a paprika-infused vinaigrette.

 

tricha a la andorrana-

andorra does not have a coastline, so see food is not common. But many rivers flow through Andorra wich are filled with fresh water trouts. The Andorran style trout is grilled and wrapped in ham.

 

embotits-

embotits are cured meats and include many types of Andorran sausage hams and black puddings. Embotits can be found on all Andorran tables and are eaten throughout the year.the most typical type of embotits are longaniza, donja, bisbe and morcilla. 

 

Cunillo (rabbit)-

cunilla lteraly translates to rabbit. This again is cooked in a variety of ways, but most commonly it is stewed in rich tomato sauce with onions and white wine

 

Chicory salad-

andorrans eat a lot of vegetables in winter stews, such as potatoes, beans and cabbages. But when spring and summer arrive they eat something a bit lighter and fresher. Wild chicory grows on mountain sides and is picked to be made into salad. The chicory salad contains pieces of bacon and nuts.

 

coca massegada-

cocas are a snack or dessert. They can come in many variantians as sweet and savory. The sweet kind s the traditional version and is eaten on special occasions. It is made from a flat, sweet, oval bread and is topped with candied and dried fruits and almonds.

 

crema Andorrana-

it is similar to créme brûlée. It’s a kind of creamy custard like desert. But instead of burnt sugar on top it is accompanied by freshly whipped cream.