Crestas de gallo – Cockscombs

Crestas de gallo are the red rubbery part of a cockerels’ head crests and typical of Castilla y León and the Madrid region, particularly Zamora and Cuenca. With a gelatinous texture similar to mushrooms, they are usually stewed with vegetables and spices. 

They are very typical of Castilla y León and the Community of Madrid.

 

Cabezas de cordero – Sheep heads

Roasted sheep heads are traditionally eaten in Aragón in northeastern Spain, where they are called cabezas de ternasco. Nowadays sheep heads are only popular with the older generation, as young people find them rather off-putting and you have to know how to remove the meat from the head. 

And a few more honourable mentions…

Lamprea en su sangre – Lamprey in its own blood

Simply put the lamprey is half fish – half snake, and because it feeds on other fish it is often called ‘the marine vampire’ in Galicia, where it is fished in the waters of the Miño river. In this northwestern region it is usually cooked in its own blood, which gives it a dark and disgusting appearance, even though it’s meant to be delectable. 

Filloas de sangre – Blood pancakes

Filloas de sangre, known as Galician blood crepes or pancakes, are made with pig’s blood. They are usually eaten during the autumn and winter months, and are particularly popular around carnival time because this is the usual slaughter season.

Burro – Donkey

Not to be confused with burrito, the Mexican-style wrap. Burro (donkey) is apparently similar to veal, and very typical of Granada. Spaniards say it also has great health benefits, protecting against asthma and pneumonia, among others.