specialties, other signature tapas include: mejillones en escabeche (marinated mussels), gildas, albóndigas (meatballs), callos, torreznos or raxo de cerdo. Regional cuisines Andalusia Andalusian cuisine is twofold: rural and coastal. Of all the Spanish regions, this region uses the most olive oil in its cuisine. The Andalusian dish that has achieved the most international fame is gazpacho, from Hispanic Arabic gazpáčo. It is a cold soup made with five vegetables, vinegar, water, salt, olive oil, and stale bread crumbs. Other cold soups include poleá, zoque and salmorejo. Snacks made with olives are common. Meat dishes include flamenquín, pringá, oxtail stew, and menudo gitano (also called Andalusian tripe). Hot soups include sopa de gato (made with bread), caldillo de perro (fish soup with orange juice) and migas canas. Fish dishes include pescaíto frito, soldaditos de Pavía, and parpandúa. A culinary custom is the typical Andalusian breakfast, which is considered to be a traditional characteristic of laborers which is extending throughout Spain. Cured meats include Serrano ham and Iberico ham. Typical drinks in the area include anise, wine (such as Malaga, Jerez, and Pedro Ximénez), and sherry brandy. Aragon Aragonese cuisine has a rural and mountainous origin. The central part of Aragon, the flattest, is the richest in culinary specialties. Being in a land where lambs are raised on the slopes of the Pyrenees, one of its most famous dishes is roast lamb, or asado de ternasco. The lamb is cooked with garlic, salt, and bacon fat. Pork dishes are also very popular. Among them, , roasted pork leg, and almojábanas de cerdo. Among the recipes made with bread are migas de Pastor, , , and . The most notable condiment is garlic oil. Legumes are very important, but the most popular vegetables are borage and thistle. In terms of cured meats, and also ham from Huesca are used often. Among the cheeses, is notable. Fruit-based cuisine includes the very popular fruits of Aragon (Spanish: frutas de Aragon, which are candied fruits) and maraschino cherries. Asturias Asturian cuisine has a long and rich history, deeply rooted in Celtic traditions of Atlantic Europe. One of its most famous dishes is fabada asturiana. Fabada is the traditional stew of the region, made with white beans, sausages (such as chorizo and ), and pork. A well-known recipe is fabes con almejas (beans with clams). Asturian beans (fabes) can also be cooked with hare, partridge, prawns, or