BATALLÓN

The land of Valencia de Don Juan (or Coyanza) could not be left out in a review of the culinary wonders of León. Valencia de Don Juan brings batallón to the province’s menu. This potato stew includes different meats, and rice.

To round off and as a cooking curiosity, we have the ancas de rana (frog legs). This specialty, not known in Spain outside the province, is typical from La Bañeza. In spite of cultural taboos, it is an exquisite, delicate food whose taste is similar to chicken. Its preparation invites the use of tomato, paprika, garlic, pepper and chilli pepper.