Rioja Style Cod — Bacalao a la Riojana at Taperia La Mina
Our Rioja Style Cod (Bacalao a la Riojana) is a tribute to one of Spain’s most iconic regional dishes. Tender cod fillets are gently poached in a vibrant, aromatic sauce made from roasted choricero peppers, ripe tomatoes, caramelized onion, and garlic. The sauce is the star — thick, rich, and deeply flavored with the concentrated sweetness of roasted peppers and the bright acidity of tomato. This is the taste of La Rioja on a plate.
The Soul of Riojan Cuisine
Bacalao a la Riojana is one of the most emblematic dishes of La Rioja, Spain’s most famous wine region. The dish reflects the region’s love affair with both cod and wine — the sauce, built on the deep red intensity of dried choricero peppers and enhanced by tomato, garlic, and olive oil, is a concentrated expression of Riojan gastronomy. In the best restaurants of Haro and Logroño, this dish has been served essentially unchanged since the 19th century.
Our Preparation
At Taperia La Mina, we prepare our Rioja-style cod using desalted cod loins, which are thicker and more luxurious than fresh cod. The sauce begins with a slow-cooked base of finely diced onion and garlic, followed by the addition of choricero pepper pulp (obtained by soaking dried peppers and scraping out their intensely flavored interior) and grated ripe tomato. The cod is placed in the simmering sauce and cooked gently until it flakes into the sauce, absorbing all those beautiful flavors.
Perfect Wine Pairing
This dish is the ultimate showcase for Rioja wine. A glass of Crianza or Reserva, with its notes of red fruit, vanilla, and spice, mirrors the dish’s warmth and complexity beautifully. Serve with crusty bread and golden potatoes for the complete Riojan experience. Explore Spain’s wine country cuisine at Taperia La Mina.