Ajoarriero Cod — Bacalao al Ajoarriero at Taperia La Mina
Our Ajoarriero Cod (Bacalao al Ajoarriero) brings the bold, rustic flavors of Navarre to Benidorm. This classic northern Spanish dish features desalted, shredded cod slow-cooked in a rich sauce of roasted choricero peppers, ripe tomatoes, onions, garlic, and finished with beaten eggs that create a luscious, creamy texture. It is a dish born from the muleteers who traveled the roads of northern Spain — hearty, nourishing, and deeply flavorful.
The Story Behind Ajoarriero
The name “ajoarriero” comes from the Spanish words for garlic (ajo) and muleteer (arriero). For centuries, muleteers transported salted cod along the trade routes of the Iberian Peninsula and cooked it with whatever ingredients they found along the way — garlic, peppers, tomatoes, and olive oil. Over time, this humble traveler’s meal became one of the most beloved dishes in Navarrese and Basque cuisine.
Our Traditional Preparation
At Taperia La Mina, we follow the classic Navarrese recipe. Desalted cod is shredded and gently folded into a slow-cooked sofrito of choricero peppers, diced onion, sliced garlic, and ripe tomatoes. The cod melts partially into the sauce, creating a creamy, unctuous consistency. Beaten eggs are stirred in at the end, adding silkiness and binding everything together into a dish that is rich, warming, and utterly satisfying.
Serving Suggestions
Ajoarriero is served hot, traditionally in an earthenware cazuela, with plenty of crusty bread for soaking up the incredible sauce. Pair it with a glass of Navarre red wine or a cold cider. Discover the hearty cuisine of northern Spain at Taperia La Mina.