The cuisine offered at the parador and at many other places in Cáceres affords a novel experience to even seasoned travelers. You might try the famous cuchifrito, suckling pig stewed in pepper, orange, and vinegar sauce; or caldereta de cordero, lamb with pepper and almonds. A more daring choice would be jabalí a la cacereña, wild boar marinated in red wine and herbs. The most characteristic dessert in all of Extremadura is técula mécula, an ancient example of the region's marzipan confectionery, which, like most things in Cáceres, has been passed down from one generation to the next for centuries.

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