Burgos is serious about its food. The city's signature dish is morcilla de Burgos — a blood sausage made with rice rather than the onions used in other Spanish versions, giving it a dense, crumbly texture that works extraordinarily well with a glass of local wine. Roast lamb (lechazo) from Castilian wood-fired ovens is the other essential. The tapas culture around Calle San Lorenzo and the streets behind the cathedral is one of the best in northern Spain: informal, generous, and cheap at lunchtime.