Extremaduran cooking is some of the most distinctive in Spain — heavy, meat-forward, built around the Iberian pig, the migas (fried bread crumbs with chorizo), and the cheeses of the region: Torta del Casar and Queso de la Serena, both made from raw sheep's milk and so soft they are eaten with a spoon. Mérida's restaurants are honest, traditional places more than they are showy ones; the best are clustered around the old town and along Calle John Lennon.