The Blue Room of the Casino of Huesca has been the setting for the official presentation of the Correos stamp dedicated to Pollo al Chilindrón, an emblematic recipe of Aragonese cuisine. The issuance, which is part of the annual series «Culinary Arts: Spain in 19 Dishes«, aims to highlight the most representative culinary specialties of each autonomous community.
The event was attended by the mayor of Huesca, Lorena Orduna Pons; the president of the Aragonese Academy of Gastronomy, Ernesto Fabre González; the academic Javier García Antón; the chef Carmelo Bosque Allué, author of the recipe featured on the stamp; the photographer and academic Miguel Ángel Vicente Val, who created the image; and the director of Philately and Institutional Relations of Correos, Nuria Lera Hervás. Numerous philatelists from the community also attended.
During the ceremony, the traditional honorary postmarking was carried out. The stamp, issued on April 22, has a postal value of 4.6 euros and has been released in a Block Sheet format with a print run of 70,000 copies. It is illustrated with the essential ingredients of the dish: red pepper, onion, garlic, and tomato—humble products that are combined with meats such as chicken, lamb, or rabbit.
Pollo al Chilindrón, as prepared by Carmelo Bosque Allué of the restaurant Lillas Pastia, is a dish deeply rooted in high Aragonese tradition. Although its origin is not pre-Columbian—since it includes products that arrived from America such as pepper and tomato—the recipe solidified in the province of Huesca starting in the 19th century. Today, it is an indispensable part of the festive menu during the celebrations of San Lorenzo, the patron saint of the city.
The Aragonese Academy of Gastronomy highlights the cultural and etymological richness of the term “chilindrón”, which to some refers to an ancient card game, while others link it to a specific culinary technique or the use of local peppers.
Through this philatelic initiative, Correos reinforces its commitment to promoting Spanish cultural and gastronomic heritage, integrating the flavor and history of Aragon into the country’s philatelic collections.
