I recommend horse meat sausages. I tried one when I visited Catalonia, and it is tasty.

Also in Catalonia (whose emblem has been the valiant torero), I developed a taste for jamón serrano. The hypermarkets and tapas bars are festooned with pig legs, curing in the open air, and ready to be sliced thin and served with Manchego.

*Chef kiss*. It is rather difficult to obtain those ingredients in the States. Import laws are not so friendly to Spain.