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| Home > Granada Travel guide > What to do? > Food & Drink |
November 22, 2009
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An ample supply of fresh garden vegetables makes it possible to create excellent dishes where the main ingredients are vegetables. Lima beans, artichokes and eggplant are the basis for recipes such as habas con jamón (lima beans with ham), cazuela de habas (lima beans casserole) or albornía (a mixture of vegetables, spices and olive oil). Among the most famous dishes are papas a lo pobre and the tortilla Sacromonte, an omelette with a mixture of vegetables. Stews are a good example of popular cuisine; olla de San Antón is a hearty dish which mixes lima beans, pig's ear or head, bacon and blood sausage; olla podrida is a stew of lamb, pork, veal, chicken, pigeon, sausage and ham with vegetables, such as cabbage, leeks, turnips, carrots and artichokes, as well as prunes and dried apricots. On the coast, numerous recipes with fish are common. Typical dishes are fritura de pescado (fish fry), boquerones adobados (fresh marinated anchovies), cazuela de pescado frito (fried fish casserole) and moraga de sardinas, sardines prepared with white wine, garlic, olive oil, parsley and lemon juice. Alpujarreña cuisine, from the southern Andalusian mountain region, has special ways to prepare the calf, rabbit, partridge and game which abound in the area. Also from the Alpujarra are the recipes for trout, as the best rivers for trout fishing are between Trevélez and Bérchules. We must not forget the delicious migas, a type of fried bread crumbs seasoned with garlic and paprika.  As for Cold meats, Montefrío is noted for its chorizos and Soportújar for its longaniza (sausage). Cured hams from Trevélez are widely renowned. Among the dishes of Moorish origin are lamb meatballs and lamb with pomegranate seeds. Desserts confected by nuns star among sweets from Granada: pastelón de perdiz (partridge pie) by the Encarnación nuns; la hoja (the leaf) from the Jerónimas; and also sweetened pumpkin, apples with wild blackberries, chestnut soup, thick French toast with honey; and from Santa Fe, the piononos, delicate cream-filled cakes soaked in a light syrup. |
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