Sierra de Grazalema – Spain | Delicious Andalusian Gastronomy

The Andalusian Sierra of Grazalema , land of the province of Cadiz in the westernmost sector of the Sierra de Ronda, being composed of different sierras is undoubetly a place where you can enjoy several natural, historic beauties but also for a very rich gastronomy highlighted by excellent products that inmediatly capture the most refinated palates.

This territory of Southern Spain is well known for its delicious ham, game meats, lamb, soups essentially made with milk from the Merino sheep.

We can start from this dairy products that they are very versatiles, well known for their salty taste and they can be combined in appetizers with ham, chorizo, slices of toasted bread and much more.

The “Queso de Grazalema” is one of the most appreciated by a multitude of people while some others equally superb such as El Bosque?o, El Gazul and Pajarete are all produced in that area.?

Stews and soups are highlights of the Sierra of Grazalema. You can start with the delicious “Caldereta de Venao” consisting in a succulent lamb stew in sauce cooked with onion, laurel, garlic, pepper and “guindilla” the local chilli.

Very traditional is the secular “Sopa de Ajo”, garlic soup and the Sopa de Graxalema, a kind of minestrone prepared with bread, eggs, salt, pepper, chorizo All these ingredients once combined together are slowly cooked with an addition of a very genuine meat stock.

Another typical local?soup ?the classical Sopa de Esparragos prepared with?esparragos triisgueros, a special local quality of asparagus fried with bread, garlic, salt, black pepper, paprika and adding adding eggs.

A further dish which worth a mention is the popular “Sopa Cocia”. Despite the name “sopa” means soup?is pretty peculiar because it has an appearance more similar to a sort of “tortilla”. It is a very traditional speciality, a simple plate but with a secular tradition prepared with bread, onion, garlic, laurel, salt and olive oil.

There are also some variants regarding this last gastronomic icon with the addition of different? ingredients as meat or also one totally vegetarian with asparagus, tomatoes and peppers.

The Caldo de puchero is another top speciality consisting is a sort of pig meat stock prepared with different kinds of vegetables often used in the preparation of?many plates or consumed as a simple soup adding bread, pieces of chorizo and pork meat.

Excellent and you can not miss the delectable “Cordero al Horno” baked lamb cooked with thyme, pepper, garlic, laurel, salt and manteca de cerdo, a sort of paste derived by pig meat.

The “Venado en Salsa” is another superb gastronomic dish which worth to be mentioned. It is a deer stew prepared with carrots, thyme, leek, celery, garlic, onion, white pepper seasoned with a good quantity of smooth red wine and cooked very slowly.

Excellent in that area many products derived by pork as the famed !Morcilla”, a dark sausage made by pig blood often present in starters and appetisers but also in stews and soups.

?Very relevant and superb is the local “Jamon Serrano”, a delicious ham of the Sierra highlighted by a robust and semi-salted flavour great on slices in appetisers, snacks, accompanied by cured goat cheese, prawns or in a “tostada” with a sprinkle of olive oil and squeezed tomato.

With that excellent product are prepared also the popular “Croquetas Caseras de Jamon”, homemade fried croquettes filled with that delight which also appears in delectable tapas or in a combination with salads or fried potatoes.

The Morcon is another well renowned product similar in some cases for taste to a chorizo, flavoured with garlic, salt, paprika, excellent on a Tostada, toasted bread seasoned with extra virgin olive oil, salt and a bit of pepper.

Also fish is present in the local gastronomy. The trout of the river Majaceite and other local streams is cooked in many styles such as baked, grilled, in sauce too. Worth a mention the Trucha Serrana in which recipe that kind of fish is baked, filled with garlic, onion, parsley and Jamon Serrano, generally served with salads, vegetables or boiled potatoes.

To complete the endless local gastronomic panorama worth a special mention the excellent production of homemade cakes, some of them are the traditional Tarta de Bellota but very popular are also the Cubiletes consisting in marzipan stuffed with angel hair or chocolate and the famous Amarguillos, small balls of ground almonds.

If you are planning a tour or holidays in this land of Andalusia do not miss these gastronomic delights, it will be a unique experience to remember for a long time.

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Link : https://turismo.grazalema.es/index.php/gastronomia/76-texto-generico-gastronomi