The cuisine of the Sierra de Cazorla region has traditionally been characterized by its simplicity. Our gastronomy is defined by the climate itself, with an abundant and rich use of spices and local produce: game, legumes, fresh vegetables, flours, river fish… all seasoned with the touch of quality provided by the excellent olive oil from our groves, a true jewel on any table that values culinary art.
We will mention some of the dishes full of tradition, knowledge and popular flavor, prepared since time immemorial by the men and women of our mountains with the hardships of a self-sufficiency economy but also with the best and most natural ingredients they had at hand, with the know-how of their parents and their parents’ parents… and above all, with the exquisiteness of simplicity and doing things well.
With the flours that came from the mills in the countryside, dishes were made that are now typical of our land and that you can taste in any of the restaurants, provided that you order them in advance, due to their slow and careful preparation.
“La Gachamiga”, flour crumbs, well accompanied by “torreznos”, dried and fried peppers (pajarillos), chorizo, morcilla, and even, depending on the season, melon, cherries, grapes and other fruits.
“Talarines,” thin cakes made of flour dough with water and salt, stewed with hare or rabbit meat, saffron milk cap mushrooms (or “guíscanos” as they are called here), and always with the aromatic touch of mint. Undoubtedly, a quintessential dish of traditional cuisine.
The “Ajoharina” or “Maimones” is a simple dish of great culinary interest, made with flour, garlic, peppers, potatoes, ripe tomatoes, paprika, water and salt.
Also very typical of these mountain lands is “Rin-ran” or “Ajo papa,” a good starter on any table, spread on the traditional “pan serrano” (mountain bread). “Rin-ran” is a cold purée of potato and dried red peppers with olives and cod, flavored, according to the customs of almost every household, with cumin and other spices.
And if we’re talking about starters… how can we not mention the delicious “Wild Asparagus”, the “scrambled” dishes with spring onions, tender broad beans, seasonal mushrooms…
The use of wild mushrooms in the gastronomy of the mountains is reflected in numerous and exquisite dishes such as “mushroom pâté”, scrambled eggs with spring onions and spring mushrooms, vegetable and mushroom pie… There are numerous species that can be collected in the Natural Park, such as the reed mushroom (Cliptocybe geotropa), the king oyster mushroom (Pleurotus eryngii), the black trumpet mushroom (Tricholama terreum), the spring mushroom (Tricholama georgii) and the saffron milk cap (Lactarius deliciosus, L. sanguiflous)… and the famous and expensive black truffle (Tuber melanosporum) which is a hypogean mushroom, with the shape of a tuber with a pearly surface.
And our cured meats made from pork and wild boar, and our mountain ham, cured and carefully prepared to grace the finest tables. Try our cured meats (chorizo, black and white blood sausage, salchichones), our Serrano ham, and you won’t be able to resist the temptation to take home a new “souvenir” from our region that you hadn’t planned on buying.
And to savor our meats, don’t miss the chance to try the “Leg or Head of Lamb,” roasted with seasonings…; or the “Game Meat,” from fallow deer, venison, or wild boar…, prepared in many different ways: baked, in various sauces, in stews…; or the “Pork Loin Tacos” in marinade. Meats perfectly seasoned with the finest spices.
And what about the species from our high mountain rivers served on the table… “Mountain trout”, “Trout in almond sauce”… the taste of pure and crystalline water currents.
Y tras esta amplia y suculenta variedad de platos, unos postres no menos atractivos a la vista y al paladar. Frutas de la zona, según temporada: cerezas de San Isicio, “melones escritos” de Peal, ciruelas “monjillas” y “claudias”, peras de agua y de invierno, higos de Burunchel…: la más selecta fruta de nuestras huertas.
More elaborate desserts such as “sweet rice”, “enredos”, “manjar blanco”, “meloja”, sweet porridge, pestiños, fried milk, fried doughnuts, fleur de lis… will delight those with a sweet tooth.
All washed down with a good “cuerva” or with esparteña wine, which, although scarce, is typical of this region.
To finish, a small glass of risol or homemade mistela, quince liqueur, pacharán serrano… and to aid digestion, some infusions of aromatic plants from the Sierra: stone tea, pennyroyal, chamomile…
