| Granada's geographic location, between the mountains and the sea,
explains its rich and varied kitchen:
From the high mountain ranges around Granada comes the perhaps best known
speciality of the region, the reputated Jamón de Trevelez, a ham that is
cured in the snow.
Ajo Blanco is a delicious cold soup made of almonds, original from the
coast. There you have to try as well Espetones, sardines grilled at the
barbecue.
In the mountain range Sierra de Alpujarra are well-known Migas
Alpujarreñas, made of fried pieces of bread, and Pollo con Tomate, chicken
in tomato sauce.
Original from the town itself are Tortilla al Sacromonte, the local
version of the "spanish omelette", Habas Fritas con Jamon, fried beans with
cured ham, and Pollo al Ajillo, chicken with garlic.
The desserts are mostly of Moorish tradition, often made of almonds and
honey, like Torta Real and Pestiños. Tocinos de Cielo, made of yolks of egg,
are a speciality of the village Guadix. Well known are also the creme-filled
Piononos from Santa Fe and the Roscos from Loja.
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