Medellín: Mediterranean palate.
This town is rich in culinary tradition. Blessed with a privileged environment for the breeding of cattle, Medellín also enjoys a fertile countryside, a symbol of one of the most fertile agricultural plains in Spain. So it isn´t surprising that in this town you can eat well and very varied.
Next are some examples from the typical local dishes:
Next are some examples from the typical local dishes:
Fried breadcrumbs.
Outstanding dish across the southern third Spain. Fried breadcrumbs represent the ideal breakfast in winter and autumn. Essential, for example, in the classic December pig-killings, always accompanied by bacon, peppers, olives and grilled sardines.
Lamb stew.
Typical ready cooked in countryside meetings. Tasty and filling stew accompanied by varied garnishing.
Moje de peces.
This recipe is made with freshwater fish and minced garlic, bread crumbs, cumin, paprika and vinegar. Other ingredients are added according to the occasion.
Tomato soup.
Traditionally used as a hearty breakfast to take power in the face of farming, this variety of vegetables on a base of crushed tomatoes has become a common resource also during lunch.
Vegetable mince.
Very handy snack in summer due to its refreshing yet nutritious properties. Based in tomato and cucumber, this particular vegetable salad is occasionally accompanied by grilled river fish or `pestorejo´ (pig snout)
Traditional pastries.
Scones, fritters and donuts are just some of the many procedures offered by the local bakery, whose peak is reached during the close dates for Easter and Christmas. Regarding scones, they are eaten from Easter Sunday during the `gira´ or `romería´. They mostly consist of lard, flour and eggs, with varied and delicious fillings (almonds, pumpkin, sweet tomato, sweet pumpkin, coconut or hard pork sausage) According to the mass, shape and padding result `perrunillas´, dumplings (if there´s any stuffing incorporated), `hornazos´ and `pavitas´ (with an egg and a different form), crackers or `cortaditos´ (smaller and made in molds) Talking about the fritters and donuts, they are made with lard, wine and flour and then are fried and wrapped in sugar or honey.