 |
|||||||||
|
|
|||||||||
|
The roots of the Subbética´s gastronomy have been kept with old as delicious dishes:
|
|||||||||
 |
Las migas. (this dish is cooked with flour of wheat or bread) | ||||||||
|
|
The Cortijo´s soup. (garlic, bread, bits of ham and embezzled egg) | ||||||||
|
|
The country chicken. (Kitchen with raisins and sweet wine) | ||||||||
|
|
The country rabbit to ajillo. | ||||||||
|
|
The pot. (Kidney-beans with pork) | ||||||||
|
|
Choto with garlic of Montes Granadinos. (young goat with garlic of Mountain range of Granada) | ||||||||
|
|
Lamb to the oven. | ||||||||
|
|
Back of pig to ajillo.( pork with garlic) | ||||||||
|
|
Varied grill of pork. (Barbacued) | ||||||||
|
|
Fried codfish. (Typical of HOLY WEEK) | ||||||||
|
|
Remojón. (cod, orange, olive oil and hard-boiled egg) | ||||||||
|
|
Salmorejo. (sauce of tomato, several vegetables, bread, egg, extra virgin olive oil and bits of ham) | ||||||||
|
|
Potatoes to the poor style. | ||||||||
|
|
Gazpacho. (Tipycal Andalussian sauce of tomato and several vegetables) | ||||||||
|
|
Chicken to the aromas of the mountain range of albayate. (Chicken, spices as rosemary, thyme, etc...) | ||||||||
|
|
Rice with mushrooms of Subbetica. (Rice with mushrooms and several vegetables of Subbetica) | ||||||||
|
Turned around of mushrooms. | ||||||||
|
|
|||||||||
|
TIPYCAL DESSERTS OF THE SUBBETICA FIELD
|
|||||||||
|
|||||||||
|
|
|||||||||
|
957 540 832, 654-562-701, 654-562-702
|
|||||||||
|
|
|||||||||
|
|||||||||
 |
|||||||||
