We will quote some of the dishes loaded with tradition, of knowledge and popular taste, which have always been made by the men and women of our saw with the narrow nature of a subsistence economy, but also with the best and most natural that they had in their hands, with the know-how of their parents and of their parents... and above all, with the exquisite of the simple and the well done.
With the flour coming from the mills of the countryside, dishes were made that today are typical of our land and that you can taste in any of the restaurants, provided they are ordered with time, due to their slow and careful preparation.
"La Gachamita," flour crumbs, well accompanied by "torreznos," dried and fried peppers (peppers), chorizo, morcilla, and even, according to that time, melon, cherries, grapes and other fruits.
The "Tararines," fine flour mass cakes with water and salt, stew with hare or rabbit meat, nizcals or "guiscanos" as they are called here, and without the lack of the aromatic touch provided by the peppermint. Undoubtedly, a model dish of the most traditional cuisine.
The "Ajoharina" or "Maimones" simple dish of great culinary interest, based on flour, garlic, peppers, potatoes, ripe tomatoes, pepper, water and salt.
Very typical also of these serrana lands is the "Rin-ran" or "Ajo papa" good entry at any table, spread in the traditional "serrano bread." The "Rin-ran" is a cold mashed potato and dried red peppers with olives and cod, aromatized, according to almost every house, with comines and other spices.
And if we talk about entrants... how can we not quote the tasty "Trick Asparagus," the "scrambled" of jets, of tender beans, of seasonal mushrooms...
The use of wild mushrooms in the serrana gastronomy is collected in numerous and exquisite dishes such as "the pate of mushrooms," the scrambled with spring jars and mushrooms, vegetable cake and mushrooms... There are numerous species that can be collected in the Natural Park, such as the cane mushrooms (Cliptocybe geotropa), the cucus cardo mushroom (Pleurotus eryngii), the black (Tricholama terreum), the spring mushroom (Tricholama georgii) and the niscalos or guiscanos (Lactarius delicosus, L.sanguiflous).. and the famed and black truffle face (Tuber melanosporum) which is a hipigean mushroom, with a surface-shaped surface of the surface.
And our meats of pork and boar, and the ham of our Sierra healed and careful with great care to honor with his presence the best tables. Try our sausages (chorizos, black and white morcilla, salchichones), our serrano ham and you will not be able to resist the temptation to bring home some new "memory" of our region that you had not anticipated.
And to taste our meat, do not leave the opportunity to try the "Leg or Lamb's Head," roasted with fences...; or the "Groundmeat," of the goose, of the deer, of the boar..., in multiple and varied preparations: in the oven, in different sauces, in the chilli...; or the "Taco de lomo" in adobo. Meat at your time and the best condiments.
And what to say about the species of our high mountain rivers put on the table... "Serrana trout," "Trout in almond sauce."... the taste of pure and crystalline water streams.
And after this wide and succulent variety of dishes, some desserts no less attractive to the view and the palate. Fruit of the area, according to season: cherries of San Isicio, "melons written" of Peal, plums "nuns" and "claudias," pears of water and winter, figs of Burunchel...: the most select fruit of our gardens.
More elaborate, other desserts such as "sweet rice," "enreos," "white manjar," "meloja," sweet gazhas,... will make the delights of the most delicious.
All well watered with a good "crow" or with Spartan wine, which, though scarce, is the same as this region.
To conclude, a copy of risol or homemade mistela, will pare serrano..., and preparing the digestion some infusions of aromatic plants of the Sierra: stone tea, poleo, chamomile...
