Food/Wine Archives - Page 3 of 9

Recipe for traditional Antequera Porra (Porra Antequerana)

July 11, 2024 by Clive Muir

In the South of Spain in the summer people make delicious cold soups, the most famous being gazpacho. Another is porra, and this recipe for traditional Antequera Porra (Porra Antequerana) is super simple to make.

Porra Antequerana is a traditional dish from the southern Spanish town of Antequera. Similar to gazpacho, Porra Antequerana is a cold soup made with a blend of fresh vegetables, bread, olive oil, and vinegar. However, while gazpacho is typically smooth and tangy, Porra Antequerana is softer in taste and offers a thicker substance, almost like a puree. It is traditionally served as a refreshing starter or as a light summer meal, accompanied by crusty bread or cured meats.

Despite its simplicity, Porra Antequerana has a rich history that dates back centuries, and it has been an integral part of the region’s culinary culture. Whether enjoyed at home or at a local restaurant, this delicious dish is sure to tantalize taste buds and satisfy hunger cravings on even the hottest days.

Ask for it in restaurants in Ronda and be pleasantly surprised, unless you accidentally ask for “Porro” (Note the last letter has changed from an “a” to an “o”). In which case you might receive a rather incredulous stare and the comment that in Spain “joints” (ahem, a soft smokable drug) aren’t normally served in restaurants :) …

Clive Muir

I’ve been living in this lovely area of Western Andalucia for the last 20 years or so and dedicate most of my time to the running of English language tourist information websites for the towns of Cádiz, Ronda, Grazalema, the famous or infamous Caminito del Rey, and also Wildside Holidays, which promotes sustainable and eco-friendly businesses running wildlife and walking holidays in Spain. My articles contain affiliate links that will help you reserve a hotel, bus, train or activity in the area. You don’t pay more, but by using them you do support this website. Thankyou!

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Where to buy convent sweets and pastries in Ronda?

July 10, 2024 by Clive Muir

In Spain, many convents earn a living by selling handmade sweets, pastries, and confections. The recipes have been passed down through the centuries with some dating back to the times of the Romans and Moors. However, with fewer nuns and the closing of many convents, this tradition is at risk of being lost. So, Where to buy convent sweets and pastries in Ronda?

One of the convents preserving this ancient tradition is the Iglesia de Nuestra Señora de la Merced in Ronda. The convent has a small bakery where visitors can purchase unique and delicious “Convent Sweets” while also supporting the nuns financially.

Every day, many people visit the Nuestra Señora de la Merced church and take photographs. However, they often continue on to other popular tourist destinations in Ronda, such as the Alameda gardens, bullring and Puente Nuevo As a result, they may miss out on a fascinating and hidden corner of daily life in Ronda.

Clive Muir

rondatoday.com/

Savoring Tradition: The Best Tomato Soup Recipe from Jerez de la Frontera in Spain

July 9, 2024 by Clive Muir

Nestled in the heart of Andalusia, the charming town of Jerez de la Frontera boasts a culinary gem that has stood the test of time—its legendary tomato soup. As you wander the streets of this historic Spanish enclave, you’ll quickly discover that tomato soup here is much more than a mere dish; it’s a cherished tradition, as integral to Jerez’s cultural tapestry as its world-famous Feria and the graceful sherry horses. Savoring Tradition: The Best Tomato Soup Recipe from Jerez de la Frontera in Spain

Clive Muir

rondatoday.com/

Traditional Spanish Gazpacho Andaluz Recipe

July 6, 2024 by Clive Muir

The origins of gazpacho andaluz are mysterious, and like most things from our past have never been truly documented. What writing does exist is filled with inaccuracies, but the general consensus is that the pre-Roman Andalucians (Ibericelts) were making something akin to Gazpacho in Phoenician (and Carthiginian) times. Although, to really confuse matters so were pre-Roman Italian peninsula peoples. So what is the traditional Spanish gazpacho andaluz recipe?

The traditional Spanish Gazpacho Andaluz recipe is a simple and refreshing soup made with ripe tomatoes, cucumbers, peppers, bread, garlic, olive oil, and vinegar. The ingredients are blended together into a smooth puree and then chilled, making it a perfect summer dish.

There are several variations of the recipe, with some adding ingredients such as onions, celery, or watermelon, but the basic concept remains the same. Gazpacho Andaluz is typically served cold, garnished with diced vegetables such as cucumber, tomato, and peppers, and drizzled with a bit of extra virgin olive oil. The soup is known for its light, bright flavors and its ability to cool and refresh on a hot summer day.

In fact, a cold meal of stale bread, vinegar, olive oil, garlic, and water is common in the bread eating cultures surrounding the Mediterranean, the concept is even alluded to in the Old Testament book of Ruth (2.14) “’Come thou hither, and eat of the bread, and dip thy morsel in the vinegar.”

To confuse matters even more, the tomato plant is from South America and didn’t get to Europe until after the Spanish Conquest of the Americas from 1492 onwards… Ummm… anyway, less about that and more about the recipe :)