One of the great tourist attractions offered by the Pueblos Blancos is their gastronomy, which stands out for its wealth and variety. Throughout history, different civilisations have chosen the Sierra of Cádiz as their home. The region contains a diversity of recipes, partly as a result of the cultural mark left by the Islamic, Jewish and Christian settlers who have lived in the area. In addition, the stockbreeding, farming and shepherding traditions have managed to be maintained to the present day through the transmission between generations. Thus, the vegetables from the hill fields continue to provide a unique touch to traditional dishes.
As is typical of rural areas, pig slaughterings is still celebrated in the Pueblos Blancos. From this ancient custom, sausages and cured meats are obtained which will be the main ingredients in recipes such as cocido (Spanish stew), perhaps the gastronomic crown jewel of the Sierra de Cadiz.
We can underline the high-quality raw materials such as olive oil, which has earned the “Sierra de Cádiz” certificate of origin and is one of the fundamental ingredients of any cuisine. Hunting produces great tasting meats such as venison, pheasant, rabbit and partridge.
It would be inappropriate to talk about the gastronomy of the Pueblos Blancos without mentioning the worldwide recognition that the cheeses produced in the region have earned. The unique flavour of these famous products is due to the milk of the “payoya-montajequeña” goat, an endemic breed of the Sierra de Cádiz. The awards and prizes that these dairy products have won only highlight the importance of the work and effort of the local artisans. A good accompaniment to these cheeses would be the molletes (English mouffins) and country breads, popular throughout the province.
The list of typical dishes is very long, almost impossible to count them entirety, but we would like to highlight the soups in all their variations (garlic, tomato, ‘cocías’, ‘cortijeras’ or ‘pegás’), Spanish oyster thistle, country chicken, rice with rabbit or larded Iberian pork, among many others.
As for desserts, ‘hornazos’, ‘pestiños’, ‘torrijas’, ‘buñuelos’, goat cheesecakes, ‘huevos nevados’ and ‘piñonates’ culminate a menu that is delicious to say the least.
The care with which the dishes are prepared and the exquisite quality of its products attract new devotees every year, who do not hesitate to repeat an unforgettable experience for taste and our senses.
