Grazalema is a privileged place that offers a wide variety of foods, typical of the mountains of Cadiz .One of them, Grazalema cheese, is made from sheep and goats’ milk, has a hard crust is semi-dry and pressed, has a creamy colour and is matured for three months.
Cadiz cheese is also made, fresh, from goats’ milk and is soft, white and compact.
Dried spicy mountain sausages are made from local pork and there is game and lamb, all excellent for cooking stews.
Among their dishes, are some of local origins, like Grazalema soup, made from a typical Spanish meat soup with bread, eggs, chorizo and the incomparable aroma of mint leaves, Asparagus soup, made from wild asparagus mixed in boiling water with fried bread, onion, nora, paprika, salt and garlic and topped with a fried egg and served with fried bread crumbs, Roast lamb, a tasty dish of lamb roasted with lard, salt, thyme, pepper, bay leaf and crushed garlic, “Tagarninas revueltas”, thistles, peeled and cooked, then fried with salt, garlic, fried bread, paprika and egg, (see second picture).
Stewed venison, rich mountain game cooked with carrots, leeks, celery, onion, garlic, red wine, salt, white pepper and thyme.
Among their desserts and pastries, we find the prized “Amarguillos” consisting of a delicious mix of chopped almonds, sugar, egg and grated lemon, “Cubiletes”, which is a cake made with lard, flour, cinnamon and sugar and filled with “ cabello de angel”,(a pumpkin based jam-like filling), Sweet Potatoe, stewed, boiled or baked with honey or “Meloja”, also known as “boniatos” and Acorn cake, a delicious cake made from acorn, egg, sugar and orange juice.
Cheese is another jewel of the White Towns, especially mature cheeses with months of curing. The cheeses, which weigh between one and three kilos, always bear the mark of “Esparto” heads and are strong, salty and slightly spicy. The mixture of sheep and goats’ milk gives them a very creamy flavour.There is also fresh cheese with only a few days of preparation.
Cheese, honey and sausages are available at any grocery store and butchers in the town
and the dishes can be tasted at any restaurant or bar there too.
To highlight some typical dishes of the area’s cuisine:
Grazalema soup. Stew made with local, dried, spicy sausage.
Asparagus soup. Fried asparagus with garlic and paprika served in a clay casserole.
Roast Lamb. Lamb roasted with pork lard, garlic and thyme.
Sautéed Tagarninas with bread, paprika, garlic and egg.
Mountain Trout. Fish stuffed with Serrano ham, garlic and onion.
Stewed Venison. Mountain game cooked with red wine, garlic and thyme.
Baked sweet potato. Served with honey or Meloja.
Acorn pie. Made with sweet acorn, egg, sugar and orange juice.
“Amarguillos”. Baked dough made with lard, almonds and pumpkin jam filling.
“Cubiletes”. Sweet meat made from chopped almond, sugar, egg and grated lemon.
The wines of Sierra de Cadiz, are acquiring great prestige both in Spain and abroad as generally well rounded, full bodied red wines.
The area is also known for its traditional Acorn liquor, made by fermenting the sugars contained in the ground acorns.