Castilla la Mancha, Quixote cuisine


Windmills are the icon of La Mancha

Nature, fields, hills, lakes and rivers can be tasted in its cuisine: aubergines from Almagro, garlic from Pedroñeras, peppers, tomatoes, olive oil, meat, including both game and farm animals which are later converted into unforgettable recipes or sheep's cheese which if preserved in oil can be stored for over two years.

Ever-present wine





Pisto manchego: This variation on the classic pisto of La Mancha is beloved across Spain, and even though it departs from the recipe of old, Don Quixote would probably still approve. We usually serve it as a first course with fried eggs or scrambled eggs, or alone 

Manchego is, without a doubt, the most famous cheese in Spain. It has been consumed since time immemorial throughout the region of La Mancha. This has made it possible today for an important cheese industry to develop, which maintains handcrafted production of the cheese.


Tiznao Manchego: This is arguably the most singular dish of La Mancha, and it is quite different from other cod preparations in Spanish cooking. It is a little labor-intensive, too, but it is well worth the time. Here, the salt cod, in contrast to most recipes, is not desalted before it is used, but is instead held under running water to wash the salt from the surface. Miraculously, the dish is not salty. The cod simply yields its salt to the rest of the ingredients, lending the dish the perfect amount of seasoning. 


Natural, yet rich cuisine

Morteruelo is a rich and ancient dish from Cuenca, a province of Castilla– La Mancha, east of Madrid. It is a pâtélike spread of game meats, usually served during winter on toasted bread. 





Pollo en Escabeche: Cooking chicken with escabeche is ideal for the summer, when you want to prepare a dish ahead of time. It is a simplified version of the traditional escabeche, and the process couldn't be easier. You can keep this dish refrigerated for a few days and then serve it cold or at room temperature. A green salad is a good accompaniment. 

Ajo Mataero (Country Pâté of Pork Liver): This delicious Pâté from Albacete, a medieval town famous for its knives, is a typical first course for family lunches. It is served on a plate placed in the middle of the table, and everyone takes a portion and spreads it on toasted bread slices. 

See also...

Spanish Saffron: Saffron has always been one of the world's most precious products. Crocus sativus is the botanical name of a crocus that originally came from Asia Minor, where it has been cultivated since ancient times. The Moors brought with them the spice az-zafaran during their invasion of Spain over a thousand years ago, Today over 70% of the world's production is grown on the high Castilian plateau known as La Mancha.

Mejillones en escabeche: En escabeche is a traditional method of preserving foods that was frequently used before refrigeration. Castilla– La Mancha is known for its superb escabeches, of which this is just one good example. The mussels will keep in the refrigerator for up to a week. 

Perdiz Escabechada

Perdiz escabechada: As you leave behind the famous plains of Castilla-La Mancha and head south, you reach the Sierra Morena, which leads into neighbouring Andalusia. This large, mountainous area is a haven for hunters, who come for the partridges, among other game. La Carolina, a town in the area, has a hotel and restaurant called La Perdiz, which is renowned for its partridge dishes, including the birds prepared en escabeche. This recipe echoes a dish served there.


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