Ancestral recipes and only the freshest natural products found in the Axarquia are the base for these appetising dishes, some of which date back to medieval Moorish times. All are a delight to the palate, we hope that you enjoy this traditional menu.
Chivo ( goat ) a la Axarquena
Olive oil, garlic, bay leaves, and a young lamb approx 4 kilos. Mix the olive oil, bay leaves, and garlic in a saucepan and heat slowly. Add the salted meat, stir now and again to avoid burning. Serve when the meat is cooked.
Fritura de Pescado ( fried fish platter )
Olive oil, onions, peppers, aubergine, flour, salt and a selection of fish depending on the season. Dice the vegetables, lightly salt and cover the fish in flour. Fry all the ingredients together in very hot oil. Serve accompanied with some lemon slices.
Ensalada de mi Huerta ( orchard salad )
Olive oil, vinegar, salt, lettuce, tomato, onion, green olives, avocado, fresh oranges and tuna fish. Wash and dice all the ingredients, mix and season according to taste.
Olive oil, bread (1 or 2 days old) and garlic. Once ready a selection of ingredients can be added eg. egg, chorizo, black pudding, or can be eaten with oranges, melon, olives... Place the bread in hot water. Heat the oil and add the garlic and bread, stirring continuously until the bread breaks up into crumbs. Serve accompanied by the ingredients to your taste.
Olive oil from the Axarquia, vinegar, garlic, almonds, 1 litre of cold water, salt and moscatel grapes. Whisk the olive oil, vinegar, almonds and salt to obtain a paste. Add the water, a few grapes and serve.
Olive oil from the Axarquia, garlic, onion, tomatoes, peppers, water, salt, pepper and bread. Heat the oil in a frying pan and add two or three cloves of garlic, tomato, onion and peppers. Add the water. Boil and then simmer for a few minutes. Season. Place several slices of bread on the plate and serve.
Batata ( sweet potato )
Sweet potatoes, water, sugar, cinnamon stick, bay leaves, rosemary, sesame seed oil and sugarcane honey. Dice the batatas and boil with all the ingredients except the honey, once cooked and cold serve covered in honey.
Tortas de Aceite
Flour, yeast, and olive oil (quarter litre per kg of dough). sesame seed oil, cinnamon stick, rosemary, sugar, almonds and lemon rind. Prepare the dough using flour, yeast and salt, until the mixture becomes fairly hard. Add the oil, lemon rind, rosemary, cinnamon, sesame seed oil and sugar. Make the dough into small flat tarts, sprinkle with raw almonds and sugar and bake for 10 minutes.