Filetitos de Cerdo Ibérico
Marinated in garlic and olive oil for a few hours these thin slices of aguja de Cerdo stay juicy when … Continue reading Filetitos de Cerdo Ibérico
Category: Provincia de Cádiz
Bacalao
There are a number of old fashioned salt cod vendors in Malaga and Cádiz but it is not easy to … Continue reading Bacalao
Carne en Salsa
Meat slowly braised in wine with vegetables and spices is as much a part of gaditano cuisine as fried fish. … Continue reading Carne en Salsa
Finas, Babosas, Japonesas, Rojas y Doradas
There are many varieties of clams available in the fish markets near Conil. Whilst some are easily distinguished, the varieties … Continue reading Finas, Babosas, Japonesas, Rojas y Doradas
Zamburiñas and Queenies
In Càdiz we went to our favourite bar for morning coffee – La Bodeguita de Plocia. They were laying out … Continue reading Zamburiñas and Queenies
More Cocina de Cuchara
You can’t beat a “guiso” on a cold wet day in Càdiz. The “stew of the day” at El Mercado … Continue reading More Cocina de Cuchara
Lagarto de Cerdo Ibérico
Lagarto literally translates as lizard. The “Loin Drawstring” is a long skinny piece of meat between the loin and the … Continue reading Lagarto de Cerdo Ibérico
Lubina a la Sal
Lunch at the Blanco y Verde and the special was bass cooked in salt. It was served with olive oil … Continue reading Lubina a la Sal
Atún Encebollado at Bar Nico
As we were arriving in Conil we passed Nico. He told us that he was leaving for a holiday in … Continue reading Atún Encebollado at Bar Nico
Chanquetes – Espuma de Mar Frita
I have never eaten Chanquetes. Nor am I likely to. It has been illegal to fish them since 1988. Chanquetes are … Continue reading Chanquetes – Espuma de Mar Frita
Atún Encebollado
Atún encebollado is a traditional tuna stew from the Province of Cádiz. It consists of a large amount of sliced … Continue reading Atún Encebollado
Pimientos de Padrón
In Conil you can buy green peppers specially for frying. They have thin skin which is essential. The narrow and … Continue reading Pimientos de Padrón
Pulpo
I really like Octopus and I will always order Pulpo a la Gallega (Pulpo a Feira) when my dining companions … Continue reading Pulpo
Bacon from Heaven
Tocino de Cielo is a dessert made from egg yolks and sugar. It translates literally as lard (bacon) from heaven. … Continue reading Bacon from Heaven
Lúas or Calamares
Among the huge variety of cephalopods available in the fish markets on the Costa de la Luz I have noticed … Continue reading Lúas or Calamares