Forget gazpacho: These are the autumn dishes residents in Spain crave
For those of us who have lived in Spain for a while, it’s almost inevitable that we fall into the […]
As autumn arrives in Spain, residents across southern regions find themselves craving specific dishes tied to the changing season. In Granada, milder temperatures and rainy weather usher in a taste for migas, a traditional dish made with flour or bread, often accompanied by sweet and savory ingredients like chorizo, melon, boquerones, or sardines. Leslie, who has lived in Granada for over a decade, views migas as a comforting comfort food, even missing it when visiting family in England.
Steve, from the same region, can't wait for wild boar stew, a seasonal favorite in the countryside. Slow-cooked to tender perfection, the meat creates a rich sauce that pairs well with bread for mopping up the sauce and a warm log fire in a venta, a traditional country inn.
Elsewhere in Málaga, Ingrid 67 has discovered a seasonal favorite that offers a change from the famous chilled summer soups. Warm tomato soup made with local ingredients, including tomatoes, peppers, onions, bread, garlic, and asparagus, welcomes the cooler months.
In Cádiz, Mateus looks forward to lentejas con pringá (lentils with leftover meats), a dish that becomes particularly filling by adding leftover cooked meats like pork, tocino, chorizo, and morcilla. Kerry, from Aguadulce, Almería, enjoys potaje de castañas (sweet chestnut stew) when she takes a drive up to the Alpujarra. Chestnuts are abundant in mountainous regions, giving the stew a distinctive flavor that's both healthy, heart-warming, and comforting.
Kerry's second choice takes her to Cabo de Gata, where caldo quemao (burnt broth) is enjoyed. This coastal stew features potato, sardines, garlic, tomatoes, and peppers, offering a different kind of comfort compared to mountain stews.
Mike and Susan, who have lived in Torrox for more than seven years, have different preferences. Mike, who usually sticks to familiar foods, discovered roasted sweet potatoes or boniato as a seasonal dessert and versatile ingredient for savory dishes. Susan, on the other hand, prefers puchero de garbanzos (chickpea stew), a traditional dish found in different forms across Andalusia, which is filling and perfect for warming up after a day outdoors.
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