The Subbética is a region located to the southeast of the province of Córdoba, in full Andalucía. The gastronomy of the Subbética mountain range is a perfect pairing for a trip through this mountain range, since it encompasses many delicious and varied flavors since it brings together several cities that have different cultures, although with the same common denominator: good meal. We will review the most outstanding dishes of each component city of the mountain range.
How could it be otherwise, home-made pig slaughters are a clear example of regional gastronomy, having its own place at the table its derivatives, especially chorizo and blood sausage, that offers local varieties such as the Almedinilla onion black pudding, or those of meat and white from Fuente Tójar and are basic ingredients of dishes such as the bean stew «Amonás», by Carcabuey. Precisely, in these towns everyone is looking forward to enjoying the delicious chanfaina, a fatty meat broth with some vegetables very popular these days of kills.
Nor can the porridge tables be absent from the Subbética, like the fig porridge from Iznájar, the croutons porridge from Encinas Reales or the must porridge from Cabra, and the stews. In Priego de Córdoba it is customary to make them with legumes, meats and vegetables. Another traditional dish in Subbética is the carnival filling, that is prepared on the occasion of said party.
Precisely, In this beautiful baroque city of Priego, the turrolate is also prominent. A typical dish of the picturesque town of Zuheros will be the Mojete de Patatas. In Doña Mencía, it is worth highlighting the Chicken a la Menciana and Luque, for its mountain condition, we detail here the Chivo en Salsa.
Goat (city belonging to Córdoba) It is a land of mountains and orchards and that is why it stands out for its sweets, like Gajorros and especially Bizcotelas. In Lucena, old Jewish center we will find the "Picás Oranges in Oil" and the "Papas al Ajopollo". The town of anise, Route, welcomes the diner with its «Migas Ruteñas» and the tasty Piononos, as well as their mantecados, Christmas candies, sausages and hams.
Meanwhile, the town that is crowned by the castle of Hisn-Ashar and the parish of Santiago Apóstol, the town of Iznájar presents its orange salmorejo as a typical dish, and in the southernmost area of Subbética, Encinas Reales awaits us with its, Benamejí with its stewed chestnuts and tenderloin tacos, in the village of El Tejar; Palenciana highlighting its Malaga influence with the Porra de Espárragos.
. La Subbética is known for being a land of good wines, there are three municipalities under the name Montilla-Moriles, these are Doña Mencía, Lucena and Cabra. These broths will be perfectly accompanied at the table by the seasoned olives of Cabra and Benamejí. As we have said before, Rute produces anise, dry and sweet, of fame and quality nationally and even internationally. All these traditional dishes from the Subbética mountain range can be found in a restaurant Scorching La Ronda which is also specialized in making grilled meat with coconut charcoal. This inn is located in the town of Carcabuey (Córdoba), in the avenue of the Constitution. A magnificent restaurant for this flavor pairing.