Granada has an amazing cultural history and in its past people like the Romans, the Moors and the Spanish all added their own unique pieces to the diversity of the Granada jigsaw. It is a melting pot of different nations and it is their varying culture that has left an indelible mark on the food of Granada.
In this blog we discover some of the most delectable food that can be found anywhere in Spain, from the cured meats, chilled soups, casseroles and stews, wonderful dates and other exotic fruits, ripe plum olives and delicate seafood dishes.
Habas con Jamon
In certain eras of Granada’s history, it was important to show your religion, and such a time was during the Spanish Inquisition. This was a particularly brutal period in Spain’s history, but you could prove that you were a Christian by the food you ate.
The easiest dish was pork, it was highly unlikely that you were a Jew or Muslim if you were found eating pork. Habas con Jamon is a wonderful mixture of beans and ham, a sort of stew that is seasoned by the saltiness of the ham and can be enjoyed at any time of the day.
An enchanting rustic dish that originates from the mountain village of Las Alpujarras, and it is loved by locals and city dwellers in equal parts. It is a plate of everything that is plentiful in the mountains: eggs, potatoes, blood sausage, sweet peppers and chorizo. It makes a wonderful breakfast or a light lunch and is wonderful with a glass of robust Spanish red wine.
Tortilla del Sacromonte
Omelets play a big part of Granada cuisine and this particular tortilla is named after the Roma quarter of Granada. Tortilla del Sacromonte is especially popular in the Zambras, which are the unique caverns of Granada where Flamenco shows are prevalent. The omelet contains the brains of a mutton, nuts and Serrano ham. This very particular dish of Granada was given to the city from the Roma community to anybody who ascends the hill of Sacromonte on St. Caecilius Day which is their patron saint.
Many of Granada’s best dishes owe their existence to the Moors who left their mark on the cuisine of Granada. This refreshing salad is also a meal in its own right and has a delicate combination of ingredients that blend perfectly together.
The dish comprises succulent oranges, piquant spring onions, tasty olives, meaty codfish and salty hard-boiled eggs. This colorful salad is also popular in neighboring Jaen, Malaga and Almeria where it is devoured in platefuls by the locals.
The combination of flavors and textures are distinctly regional and the food of Granada does not just celebrate the past and the wonderful cuisines that helped form such a diverse culinary hotchpotch. It also takes new techniques and seasonal food grown today to create new masterpieces.
Granada is in many ways is a forward-thinking city, it embraces change whilst still clinging on to the best of its past. In part two of this blog we will be discovering more delicious dishes that are distinctly Andalusian with a twist that is very much Granada’s.