Andujar Gastronomy

 

In the gastronomy of Andujar everything revolves around extra virgin olive oil, and the great variety of typical products of the earth.

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The typical dish is the mount meat, a stew of deer in marinade and in general the game meats: boar, rabbit, partridge..., seasoned with spices from its saw (paprika, saffron, ground garlic, laurel, pepper, coarse salt, oregano), and washed down with the unmistakable taste of its extraordinary olive oil. A pickled partridge or with beans can follow a scrambled asparagus wild or a long series of dishes made with the products of the garden.

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Naturally, desserts are also lavished among which include the porridge, typical dish of the picnic on the day of all the saints, the dogs and pestiños.

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We can not forget some native examples such as the flamenquín, originally from Andújar (although its popularity has spread enormously to Cordoba) and more specifically from the now defunct Madrid-Seville restaurant. Manuel Gavilan, invented the flamenquines after the war, by the year 1941. When he saw his rapid diffusion he wanted to register them as his inventor but he could not.

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Other typical dishes that can be tasted in this locality are migas, salmorejo, ajoblanco, alboronía (a kind of ratatouille, made with aubergines, tomatoes, peppers, carrots, onion, pea, zucchini, etc.), asparagus in sauce, and the "aliñás" (dressed) olives from Andujar.

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In the autumn months, the collection of chanterelles is made, with which tasty dishes are prepared.