Besides its Moorish and Jewish influences, Granada’s extraordinarily rich cuisine mixes a variety of different cultures. Especially in those previously prohibited foods brought in by new inhabitants. In this way there appeared, for example, the broad beans with ham, whose origin from the east of Trevélez, possesses a delicate and sweet flavour.
he San Antón stew is another traditional dish found both in the city and province, although Granada’s most representative cuisine can be seen in its salt bread with broad beans, an aperitif on the day of San Cecilio or the Day of the Cross , the famous Sacromonte tortilla or the remojón granadino made with salted cod and orange. Aside from these dishes and depending naturally on one’s appetite, other interesting foods include the papas a lo pobre (potatoes and green peppers) and migas (fried breadcrumbs), these can be combined with anything although preferably pork or ham.
As far as sweets are concerned, try the cuajada de carnaval, the soplillos from the Alpujarras and the torta real from Motril or the wide variety of cakes made by the convents such as the huevos moles from San Antón, the bizcochada from Zafra, the pestiños of the Encarnación or the hojaldre of San Jerónimo, those of those of you with a sweet tooth will find these truly irresistible.
Granada’s most emblematic fruit is, of course, the pomegranate, whose tree is found everywhere in the city’s carmenes and gardens. Other fruits such as persimmons, haws, medlars, quinces, prickly pears and hackberries fill the city’s markets on fiesta days. These old traditions have been joined recently with tropical products from the coast: avocadoes, custard apples, kiwis, etc.