Authentic flavour of the Genal Valley
Cartajima invites us to discover a cuisine that reflects the soul of the Andalusian mountains. Its cooking, shaped by seasonality and respect for tradition, combines wild products, ancestral recipes and the freshness of local crops. Simple, authentic dishes, sweets with Moorish heritage and the famous mountain mosto await travellers in search of genuine flavours.
Local products and ancestral recipes
Cartajima’s culinary offer stands out for its variety and authenticity. In spring, stews made with wild herbs such as tagarninas, fennel, collejas or wild asparagus fill local tables. Throughout the year, mountain stews, chickpea potajes and rabbit dishes take centre stage, along with traditional pork-based cured meats.
The vegetable gardens of the Genal Valley provide fresh vegetables, greens and fruit that enrich every recipe, while local pastries preserve the Arab legacy with ingredients such as wheat flour, sugar and olive oil, flavoured with cinnamon, matalahúva and sesame.
All of this is accompanied by the famous mosto, a young wine produced in the area, and seasonal mushrooms.
Hot gazpacho
4 – 6 people
Ingredients
5 red tomatoes
1 onion
3 frying peppers
50 ml of extra virgin olive oil
4 garlic cloves
500 g of pan cateto (day-old rustic bread)
1 l of water
Sherry vinegar
Salt.
Preparation
Chop the garlic and brown it in a pot with the oil over high heat. When ready, add the onion with a pinch of salt and the chopped pepper, and sauté for at least 5 minutes.
When it begins to brown, add the peeled tomatoes cut into small cubes and cook over low heat for about 20 minutes.
Add the water, adjust the salt and keep it on the heat until it comes to a boil. Meanwhile, crumble the bread by hand into each soup bowl until it fills about half of the dish.
Using a large strainer, separate the sautéed vegetables from the soup liquid and moisten the bread with the liquid (it should not be too brothy—just softened).
Season the sautéed vegetables with a little extra virgin olive oil and vinegar to taste, and distribute it over the soaked bread. Let it rest for five minutes (cover it so the crumb absorbs the liquid well) and serve piping hot, accompanied by set or poached eggs.
Fresh gazpacho
4 people
Ingredients
1 kg of ripe tomatoes, peeled and chopped
1 tablespoon of Extra Virgin Olive Oil
1 garlic clove, peeled
1 small cucumber, peeled and chopped
¼ onion, peeled and chopped
1 green pepper, seeded and chopped
½ tablespoon of salt
Preparation
Wash the vegetables and prepare them as indicated in the ingredient list.
Place all the ingredients in a food processor or blender and mix well until you obtain a smooth, homogeneous texture. If the tomatoes are not very juicy, you can add a little cold water at the end and blend again.
Let it chill in the refrigerator for a few hours. Season to taste, stir and serve in small glasses or bowls.
Serve on its own or accompanied by toasted bread and small diced onion and peppers.
Chestnut “tostaeras”
4 people
Ingredients
500 g of chestnuts
1 small cinnamon stick
1 pinch of anise seeds (or a few drops of liquid anise)
1 teaspoon of ground coffee
3 tablespoons of sugar
Water (just enough to lightly cover the chestnuts)
200 g of flour
100 ml of water
1 tablespoon of olive oil
1 pinch of salt
Oil for frying
Sugar and ground cinnamon for sprinkling
Preparation
Make a small cut in the chestnuts, toast them lightly in the oven or in a pan (about 10 minutes), and peel them. Put them in a pot with just enough water to cover them slightly, then add the cinnamon, anise, coffee and sugar. Cook over low heat for about 20–25 minutes, stirring gently until they are tender and the liquid has reduced.
While they cook, mix the flour with the water, oil and salt. Knead until you obtain a smooth dough. Roll out the dough with a rolling pin, cut it into strips or squares, and fry in hot oil until golden. Drain the fried pieces on paper and sprinkle with sugar.
Serve the chestnuts hot with a bit of their cooking liquid, and the fried strips on the side. Sprinkle everything with a little more sugar and cinnamon to taste.
Migas
4 people
Ingredients
500 g of day-old bread (stale bread)
5 garlic cloves
100 ml of extra virgin olive oil
Water (about 300 ml)
Salt
Grapes, melon, watermelon, oranges, olives, arencas (salted herrings)
(optional: chorizo, pork belly, blood sausage, peppers)
Preparation
Cut the bread into small pieces and moisten it lightly with salted water. Cover with a clean cloth and let it rest for about 30 minutes. In a large pan, heat the oil and fry the whole garlic cloves. If using chorizo or pork belly, fry them as well. Add the bread and stir constantly for 20 to 30 minutes over medium heat, breaking up the crumbs so they remain loose and golden. Serve hot, accompanied by grapes, melon, watermelon, oranges, olives, arencas, or other seasonal produce.
