Castile Léon

The Castilian cuisine is an eclectic mix of Jweish, Arab and Christian food and the menu is nothing short of exciting.

21 Apr 2010


The Castilian cuisine is an eclectic mix of Jewish, Arab and Christian food, and the menu is nothing short of exciting.

In Segovia, the pigs are cooked whole in wood burning ovens – they are cooked like spatch-cocked chickens, flattened on a large tray – the skin becomes as crispy as chips and the flesh is creamy and out-of-this-world delicious.

Jewish cuisine is also represented here in glorious style because here they could live in peace, protected by the Castilian crown until the 14th century, anyway.

The food in the Jewish quarter in Toledo is so good that it’s not imprudent to buy an air-ticket only for the food.

Stuffed fish, goat or mutton – rubbed with saffron and braised in onions, garlic, more saffron and herbs and roasted chicken are the stuff of legends.

Throughout the region Lechazo asado (roast suckling lamb) are cooked in huge, flat terracotta bowls in the wood burning ovens.

It’s cut up into large portions (the whole rib-cage merely flattened) and popped into the oven – one orders one’s lamb to take home and enjoy but, if you’re really starving you could probably eat it right there.

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