Owing to its expansive territory, Casares offers two types of cuisine: that of the mountain and that of the beach, with its rich casseroles with “pringá”, a stew made from stock, chickpeas, meat and bacon, being the highlight.
It is also possible to taste the meat of a kid goat, an animal with a great reputation bred in Casares from which morcilla (black pudding) is obtained and mixed with onions, then served as a side or in a stew.
If you want to try a tasty soup, you can choose the Casares variation of gazpacho (cold tomato-based soup) and cheeses from the Crestellina mountain range. These are made with goat’s milk in a traditional way. The bread cooked in a wood-fired oven and dressed with “colorá” butter is another dish not to be missed.
The traditional cuisine of the coastal area is remarkable for its fried fish, accompanied with a succulent Andalusian gazpacho or a salad of orchard products. Nevertheless, the main dish is that known as moruna de sardinas, a type of marinated sardine dish that is seasoned with lemon and a touch of paprika.
Those with a sweet tooth can choose between fried cakes, one of the favoured dishes in the Autumn, or the famous Casares sponge biscuits, which can be eaten with sprinklings of honey or chocolate.
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