The flavours of autumn on the Costa del Sol

 Tags: Culture

Autumn brings new flavours to the Costa del Sol and recipes that will delight lovers of good food. We’ll tell you about some of the dishes which are typical at this time of year. Do you feel like trying them?

Stews and creams

One of the typical flavours of autumn in Malaga is that of the chestnut. In the streets, lots of stalls sell them roasted, although it’s also possible to eat them in the form of stews, creams and even desserts. One of these recipes is lamb stew with chestnuts, whose main ingredients are chestnuts, lamb, vegetables and spices, and which is cooked in a clay pot. Another variant is the chestnut stew, a hearty dish made from chickpeas, chestnuts, bacon and tripe.

The traditional chanfaina stew from Totalán is another of the key dishes of this time of year. It’s made with potatoes, oil, vinegar and a wide variety of spices. At the end of November, the town holds its Chanfaina Festival, where you can taste this dish together with the traditional wines of the Montes de Málaga.

Soups from Álora, known as sopas perotas, are also very traditional during these months. They’re made from bread, tomato, onion, pepper, garlic, mint, saffron and ground pepper. Álora’s olives are also famous.

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There is another unique product that stands out: the “morá” carrot (purple carrot). Cultivated in Cuevas Bajas, it has its own festival (6 December) at which visitors can try a range of dishes made using this unique product.

Meats and sausages

Sausages and cheeses are also autumn highlights. Although it’s common to eat them throughout the year, in villages such as Colmenar, Campillos and Benaoján, autumn festivals are held dedicated to cured meats, where there are lots of opportunities for tastings. It’s also a good time to visit some of the country inns in the Montes de Málaga and try hearty dishes full of flavour such as migas (breadcrumbs fried in olive oil) or the plato de Los Montes.

If there’s one meat whose name is most closely linked with Malaga, it’s that of the chivo lechal (young goat), made from Malaga goat. This is cooked in various ways: roasted shoulder, goat a la pastoril, goat in a sauce, baked or in a stew.

If you feel like cooking any of these dishes, here are some of the recipes we mentioned in this post:

  

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