A route to die for

Spring is in the air, it can be smelled, and at Caminos de Pasión, it can also be tasted. At this time of year, the table is filled with dishes featuring produce from the garden, as well as the top-quality wines and olive oils that this land produces. 

So that you don't miss anything and can savor every corner of our route, Caminos de Pasión has a guide to bars and restaurants of our own, and this year we have created a route through a hundred establishments that serve more y confectionery of Lent and Holy Week and which you can identify by the emblem they display on the door.

But what truly makes this route unique is that each of the eight municipalities along it has its own distinct character, and this is reflected in the cuisine. Delving into the secrets of their gastronomy is what we propose on this journey. Will you join us?

The chicken for the secretary (recipeThis is undoubtedly the most typical dish of Alcalá la Real. Made with tomato sauce, mushrooms, peas, and chicken, its origin dates back to the beginning of the 20th century, when a mistake by a group of friends who wanted to make rice in the countryside resulted in this unique dish.  

Chicken "a la secretaria", a typical dish from Alcalá.

You shouldn't leave Baena without tasting its most popular dishes (empedraíllo, made with rice, chickpeas, tomato, pepper, onion, beans, bay leaf, garlic, oil, saffron, salt and water is one of them) washed down, of course, with its wines, which are part of the Denomination of Origin Montilla-MorilesIf you want to see how they are made, book a guided tour at the Jesús Nazareno Wineries.

Jesús Nazareno Winery of Baena.

The vegetable garden is undoubtedly the star of Cabra's spring cuisine, which boasts an important Association of Market GardenersSuggestions such as potatoes in escudella; cardoon "esparragao"; Cachorreñas Soup, with choricero peppers or "cornetas"; or eggplants are a sure hit. 

Goat Orchards.

Carmona, for his part, has maintained a distinctive cooking style. We have already spoken on occasion about his typical alboroníaBut it's also worthwhile, if you visit the town, to look for one of those establishments that still serve the traditional stew with tagarninas (a type of thistle).

Dish of tagarninas.

Although it's still time to enjoy one of Osuna's most typical Easter dishes, repapalillas, the good weather invites you to try the traditional ardoria, a tasty local variation of salmorejo. If you'd like a taste, here's the recipe. 

Ardoria de Osuna.

Top-quality wines and olive oils have defined Lucena's gastronomy for centuries, and discovering them these days is as easy as it is fun. The celebration runs until May 1st. Tapijazz, an event that combines the best music with the typical cuisine of the town. The tapas, which participate in a contest, correspond to the categories of Tapijazz Rasgo, tapas with Sephardic reminiscences; Tapijazz Olivino, tapas that have been made with wine from the DO Montilla Moriles and oil from the DO Aceites de Lucena; Tapijazz Innovation, creatively prepared tapas with cutting-edge elements of gastronomy; and Tapijazz Guest Country (Colombia).

Tapijazz 2015 poster in Lucena.

Discover the flavor that Extra Virgin Olive Oil imparts to each dish. PDO Priego de Córdoba This is what we suggest for your culinary adventure in the city. Here are some ideas And if you want to find out what else this great oil is good for, participate in one of the tastings they organize. Vizcántar Oils.
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The highlight of this route is Puente Genil with its delicious quince paste, which you absolutely must try and, if you can, take home. Don't know where to buy it? Notes

Quince from Puente Genil.

Photograph of Ardoria de Osuna: blog www.asopaipas.com