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The typical foods of Castilla La Mancha and their traditional recipes
24 Aug

The typical foods of Castilla La Mancha and their traditional recipes

Explore the typical foods of Castilla la Mancha through its varied culinary offer. We teach you typical Manchego food recipes in this post.


The typical foods of Castilla La Mancha are a fundamental part of the culture of this region. Next, we are going to see step by step some of the most important recipes of Castilian Manchego gastronomy

Typical recipes from Castilla La Mancha



500 g of stale bread
200 g bacon or bacon
3-4 garlic cloves
1 green pepper
Olive oil


The night before, cut the bread into small crumbs and moisten them with water. Cover them with a cloth to soften.

The next day, in a large frying pan, fry the chopped bacon or bacon together with the whole garlic and the chopped green pepper.

When they are golden, remove the garlic and pepper and reserve.

In that same fat, add the crumbs and stir constantly over medium heat until golden and crisp.

Serve hot accompanied by the garlic and peppers that you reserved.

Pisto Manchego


2 eggplants
2 green bell peppers
2 red bell peppers
2 onions
4 ripe tomatoes
3 garlic cloves
Olive oil


Wash and chop all the vegetables into small cubes.

In a large saucepan, add olive oil and fry the minced garlic until golden.

Add the onion and fry until transparent.

Add the peppers and fry until tender.

Add the eggplant and stir constantly until well cooked.

Finally, add the tomatoes and cook over low heat, stirring from time to time, until all the vegetables are well integrated and the tomato has reduced.

Sprinkle with salt to taste and serve hot. It can be accompanied with fried eggs or roast meat.

You can also buy Helios home-style ratatouille in our online store.

Gazpacho Manchego


300 g of chopped poultry or rabbit meat
200 g of gazpacho cakes (you can find them in specialized stores)
4 garlic cloves
1 green pepper
2 ripe tomatoes
Olive oil
Salt and pepper


In a large saucepan, heat the oil and brown the minced garlic.

Add the chopped meat and fry until well browned.

Add the bell pepper and tomatoes, both chopped. Cook until the vegetables are tender.

Add water to cover the mixture and cook over low heat for 30 minutes.

Break the gazpacho cakes into pieces and add them to the casserole. Cook over low heat, stirring occasionally, until soft and have absorbed the broth.

Season to taste and serve hot.



250 g pork liver
150 g of lean pork
100 g of chicken breast
50 g of serrano ham
1 onion
2 garlic cloves
Bread crumbs
Pepper, cloves and nutmeg
Olive oil


Cook all the meats in a pot with water and salt until they are tender. Reserve the broth.

Crumble the meats and grind them together with the ham, until you get a paste.

In a saucepan, heat the oil and fry the onion and garlic, both chopped, until golden.

Add the meat paste and stir.

Little by little, add the reserved broth and breadcrumbs, cooking and stirring until obtaining a pate texture.

Add spices to taste and serve hot with bread.




200 g toasted almonds
200g of honey
100g breadcrumbs
50g of walnuts
2 tablespoons of sugar
candied orange peel
Wafers (optional)


Crush the almonds and walnuts in a mortar or processor.

In a saucepan, heat the honey over low heat and add the breadcrumbs, almonds, walnuts and chopped candied orange peel.

Stir constantly until you get a homogeneous mass.

Spread the dough on a wafer and cover with another wafer, or simply form a layer with the dough.

Sprinkle with sugar and let cool before serving.


Galianos o Caldo de Pastor


4 shepherd´s cakes
1 rabbit in pieces
200 g of mushrooms (if they are in season)
1 head of garlic
Olive oil
Salt and pepper


In a large pan with oil, brown the rabbit pieces together with the whole head of garlic.

Add the cleaned and chopped mushrooms and fry them with the rabbit.

Cover with water and cook until the rabbit is tender.

Add the chopped cakes and stir well until they dissolve and are integrated into the broth, giving a thick texture.

Season to taste and serve hot.


Duelos y quebrantos


4 eggs
100g of chorizo
100 g of serrano ham
100g bacon
Olive oil
Salt and pepper


In a frying pan, heat the oil and add the chorizo, ham and bacon, all chopped.

Sauté until well golden.

Beat the eggs and add them to the pan.

Stir well until the eggs are set and everything is well mixed.

Season to taste and serve hot.

If you want to enjoy the typical meals of Castilla La Mancha and make the recipes in your own home, at Your Spanish Shop we offer you the ingredients you need, with the possibility of receiving international shipments.

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