The cuisine of Jijona, unique to the locality and truly authentic, keeps the old traditions alive and is one of the greatest attractions for the visitor. Apart from the ice-cream and turrón (a type of nougat) on which the local economy is based, we can also savour a wide range of age-old dishes in the local hostelries.
The gastronomy of Jijona includes all the health benefits of a Mediterranean diet based on fresh, natural ingredients with olive oil, cereals, vegetables and root vegetables, salt cod and game as ideal complements to rice dishes and casseroles.
The dishes have been adapted to local tastes and have their own names.
It is a cuisine of the mountain which has remained faithful to tradition but which has been adapted to modern times.
A dish to be enjoyed with a spoon composed of a soup and a stew (aixetada). First of all, one boils the following together: chard, potato, onion, tomato, dried bell pepper, beans, black pudding, white pudding and salt cod. For the stew (aixetada) we set aside the potatoes, beans and chard and add to them a hard-boiled egg and a good mortar-ful of garlic oil. The remaining ingredients together with some rounds of bread and the stock from the stew make up the soup. A typical winter dish.
A stew composed of dried beans, chard, turnip, potatoes, pork ribs and snails. As a complement to the dish dried capsicum and bell peppers are lightly fried and ground in together in a mortar to be added at the end.
To make an ideal supper pour a good dose of oil over it and mop it all up with bread.
In the old days a little of the stock was poured off to make a soup for the children who didn’t have teeth yet.
A stew made of spinach, garlic greens, potatoes, dried bell peppers, dried capsicum peppers and dried tomatoes. Once cooked one egg is added for each person and allowed to set.
This is a typical country supper. A spicy chili pepper can be added.
Lightly fry dried peppers and salt cod in abundant oil. Some people like to add a hot red pepper.
We recommend accompanying this dish with some good rounds of bread.
A typical sweet bun for Christmas made of flour, lard, egg yolks, liqueur, oil and grated lemon rind. Before baking in the oven it is sprinkled with cinnamon.
A sweet in the shape of a bun made of flour, sugar, egg, oil, yeast and water. Placing an egg in the centre converts this into a Mona de Pascua (a traditional Easter bun). It can be eaten for breakfast or as an afternoon snack for children.
This is a kind of bun made of flour, ground almonds, sugar, yeast, aniseed, oil and water. Unpeeled almonds are half-buried in the dough before baking. This is a typical afternoon snack for All Saints Day.