Gastronomy of Salares The gastronomy of Salares shares many similarities with that of the rest of the Axarquia region. It is characterised by the authentic flavour of the local produce, especially the Rome grape, the emblematic fruit of its vineyards, and the more recent incorporation of subtropical crops such as avocado and mango. As already mentioned, the people of Salar make traditional local dishes, contributing their own versions of emblematic recipes such as roscos de naranja (orange bread rolls), chivo al ajillo (goat with garlic) or potaje de hinojos (fennel stew). Some of the most representative dishes are listed below:
Ajoblanco: is a kind of gazpacho without tomato, made with ground almonds, garlic, bread, oil, vinegar and salt. It is served cold, usually accompanied by peeled grapes or sultanas.
Porridge: aniseed and wheat flour are fried in a frying pan with olive oil. Milk is then added little by little, stirring until the desired thickness is reached, and it is served with fried bread or 'coscurrones' with honey or cane syrup.
Gazpacho: is prepared cold with garlic, breadcrumbs, oil, water, vinegar, tomato and salt, with or without pepper and cucumber.
Crumbs: bread; accompanied by fruit (grapes, melon, watermelon, oranges), olives, herrings, blood sausage, chorizo, lomo de orza and/or fried peppers.
Chacinas: the traditional sausages of the region are derived from pork, the most typical being chorizo, salchichón and black pudding, and other products such as cooked hams, chicharrones, zurrapas, sausages, mortadelas, morcón, lomo en manteca, etc. are also produced.
Orange doughnuts: especially typical in January and essential for the San Antón festivities. The Salareños use the 'number ten' formula: for every kilo of flour, ten oranges, ten spoonfuls of oil and ten spoonfuls of sugar are used, together with cinnamon, aniseed, baking powder and bicarbonate. Once formed, the doughnuts are fried in oil, cooled and dipped in sugar.
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