Serrano Gastronomy

Delight yourself with authentic flavors

Our restaurant El Madroñal is the perfect place to enjoy the finest Andalusian and Serrano home-cooked cuisine with local products. Descubre la autenticidad de los sabores locales y tradicionales mientras disfrutas de un ambiente acogedor y vistas inigualables.

Discover the authenticity of local and traditional flavors while enjoying a cozy atmosphere and unparalleled views.

Our restaurant is open from Thursday to Sunday from 9:00 to 16:00 and from 19:00 to 23:00. We recommend making reservations, especially on weekends.

Additionally, in Fuenteheridos you can find many bars, restaurants, and points of sale for Serrano products, from Iberian acorn-fed hams, often called “pata negra”, to other pork products such as chacinas and fresh meats, as well as high-quality artisan pastries.

Below are some recipes from the region.

GARLIC SOUP

INGREDIENTS:For 4 people: 10 to 12 cloves of garlic, peeled and chopped; one green bell pepper, chopped; 4 slices of bread (about a kilogram loaf), cut into small pieces. Olive oil, water, and salt. Optionally, one egg per person.

PREPARATION: Sauté the garlic cloves and pieces of bell pepper until the garlic is golden. Add the bread and stir until the bread is also golden. It’s important to drain off excess oil, leaving only what soaks the bread. Sprinkle with paprika. Cover with water and, if desired, add one egg per person (making sure not to break the yolk). Let it simmer for 10 to 12 minutes, or until the eggs are cooked if added.

ASADURA ALIÑÁ

INGREDIENTES: Per person, 100g of asadura (offal), onion, parsley, salt, oil, and vinegar.

PREPARATION: Cut the asadura into thin slices and grill until tender; cut into strips, add salt, vinegar to taste, and double the amount of oil, finely chop or slice the onion, and finely chop the parsley. Allow to cool.

SOPA DEL DESCORCHO

INGREDIENTS: Per person: one medium potato, half a slice of bread, thin strips of streaky bacon, a handful of rice, half a pepper in strips, half a small onion, two cloves of garlic (chopped with peel), water, oil, salt, sweet paprika, and ground black pepper.

PREPARATION: Fry the bacon strips, garlic, and strips of onion and pepper in oil until golden brown. Add the sliced potatoes and when softened, add the bread and rice. Stir until the bread is golden brown, then add boiling water and simmer for 15 minutes.

AJO ARRIERO

INGREDIENTS: Per person: one medium potato sliced thickly, half a green pepper, half a tomato, one slice of bread, two cloves of garlic, one bay leaf, cumin, oil, water, and salt.

PREPARATION:Boil the potato slices with the green pepper, tomato, and bay leaf. After about 15 minutes, add the mashed bread, cumin, garlic, and salt, stir in oil, and boil for another 15 minutes. Serve with grilled sardines.

REVUELTOS SERRANOS

They can be made in various ways, depending on the available ingredients. The most common method is as follows:

INGREDIENTS: One medium potato per person, 1/2 bell pepper, 1/2 tomato, 1 clove of garlic, salt, black pepper, and paprika. Red chorizo or ham trimmings. Olive oil, water, and a glass of white wine. Optionally, one egg per person

PREPARATION: Thinly slice the potatoes and finely chop the tomatoes, bell peppers, and peeled garlic cloves. Sauté in olive oil until the potatoes are lightly browned. Add chorizo or ham and stir until cooked. Then add the glass of wine and a bit of water. Optionally, add one egg per person. Alternatively, scramble the eggs separately and fold them in.

MIGAS

INGRECIENTS: 2 to 4 garlic cloves per person, one slice of bread cut into very small pieces, some pieces of red bell pepper, and one medium potato cut into very thin slices. Olive oil, salt, and water. You can add small slices of chorizo and thin strips of pancetta.

Nowadays, you can find very crumbled bread in some bakeries, which significantly lightens the preparation of migas and they turn out very well. But you have to soak this crumb very little, otherwise they turn out “pochas.”

PREPARACIÓN:In a bowl, place the pieces of bread or crumbled bread, and sprinkle with water to lightly moisten them. In a frying pan, place the chopped garlic cloves with their skin, the bell pepper, and the potato slices. Sauté everything until the potatoes are tender. Remove any excess oil, leaving only enough to coat the mixture. Then add the bread and salt, and if desired, the chorizo and pancetta, stirring everything until the bread is well crumbled and golden, dry and loose, without frying or becoming raw, or sticking to the bottom of the pan… It’s quite an art.

PANCETA ALIÑÁ

INGREDIENTS:Several strips of fresh streaky bacon (pancetta or pork belly), ground garlic, 2 tablespoons of olive oil, a large glass of white wine, salt, and sweet paprika.

PREPARATION:Heat a frying pan over high heat. When hot, pour in a mixture of wine and olive oil from a bottle, then add garlic, salt, paprika, and bacon pieces. Boil until translucent and serve.

COSTILLAS ENMELÁS

INGREDIENTS: Small pieces of pork ribs, oil, white wine, salt, water, and honey.

PREPARATION: Brown the rib pieces with a little oil and a pinch of salt. Meanwhile, prepare two or three tablespoons of honey and the same amount of water, diluted. Add this mixture and boil for about 10 minutes.

PAPAS ALIÑÁS

INGREDIENTS: Per person, 3 or 4 very small potatoes, 1/2 carrot, 1 hard-boiled egg, 1/2 green pepper, 1/2 small tomato, 1/4 small onion, 1 peeled garlic clove. Oregano, ground cumin, ground black pepper, salt, olive oil, and vinegar.

PREPARATION: Cook the potatoes and eggs until the potatoes are tender and the eggs are hard-boiled, then slice them. Grate the carrots, chop the peppers, tomatoes, onions, and garlic; crumble the oregano and add a little cumin; season and mix everything. You can add a little water to moisten all the ingredients better. Season while hot and it’s better if prepared a day ahead. You can add some canned tuna or similar.

PIMENTÁ

INGREDIENTES: Per person, 1/2 medium red bell pepper, 1/2 medium green bell pepper, 1 large piece of onion, 1 clove of garlic, oil, vinegar, and salt.

PREPARATION: Remove the stems and seeds from the peppers and roast them in the oven or microwave until tender. Cut into strips, spread on a tray, and add thinly sliced onions, finely chopped garlic. Season with oil, vinegar, and salt to taste. Season while hot, consume cold. You can add chopped or sliced hard-boiled egg and tuna. Some add fresh cheese. We prefer it for dessert or as tapas with red wine.

GAZPACHO SERRANO

INGRECIENTES for four people:** Two very ripe medium tomatoes, two slices of stale bread soaked in very cold water, two cloves of garlic, one teaspoon of salt, one teaspoon of finely crumbled oregano, 1/4 glass of vinegar, and 1/2 glass of olive oil.

For garnish, half cucumber, half bell pepper, half medium onion, and two hard-boiled eggs, all finely chopped.

PREPARATION: Blend tomatoes, salt, bread soaked in cold water, garlic, and oregano in a blender until smooth. Add vinegar (1/4 glass of wine), then olive oil (1 glass of wine). Mix until completely liquid. Add garnish of choice: small pieces of bell pepper, cucumber, onion, hard-boiled egg, etc.

You can add crumbled fried fish. Others add roasted chicken or rabbit, well browned and shredded.

Those who still make mashed gazpacho, (especially hunters) say that adding the meat from a well-roasted and shredded rabbit leg is a divine delicacy.

PICADILLO

INGREDIENTES for 4 people: One large ripe tomato, one bell pepper, one medium cucumber, half a medium onion, two cloves of garlic. Oil, vinegar, salt.

Optionally, oregano and ground cumin; hard-boiled egg and a can of tuna or shredded fried fish.

PREPARATION: Dice the tomato and bell pepper into small cubes; onion, finer and garlic even finer. Add salt and mix; then vinegar (1/4 glass of wine) and oil (3/4 glass of wine). If desired, add cumin, chopped hard-boiled egg, tuna or shredded fried fish.