Recipes of Typical Dishes
Carcabulense cuisine is related to the seasons and seasonal products, taking advantage of the highest quality at all times. It is one of the most varied and tasty kitchens in the area, having created a wide tourist offer around Carcabuey and its typical food. As an example and which are still being carried out today, we can cite as natives:
In times of hog buchering (October-February) the Potaje of ‘bean beans’ with blood and onion, the ‘Chanfaina’ and different sausages.
In Carnival the Stuffing.
During east the Chickpea Potaje with Cod or Fish Meatballs.
In Summer Gazpachos (cold tomato soup) and Picadillos.