"For Saint Andrew's Day, the snow at your feet", So goes the popular saying. With the celebration of this saint's day at the end of November, the cold arrives and it's time to light the fire. The crackling of the firewood, the smoke from the chimneys and the aromas of soups and stews fill Andalusian kitchens with a magical atmosphere. And not forgetting the extraordinary flavours that comfort both body and soul.
Andalusia is best discovered by taking a journey with the taste buds, with dishes that are ideal on cold, rainy days. Wonderful soups and stews are to be found in every corner of Andalusia. Many of them originated centuries ago, often in the Al-Andalus era, and appear in different towns and homes, always slightly different and sometimes becoming dishes with a distinct personality.
Winter cuisine dates back to ancient times, when only seasonal products from gardens, orchards and the market were available, which meant that local products had to be used in the recipes: chestnuts, oranges, legumes, artichokes, etc., without forgetting the products from when the pig is slaughtered. This usually happened in November with the arrival of another saint's day, this time Saint Martin, which gave rise to the saying "Saint Martin's Day comes for every pig". The cold was and remains the best ally for curing sausages and meats.
The traditional slaughter of pigs means that there is no Andalusian recipe for a stew, the star dish in winter, that does not include this delicious flavour. It involves a mixture of meat and fat stewed together which means you should always have recently baked bread and plenty of breadcrumbs. Chickpeas from Escacena and Fernán Núñez, and vegetables also play a leading role in this delicious stew, which provides plenty of calories after simmering for several hours.
Each little corner of Andalusia uses more or less broth, rice or some type of meat, but they always use delicious cured bones. A stew is a very versatile dish, because leftovers are reused to make croquettes, "ropa vieja" or fried stew. Special mention goes to stew broth, considered almost medicinal. Who hasn’t recommended a good broth to cure any ailment?
There are so many dishes that are ideal to combat the cold weather: Andalusian tripe with chickpeas, olla gitana, olla de San Antonio, gazpachuelo, potaje de vigilia, thistle stew, stewed hare, and many more.
Grape Must Routes
If you are looking for a place where November is really welcome, then this is Jerez. In the countryside, stalls and inns begin their favourite season flying the traditional red flag, announcing the sale of the youngest wine: must.
This first young wine is accompanied by a very distinctive gastronomy, featuring authentic yet little-known dishes such as collard greens, country garlic and tripe.
The Cádiz must triangle consists of Jerez, Trebujena and Sanlúcar, with extensions into the mountains and towns around the Bay of Cádiz.
According to popular wisdom, this must "does not make you drunk, but bends your knees". It also has its own route in the Aljarafe region of Seville, with festive events such as the Wine and Spirits Route, the Must Fair in Umbrete and the harvest in Villanueva del Ariscal.
