A rich culinary tradition
with Arab and Mediterranean influences
The combination of fresh ingredients, traditional cooking techniques, and a passion for great food makes the culinary experience in this region truly unique and unforgettable.
Olive oil
Baena is known for its production of extra virgin olive oil with a protected designation of origin. Its distinctive flavor and excellent quality make it the star ingredient in local cuisine.
Salmorejo
This cold soup, similar to gazpacho but thicker, is an Andalusian specialty. It’s made with tomatoes, bread, olive oil, garlic, and vinegar, and served cold, often garnished with hard-boiled egg and chopped ham.
Carnerete
Carnerete, also known as potato sauce, is made by adding a sauce of garlic, bread, tomato, and a touch of saffron to a fried potato base (“fritá”). It’s a traditional dish that brings together the earthy flavors of potatoes with the richness of the sauce, creating a comforting and flavorful meal.
Ratones
Skewers of kidneys, loin, and pork, known as “ratones,” are skewers in which pieces of kidneys and pork loin, battered and fried, are alternately threaded onto the skewer. They are then stewed in a delicious broth made of garlic, onion, wine, salt, and bay leaves, giving them a rich, stew-like flavor.
Empedraillo
A dish made with rice, chickpeas, tomato, pepper, onion, green beans, bay leaf, garlic, extra virgin olive oil with Denomination of Origin Baena, saffron, salt, and water.
Flamenquines
Meat rolls with hard-boiled egg, ham, finely chopped garlic, and parsley.
Oranges in olive oil
Chopped oranges with a dash of water and olive oil, which can also be served with a hint of honey, pieces of fig bread, or cod.
Baenense scrambled eggs.
Scrambled eggs with ham, made with a variety of vegetables such as asparagus, broad beans, or spring onions.
Cod Baena style
Cod with tomato, pepper, onion, and olive oil.