Meat and Fish
There are many local meat dishes, which consist primarily of sheep, goat, and, to a lesser degree, beef. The most important dishes are carcamusas (typical of Toledo), chanfarina, roast lamb, cuchifrito, migas, gallina en pepitoria (chicken a la pepitoria), salpicón, paturrillo, and zarajos. In areas where there is a lot of hunting, a number of game based dishes are also popular, such as conejo al ajillo (rabbit with garlic), liebre a la cazadora (hare hunter-style), and caldereta manchega.
The traditional fish of the area is bacalao (salt cod), which can be found in a limited number of dishes.
Read more about this topic: Castilian-Manchego Cuisine
Famous quotes containing the words meat and, meat and/or fish:
“Take two pounds of meat from the rump, boil three days in a deep kettle with the head of an axe, and, then, throw away the meat and eat the axe.”
—State of Utah, U.S. public relief program (1935-1943)
“Take two pounds of meat from the rump, boil three days in a deep kettle with the head of an axe, and, then, throw away the meat and eat the axe.”
—State of Utah, U.S. public relief program (1935-1943)
“All the fish in us
had escaped for a minute.
The real fish did not mind.
We did not disturb their personal life.”
—Anne Sexton (1928–1974)