Like the Murcian meatloaf
paparajotes : they are battered lemon leaves (with flour and egg), fried and sprinkled with sugar and cinnamon. He only eats the batter , which is infused with a deep lemon flavor, but locals often play pranks on tourists by inviting them to eat the leaf as well.
mullet : it is a fish that is despised in many areas of Spain, but in the Mar Menor is highly appreciated . Contrary to what happens in other places, Murcian mullets are raised in clean waters and fished in the encañizadas, a traditional capture system from Roman times that consists of weaving a labyrinth of reeds where the fish are trapped. Grilled or baked, it is an exceptional snack.
paparajote with sugar
Latvians: also called milk roe and are the seminal bags of fish . In Murcia its popularity is such that during the spring there is no fishmonger or bar where they do not sell them.
Meatloaf: It is a meat pie that is baked and made with two doughs, a broken one at the base and a puff pastry that covers the filling. I was already talking about something similar Marcus Porcius Cato in his book De Re Rustica during the time of Roman domination in the area, and it is not in vain that it reminds of Neapolitan sfogliatellas, although it is true that its creations connect it directly with Arab pastries.
Arrope and pumpkin: is a sweet from Murcian gastronomy that consists of a cold dish of boiled figs, to which is added the calabazote or pumpkin, a mixture of quince, melon and sweet potato, treated with lime and cut into pieces. Its sweetness comes from the figs, as it does not have added sugar. It is usually consumed, above all, on the feast of All Saints.
Mojama, the salted appetizer
michirones : they are a variety of dry broad beans typical of Cartagena that are prepared stewed.
Mojama and roe: are the two most popular salted fish. The roe are of mullet and the mojama is the loin of salted and dried tuna. The typical thing is to take them as an appetizer with fried almonds.
Wine cheese: It is the only one in the region that has a Denomination of Origin and is made with Murcian goat's milk. The bark is washed twice with wine from Jumilla, Yecla or Bullas, the three D.O. murcianas, hence it acquires that characteristic color. There is also a cured cheese from Murcia and a fresh one. Too bad that all of them are made with pasteurized milk, instead of raw milk, which is much tastier.
_* Published in the Condé Nas Traveler Gastronomic Guide 2015, it is now on sale in digital format at Zinio and Apple. _ You can also download the application for Android and on the App Store completely free of charge and start diving into the Spanish gastro map.
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