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WHAT TO EAT IN LINARES
In recent years, gastronomy has become one of the main sources of attraction in Linares.
It has a wide variety of establishments that include bars, taverns and restaurants that have specialized in tapas of various flavors that in Linares are called “tapeo”.
Continuing with the influence of Spanish food, you can also savor a delicious gazpacho and a series of dishes using the olive oil as the main ingredient. Among those dishes are: potatoes with paprika, patatas con bacalao y el remojón, a salad of oranges, cod, olives, spring onion and of course olive oil.
Among the must-try on your visit is a fritada de cabrito (roast goat kid) and tortas compuestas, made with soft bread and bathed in tomato sauce and chorizo, stuffed with vegetables and cheese or boiled egg.
But what has made this Magical Town famous are its tasty glorias, a very popular soft sweet of milk and the chachepó, a cake with a cilíndrica shape and fluffy texture, impregnated with a slight aroma of liquor.
Gastronomy and typical cuisine in Linares
Chachepó Recipe
Ingredients:
- 100 grams of cornstarch
- 75 grams of flour
- 75 grams of sugar
- 175 grams of butter
- 3 eggs
- 8 grams of baking powder
Ingredients for the syrup:
- 500 milliliters of water
- 400 grams of sugar
- 2 tablespoons of liquor, kirsch or orange brandy
Directions:
Flour and yeast are sifted to incorporate more air into a mixture, Add sugar, butter and eggs.
Beat until you have a homogeneous mixture. Let the dough rest for 10 minutes.
Prepare cylindrical molds of vegetable paper or metal greased with butter. The molds must be about 4 cm in diameter and about 5 cm in height, to achieve the peculiar shape of the chachepó.
Pour the mixture halfway into each of the molds.
Put the tray in a preheated oven at 180ºC for 15 to 20 minutes or until the dough has risen and peeks out over the mold. Test for doneness opening up the oven and stick a toothpick, and if the toothpick comes out clean the cakes are done.
To prepare the syrup you need to put the water in the microwave, along with the sugar for about 15 minutes. Add the kirsch or brandy.
Remove from the oven and let cool. Unmold them and place them on a tray and bathe the cakes with the syrup.
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