Lovers of good food can also enjoy the excellent cuisine offered by the city of Toledo. Not in vain recently, in the year 2016, the city was the Spanish Capital of gastronomy.
Among the most traditional dishes of the Toledo cuisine are those from the hunting of the surrounding area of the city and the mountains of Toledo. And as it could not be otherwise, the star Dish world renowned is the traditional “Partridge of Toledo”, offered in the menu of the most prestigious restaurants in Toledo.
Also famous are the “women’s”, whose stew is used beef with onions, celery, leek, garlic, pepper, peas and potatoes. With the vegetables a sauté is made, and cooked with the meat for two or three hours. Traditionally it is served in small pots of clay, being offered as tapa in some bars of the city. According to tradition, this dish was first elaborated in a well-known Toledo restaurant, run by José Ludeña, who was frequented by lords of a certain age (the Carcas), and young ladies who were considered by them as their muses. Hence the peculiar name.
And being in Castilla la Mancha, we cannot obviate its world-renowned manchego cheeses. Toledo is not geographically in the area known as “La Mancha”, but it is close enough so that even it can reach its influences. It will not be difficult to taste the best manchego cheeses in any of its restaurants, or even be able to get them in different specialized establishments to be able to taste them there directly or take them home.
And who has not heard of marzipan Toledano? It affirms the tradition that this typical sweet was elaborated for the first time in the convent of San Clemente in the year 1212, to face a famine that was suffering as a result of a relentless siege that the Moslems were doing to the city. The nuns of the convent decided to mix portions of almond and sugar, of which they had in quantity, getting a nutritious food, rich in calories, and delicious. And today, more than eight centuries later, this convent and others scattered throughout the city continue to elaborate this exquisite sweet keeping the original recipe. If in our walks around the city we find an open convent, with the typical poster of “sell sweet artisans”, we must not miss the opportunity. But not only in convents. There are other traditional establishments that also produce marzipan of great quality for decades.