Alora has an excellent traditional cuisine based on their own land products. Between the most typical plates we emphasize the 'perotas' soups, very usual food between the cultivations' workers; usually they also eat fruits like grapes, prickly pears and oranges, as well as cucumbers, olives, or crude onion. Other typical dishes are 'migas' and 'gachas' (very common in this side of Malaga). In summer you can taste the red pepper, an exquisite variety of 'gazpacho', 'salmorejo', 'pipirranas' and green asparagus omelette. There is also a big variety of 'chacina' products (cured pork and milk) like the pork loin in lard with homemade bread and other sausages derived from the pork. In pastrymaking, Alora has homemade jams, sweet potato dust pasty, twisted rolls of door furnace and a unique 'horchata': the hazelnut ice cream. To begin the day there is not better meal than 'El Hacho' camomile with a spurt of lemon. The most representative dishes are:
250 gr of clams
2 garlic cloves
1 peasant bread
1 small onion
1/2 tablespoon of red pepper
A bit of minced black pepper
How to cook it:
- Mince and fry the onions, the garlic and the peppers.
- Once fried lightly without gilding the onion, peel and add the tomatos and cook it until forming a sauce.
- Mince the red pepper and the black pepper, then add it to the pan.
- Cook the clams in a litre of water.
- Put slices of bread in a large plate and pour the soap above.
- Then put mint leafs above.
- Place the clams and we will be spilling water of the baking of the clams above until the bread is soaked.
10 tablespoons of long grain rice
4 tablespoons of sugar
1 cinnamon stick (broken into pieces)
1 tablespoon of vanilla
1/2 litre of water
How to cook it:
- Combine rice, water and cinnamon stick in a large saucepan for 3 hours.
- Then, bring it to a boil, reduce heat, and simmer for 30 minutes.
- Wait until it is cool.
- Puree rice mixture in a blender until smooth.
- Strain through cheesecloth or a fine sieve.
- Flavor with a tablespoon of vanilla and sugar to taste.
- Chill it and serve over ice.