Enrich your senses with the wide cultural and gastronomy on offer in the famous restaurants where you can enjoy and taste the best tapas of the Andalusian cuisine, mixing tradition, innovation, and quality.
The tour starts from the Plaza del Arenal, you walk the historic center of Jerez visiting two typical bars of the city and savor a tapa on each site. You can not miss a glass of the famous Sherry.
During the tour you will know the origins of the Andalusian dishes. The gastronomy and typical plates of Jerez de la Frontera feed from several sources. Its long history is captured in the different influences that we can find at the table.
The typical plates and the gastronomy of Jerez enjoy good health. In this city, the people have always known how to eat well. Proof of this can be found in the typical plates such as ajo caliente (hot garlic), la cola de toro (oxtail stew), el puchero (garbanzo stew), los chicharrones (pork rinds), la berza (cabbage), los alcauciles (Arabic Word for alcachofas, or artichokes) and the well-known riñones al jerez (kidney in sherry sauce).
As one could guess, these ingredients can be more commonly found in bygone days, many times governed by the shortages of products. This is where the importance of farming and cattle ranching comes into play.
When farm work was being done, it was necessary for a diet to provide the amount of calories the workers needed to survive the long, hard working days. You'll find it in plates like ajo caliente (hot garlic), for example. This is a dish made with stale bread, tomato, green peppers, olive oil, and of course, garlic. As a garnish, peeled radishes are often added to the edge of the plate.
It’s a very filling dish, just like berza (cabbage), which is a stew. Chicharrones (pork rinds) are also delicious and a typical cold cut. It is the meat and fat of the pig ground and seasoned and formed into wedges. In Chiclana, chicharrones are more like carne mechada, a stuffed and sliced roll of tenderloin, and are served in fine slices.
In many of recipes, wine cannot be left out as an ingredient. It is available in so many varieties, and there is usually an ideal type for each recipe, making it an indispensable part of Jerez’ gastronomy.