Castilla la Mancha "Discovering Strong Roots of Spanish Cuisine"

It would be a mistake to see Sigüenza through only one lens. Though a strong Catholic culture currently cradles this little jewel and is easily seen by a church every 20ft, the Moorish, Jewish and Roman influences are obvious. It can be seen in the ancient barrios "neighborhoods" of the Sephardic Jews or the Arabian influences on the existing ancient architecture.

As a cook, it is very important to understand the historical roots of an area to then further understand it's cuisine. A combination of peasant Christian, aromatic Moorish and Sephardic Jewish cooking techniques and dishes do a great justice not only for the cuisine of Sigüenza, but for Spain in general.

Below you can see some of the "old cuisine" of Spain. Probably one of the best meals I have had in Spain was one of the most unpretentious and humble ones. We were served Migas first. Toasty bread cooked with "matanza" or all the extras from the pig like chorizo and pancetta fat, blood sausage and made slightly moist by water. This peasant/hunter dish can be found with or without egg and/or grapes. To me this dish defines much of Spain's history. A struggle for resources with a history of constant civil war made a decision on what dishes to prepare easy, whatever was available. This, along with evedence of peasant christian influence with the bread and Roman influence with the grapes tell an interesting story.

The origin of migas are told in a story that many Spaniards seem to be familiar with. The Shepard's used to carry bread in their leather satchels with chorizo on top. As a result of the hot Spanish summers the chorizo would melt throughout the day. The resulting crumb at the bottom of the satchel was seasoned with chorizo or "matanza" thus creating migas. The varieties vary throughout Spain and are as diverse as the culture itself.



Another treat offered to us was the young goat with potatoes. This dish details some of the Moorish influence with a protein commonly consumed in the Moorish culture. What made this dish so wonderful was the ancient brick oven it was fire roasted in. The seasoned bricks for the oven were taken stone by stone from an abandoned village which give the meat a very distinct and sought out flavor profile. Additional preparation for the goat isn't too detailed. Salt, water, white wine, a good fire, time and bricks that are hundreds of years old. WOW.

Spain..We Have Arrived

If I had anyone worried as to weather I would be posting any of my travels or not I apologize. Let’s just say I’ve been a little busy. It’s early to explain any lasting impressions this trip will have on me. Thus far, I have been left speechless.

As I arrived in Madrid and was greeted by a young lady from ICEX, I was all the sudden brought to Hotel Catalonia. It seemed almost fitting that my first stop in Spain carried a name tied to me and my family. My younger brother, Jeremy, has a Catalan Godfather, while my brother Marc and I are both tied to the Catalonian country through extensive visits. If I ever thought of something as being an omen or sign of good luck, this would be it. Needless to say, so far I have been right.

Only 2 hours in Spain and I was leaving on a bus to a town called Sigüenza. Unable to sleep for many hours, I couldn’t help but feel the excitement of discovering a new place and experiencing a different life.

Arriving in Sigüenza it was obviouse that this Feudal town was riddled with culture and history. Mainly defined by the Castillo Old Arabian alcazaba, the image of Sigüenza is modest and ancient.

A tour of the town, introduced by the mayor, explained the pueblos Morrish, Jewish and Roman influences while experts in Spanish Olive Oils and local cheeses gave everyone a peek into the current artisan nature of Sigüenza.

But a historical introduction and a few tastings in this humble town were only the beginning. I will follow up on the many food demonstrations and experiences that guided us further through Sigüenza's gastronomic culture including: a goat roast, discovering true Spanish Migas, the humble potaje, dinner at the castle, a live and wirey food competition followed by an amazing and deserving reception, a tour of an ancient salt mine, and drinking a purro with some of Spains most gastronomic figures.