01 - MURCIAN SALAD
This salad is the perfect combination between tinned food and natural food, and between farm, countryside and sea. Made from peeled tinned tomato, hard-boiled eggs, fresh onion, olives and tuna, it's ideal for summer and for fans of tasty and healthy dishes. And if you're not on a diet, don't hesitate in having some bread as an accompaniment, known in some places as mojete (bread used to soak up the sauce).
02 - CANTONAL SALAD
This is a typical salad from Cartagena in which fish conserved by an old (and tasty) smoking technique takes the starring role. It is a perfect combination between sea and countryside as salmon, cod and harvest fish are mixed together with capers, onion and olive oil. A little bit of advice- don't be shy to ask for some bread to mop up the sauce. No one will be surprised.
03 - GRILLED VEGETABLES
The rainbow has a flavour: the flavour of the fertile, irrigated Region of Murcia. Enjoy a colourful dish made with the best vegetables in the land. Tasty and without any seasoning, they are a culinary gift for vegetable lovers everywhere. Flavour is not at odds with health - they go hand in hand in this dish. Don't forget to add a slice of lemon for pure luxury.
04 - ZARANGOLLO
This is an exquisite dish with a strange name that exemplifies the magnificent use of vegetables here. It basically consists of courgette, onion and eggs all scrambled up with olive oil. In Cieza, tomato or even aubergine or pumpkin is added, and in the Campo de Cartagena it's cooked inside bread dough. Poultry and vegetables are put together with one common aim: to bring enjoyment to your taste buds without affecting your diet.
05 - BERENJENAS A LA CREMA
This creamy crème de la crème dish just melts in your mouth. It was invented in the kitchen of the emblematic restaurant Rincón de Pepe, and in a short period of time has become a gastronomic icon extolled by gourmands from all over the world. One passionate gourmand in particular, Vazquez Montalbán, even makes a detective Pepe Carvahlo in his novel Los Mares del Sur cook them. Composed of Béchamel sauce, ham, prawns and of course, aubergines!
06 - RICE
Rice is like a 'jack-of-all-trades' that goes with everything. Try it with rabbit and snails if you are inland, withvegetables or pava (cauliflower) if you are in the countryside or with shellfish such as lobster if you are visiting the coast. But just one thing, make sure it is always Calasparra rice, the first rice in the world with a Denomination of Origin.
07 - CALDERO
Here cauldrons are used by sailors instead of witches. This is one of the most typical dishes of the Region: rice cooked in a cauldron with rock fish and dried ñora pepper broth. It is usually served on separate plates, with the rice on one side and the fish on the other, and is perfect for recharging your batteries after a day at the beach.
08 - MIGAS
In Murcia there is cause for a double celebration when it rains - firstly because it is not something that happens every day but also because that's when this delicious dish is made. There are two versions: one made of flour, oil, water and dried garlic, and the other with a base of stale bread crumbs. This dish is delicious with cold meats, sardines, spring garlic, pomegranates, grapes or even chocolate. Just one thing - it is very important to eat them when they are hot, accompanied by a glass of wine from the region and above all, slowly. Because as the saying goes- while there are still migas left the party won't stop.
09 - ASADOS
Whether made with lamb or young goat's meat, in its different forms this dish serves as a symbol of our gastronomy's identity. The Tartera, typical of the Segura River Basin, roasted young goats' heads or lamb heads with pebre (mild sauce made from vinegar, garlic, parsley and pepper), the llandas de Cehegín (lamb meat, tomato, pepper and potatoes), or young goats' legs are some of our most typical dishes. They are all rustic and delicious recipes that are cooked slowly, and you only need to hear them crackling as they come out of the oven to suddenly become absolutely ravenous.
10 - PESCADOS A LA SAL
Our coast is a paradise for fish: calm and toasty waters allow these underwater inhabitants to grow up fit and healthy, and in this two-ingredient recipe they really make an impact. A whole fish (usually sea bass or gilthead bream) is buried in a tray of coarse sea salt, baked in the oven and then served once it has been cleaned and the bones removed, which is done right next to the customer. It's a very healthy yet simple method that produces spectacular results. And if the ingredients are from the Mar Menor Sea, so much the better!
01 - MURCIAN SALAD
This salad is the perfect combination between tinned food and natural food, and between farm, countryside and sea. Made from peeled tinned tomato, hard-boiled eggs, fresh onion, olives and tuna, it's ideal for summer and for fans of tasty and healthy dishes. And if you're not on a diet, don't hesitate in having some bread as an accompaniment, known in some places as mojete (bread used to soak up the sauce).
02 - CANTONAL SALAD
This is a typical salad from Cartagena in which fish conserved by an old (and tasty) smoking technique takes the starring role. It is a perfect combination between sea and countryside as salmon, cod and harvest fish are mixed together with capers, onion and olive oil. A little bit of advice- don't be shy to ask for some bread to mop up the sauce. No one will be surprised.
03 - GRILLED VEGETABLES
The rainbow has a flavour: the flavour of the fertile, irrigated Region of Murcia. Enjoy a colourful dish made with the best vegetables in the land. Tasty and without any seasoning, they are a culinary gift for vegetable lovers everywhere. Flavour is not at odds with health - they go hand in hand in this dish. Don't forget to add a slice of lemon for pure luxury.
04 - ZARANGOLLO
This is an exquisite dish with a strange name that exemplifies the magnificent use of vegetables here. It basically consists of courgette, onion and eggs all scrambled up with olive oil. In Cieza, tomato or even aubergine or pumpkin is added, and in the Campo de Cartagena it's cooked inside bread dough. Poultry and vegetables are put together with one common aim: to bring enjoyment to your taste buds without affecting your diet.
05 - BERENJENAS A LA CREMA
This creamy crème de la crème dish just melts in your mouth. It was invented in the kitchen of the emblematic restaurant Rincón de Pepe, and in a short period of time has become a gastronomic icon extolled by gourmands from all over the world. One passionate gourmand in particular, Vazquez Montalbán, even makes a detective Pepe Carvahlo in his novel Los Mares del Sur cook them. Composed of Béchamel sauce, ham, prawns and of course, aubergines!
06 - RICE
Rice is like a 'jack-of-all-trades' that goes with everything. Try it with rabbit and snails if you are inland, withvegetables or pava (cauliflower) if you are in the countryside or with shellfish such as lobster if you are visiting the coast. But just one thing, make sure it is always Calasparra rice, the first rice in the world with a Denomination of Origin.
07 - CALDERO
Here cauldrons are used by sailors instead of witches. This is one of the most typical dishes of the Region: rice cooked in a cauldron with rock fish and dried ñora pepper broth. It is usually served on separate plates, with the rice on one side and the fish on the other, and is perfect for recharging your batteries after a day at the beach.
08 - MIGAS
In Murcia there is cause for a double celebration when it rains - firstly because it is not something that happens every day but also because that's when this delicious dish is made. There are two versions: one made of flour, oil, water and dried garlic, and the other with a base of stale bread crumbs. This dish is delicious with cold meats, sardines, spring garlic, pomegranates, grapes or even chocolate. Just one thing - it is very important to eat them when they are hot, accompanied by a glass of wine from the region and above all, slowly. Because as the saying goes- while there are still migas left the party won't stop.
09 - ASADOS
Whether made with lamb or young goat's meat, in its different forms this dish serves as a symbol of our gastronomy's identity. The Tartera, typical of the Segura River Basin, roasted young goats' heads or lamb heads with pebre (mild sauce made from vinegar, garlic, parsley and pepper), the llandas de Cehegín (lamb meat, tomato, pepper and potatoes), or young goats' legs are some of our most typical dishes. They are all rustic and delicious recipes that are cooked slowly, and you only need to hear them crackling as they come out of the oven to suddenly become absolutely ravenous.
10 - PESCADOS A LA SAL
Our coast is a paradise for fish: calm and toasty waters allow these underwater inhabitants to grow up fit and healthy, and in this two-ingredient recipe they really make an impact. A whole fish (usually sea bass or gilthead bream) is buried in a tray of coarse sea salt, baked in the oven and then served once it has been cleaned and the bones removed, which is done right next to the customer. It's a very healthy yet simple method that produces spectacular results. And if the ingredients are from the Mar Menor Sea, so much the better!
