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On the left bank of the Guadalquivir River, is the Sevillian town of El Viso del Alcor.
One of the main attractions of El Viso is its gastronomic culture with its numerous bars and restaurants, its tapas and its good food.
As an area of commercial transactions since time immemorial. El Viso preserves the entrepreneurial and dynamic character of a population that grows day by day without forgetting its traditions.
Festive and gastronomic traditions that are maintained without losing an iota of their tradition, and that are embodied in one of the most typical dishes of the town and that have made this town from Alcore famous even internationally: tripe, popularly known as Menudo.
Made with pork, menudo from El Viso has become an important tourist attraction and an unmissable date for all those who visit it.
Ingredients
Tomatoes
Cucumber
1 clove garlic
1 green pepper
Stale bread soaked in water
Water, vinegar, oil and salt.
Elaboration
Cut very small vegetables and add the oil, water, vinegar, salt and bread soaked in water. Everything is crushed until liquid and served cold.
Ingredients
1 cup olive oil
½ kg. of ripe tomatoes
1 medium green bell pepper
1 telera of bread from the day before
1 head of garlic
Eggs, salt and water.
Elaboration
Heat the oil in a deep iron and clay pot, if possible, over a wood fire.
Wait until it is almost boiling to add the finely chopped garlic, so that they brown.
Add the split pepper and then the finally chopped tomato. When it is well fried, add the water and salt (if desired, you can also add chopped chorizo).
Let it boil for a while. Meanwhile, the bread crumb separates from the crust and crumbles. Remove the pot from the heat and add the bread crumbs and eggs, cover and let stand for five minutes.
With the excess bark, some strips will be made, with which to eat the Garlic, instead of a spoon.
As this is a typical country dish, to get all its pleasant flavor, it is recommended to keep the requirements recommended in the recipe in its preparation.
Ingredients
1 kg. Pork menudo or clean beef
A tablespoon of ground paprika
1 tip of hot paprika
A glass of white wine
A splash of olive oil
1 medium onion
5 or 6 garlic cloves
1 green pepper
Bay leaf, parsley and salt
1 piece of stew chorizo
50 g of serrano ham in cubes (optional)
1 small piece of jowl bacon (optional)
1 clean pig’s trotter (optional)
Elaboration
It is convenient to cook in a pressure cooker because it requires a lot of cooking.
We put in the pot the clean menudo with the oil, crushed garlic, chopped pepper and onion, bay leaf and chopped parsley, the ham and the trotters (cut into quarters if we are going to put them), the chorizo in a piece, the paprika and the wine.
Cover and leave between ½ hour and 45 min. (depending on the speed of the pot). When opening, chop the chorizo and add a few sprigs of mint (optional). We consume the sauce and serve very hot. Without consuming the sauce, we can add some cooked chickpeas that boil with the meat.
Ingredients
½ kg of chickpeas (soaked overnight)
1 head of garlic
1 piece of chorizo, cured better than chorizo rosario.
1 piece of cured black pudding
2 bay leaves
½ teaspoon black peppercorns
1 medium onion finely chopped
1 chopped pepper
½ kg. of pork
2 medium potatoes, peeled and cut into halves.
Extra Virgin Olive Oil.
1 teaspoon salt
Elaboration
We put all the ingredients except the chorizo and the black pudding in the pot, we cover it with water, we taste it for salt and we wait for it to boil, the head of garlic is poured as it is and we are removing the foam that the chickpeas release.
When the chickpeas are a little before “al dente”, we add the chorizo and the blood sausage in little cubes, if we see that it lacks color, we add paprika.
We let a little water evaporate, if we see that the potatoes are falling apart, we remove them and continue. When you have little water and the chickpeas are soft, remove them, plate them preferably in clay and, bon appetit.
Ingredients
Bread from the day before
garlic
Water
Salmorejo
Olive oil
Elaboration
Cut the thin bread and put it in salted water for 24 hours. After 24 hours, pour the oil into a pot and add the whole garlic. Then the bread is added and with a slotted spoon it is turned until it is fried and all crumbled.
Ingredients
24 thick slices pieces of bread approximately 2 cm.
(It can be special for French toast or bread settled from the day before)
1 liter of olive oil
1 liter of white table wine
1 kg. of honey
6 eggs
¼ liter of water
Elaboration
The bread is soaked in the wine, drained a little and passed through the eggs that we will have previously beaten. Heat the oil and when it is very hot, fry the slices of bread. At the same time we will have put the honey with the water to heat over a very slow heat without letting it boil.
The first batch of the fried bread with the wine and the eggs is introduced into the mixture of honey and water, we will take it out when we have fried the second batch to put it in a container and so on. Once this operation is finished, pour the rest of the water with honey over it and let it cool.
Ingredients
100 gr. Of flour
150 gr. of sugar
1 l. milk
Lemon peel
Matalahuva
cinnamon stick
Put the oil in a frying pan and add the matalahúva, browning it without burning it. Add the flour and stir it. Stirring constantly, add the milk until a homogeneous cream is formed without lumps. Finally, add the sugar, continue mixing and remove from heat.