Tapas and Regional Dishes

Úbeda and Baeza are renowned throughout Spain for the tapas that are served in their bars. This is because in much of Spain you have to pay if you want a tapa with your drink. However, in Úbeda and Baeza you get a tapa or aperitivo for free. They're often famously large and you even make a light supper out of them. Bigger appetites can order extra dishes, called raciones, to share.

This section is going to focus on typical tapas and regional dishes that you may encounter in bars and restaurants during your time in Úbeda and Baeza, while you can find my personal favourite places to eat in another article here.

So, what tapas are local specialities? Well, mini rolls called ochíos are definitely widespread. They're made with olive oil and paprika, and are served with various fillings, the most common one being morcilla en caldera. This is a spreadable black pudding that's served warm. It's somewhat akin to a paté and is delicious.

From spring to mid summer you'll also see signs up on many bars announcing that "Hay Caracoles", i.e. snails are available. During their season, they're perhaps the most popular tapa among the locals, who'll cross town to find a bar that serves them to their taste. These snails are dinky little things, a far cry from what you'll encounter in Madrid or France. They're gently stewed and the art is in the ingredients that the chef adds, orange peel and mint often being put in.

Another favourite tapa of mine is berenjenas en vinagre (aubergines in vinegar). They're not to be confused with the famous ones from Almagro in La Mancha, as these are a smaller variety and are served in a slightly different sauce.

As for regional dishes, andrajos are famous as an idiosyncratic local stew, while anything involving cordero segureño is worth trying. This is a breed of lamb that takes its name from the Segura mountain range and is delicious. Alcauciles, meanwhile, are a kind of semi-wild artichoke, and are certainly worth trying if a restaurant serves them fresh and in season, rather than from a jar.

I'd like to finish by underlining that these are just a few pointers designed to help you on your way to exploring and enjoying meals out during your stay in übeda and Baeza. There are many hearty, homely restaurants dotted around the two towns, as well as several places that attempt to mix modern techniques with the traditional ingredients that I've mentioned. Good luck with your gastronomic odyssey!