The city of Cuenca, competing against two other finalists, Oviedo and Pontevedra, was the winner of the prestigious 2023 Gastronomic Capital of Spain. Cuenca, in the Castile-La Mancha region, applied twice before, in 2017 and 2018, unsuccessfully, but it has now proven one of the leading Spanish cities for both its traditional and new regional cuisine.

Cuenca’s cuisine embraces morteruelo, mango gazpacho and Manchego cheese. To celebrate the award, the city launched Cuenca Deliciosa (Delicious Cuenca), showcasing its culinary traditions and offering 2023 visitors a vibrant program of events.

Morteruelo © Turismo de Castilla La Mancha by David Blázquez

Morteruelo is a Spanish pâté originating from Cuenca. Although there are numerous varieties of this pâté, in its basic form, it typically consists of pork liver; various spices; and meats such as quail, partridge and hare.

The cooked pork liver is ground in a mortar, then combined in a pan with spices, other meats, breadcrumbs and either broth or milk. In local tapas bars, morteruelo is typically served in a clay pot with homemade bread on the side. It is recommended to pair the pâté with a glass of robust red wine. Interestingly, in the small community of Villar del Humo, located within Cuenca, there is an annual competition for the best morteruelo, held during the second week of August.

Alajú is a traditional Spanish dessert popular throughout Castilla-La Mancha. The best examples are usually found within the Spanish province of Cuenca. The dessert consists of a dough of almonds, spices, boiled honey and toasted breadcrumbs sandwiched between two wafers. These little cakes are about the thickness of a finger, and the name is derived from the arabic al-hasú, which means filling.

© Turismo de Castilla La Mancha by David Blázquez

Also from Cuenca, zarajos is an offal specialty prepared with marinated intestines of suckling lambs. The intestines are marinated in different combinations of olive oil, garlic, parsley and salt, then wrapped around vine shoots, which act as skewers. Tightly wrapped clusters can then be fried in olive oil, roasted or grilled. Zarajos are usually served as an appetizer or a tapa, and they usually come topped with a sprinkle of salt and a drizzle of lemon juice. This specialty is a staple in Cuenca, but they are also enjoyed in other parts of Castile-La Mancha.

The historic walled town of Cuenca is a UNESCO World Heritage site. Throughout 2023, various fairs and events place in Cuenca, with part of the proceeds donated to various charitable organizations in the city.

© Turismo de Castilla La Mancha by David Blázquez

Built by the Moors in a defensive position at the heart of the Caliphate of Cordoba, Cuenca is an unusually well-preserved, medieval fortified city. Conquered by the Castilians in the 12^th century, it became a royal town, and the bishop’s properties were endowed with important buildings. These include one of Spain’s first Gothic cathedrals, with construction starting in 1196, and the historic Casas Colgadas (hanging houses), originally suspended from sheer cliffs overlooking the Huécar river, where a few hanging houses still remain today.