The traditional dishes of a region cut through recipes, transcend aromas, and go beyond the explicit and delicious experience of texture and flavor that the palate can suddenly feel.
In Aloha Vera we are lovers of these details that give a glimpse, customs, culture, regional products, and the passage of time through the lens that travels in time to a past to just keep in mind, remember and honor.
Therefore, our language tourism experiences together with the educational proposal in Spanish language have a special stamp, a flavor that our students and curious do not forget, the taste of tradition, understanding and above all, living culture.
In this search for authentic testimonies of Jarndillanos settlers, we met Aarón Vegas Olmos, who very kindly opened the doors of his cuisine, his passion, and his history.
With only 26 years, Aarón is a cook, and settler according to the “of a lifetime” in Jarandilla. “The charming corners it has and the essence of the people” that is what he identifies as Jarandilla’s favorite.
The dish that takes us to Araon is the Cochifrito or Suckling Pig, that traditional Extremaduran delicacy that we bring to the table today. “There is a phrase that I like a lot and it is “Who knows how to make rice, knows how to cook” Araon tells us while taking the first steps in the preparation of the cuchifrito.
According to him, for the dish to be good, it has to be crispy on the outside and soft and juicy on the inside, and adds that in the restaurant where he works they ask for it a lot, “being a typical dish attracts a lot of people’s attention. Both local and foreign audiences ask for it in equal parts.”
How is cochifrito made?
Some recipes venture to say that the secret of the cochifrito is the marinade, being extremely important to leave the meat cut into small pieces macerating so that it absorbs all the flavors of paprika, oregano, thyme, good grass and garlic. Then fry it in plenty of oil, it can be accompanied with potatoes and fried peppers … and Let the palate be revolutionized!
