TYPICAL FOOD OF MALLORCA

The island of Majorca is one of the most visited destinations in Spain, both by Spanish and foreign tourists. In addition to its beautiful beaches and the beautiful Sierra de Tramuntana mountain range, its attractions also include its excellent gastronomy.

Typical Mallorcan food is truly exquisite: very genuine flavours of the sea and the land, with good wines to accompany them and sweet desserts to finish them off. Take note of all these typical Mallorcan dishes as you will have to try them on your next visit to the island or, failing that, you will have to roll up your sleeves and... try these Mallorcan recipes at home!

12 Delicacies To Eat In Mallorca

If you're planning to visit the island this summer, take note of these exquisite dishes that you have to eat in Mallorca.

Mallorcan Sobrasada

The ingredients of sobrasada are minced pork, bacon, salt and spices and it has a similar colour to Spanish chorizo thanks to the paprika. It is a bit addictive.

It is often served as a tapa spread on rustic bread. Sobrasada goes very well with a slice of local cheese and a drizzle of honey, but it can be found in all shapes and combinations, both in bakeries, restaurants and markets all over Mallorca. Sobrasada is a ubiquitous ingredient in Mallorcan cuisine and a typical Mallorcan food that should not be missing from your list.

Arrós Brut

Spaniards love rice and almost every region of the country has its own rice dish, especially in the Mediterranean. It is not for nothing that Spanish Paella is one of the typical dishes of the country. And paella is also a dish to eat in Mallorca without a doubt.

But if you really want an authentic Mallorcan dish, then you should try the version of rice that is prepared on the island: it is a rice dish called arros brut.

The name arros brut means dirty rice in Mallorcan and is a dish made up of a delicious mixture of meat, mushrooms and vegetables that changes with the seasons.

The rice is made "caldoso", that is, the excess water is used to create a broth. You will also find a spice mixture typical of Mallorcan food that includes paprika, saffron, cinnamon, pepper, cloves and nutmeg. A very similar dish is also found in the typical food of Menorca.

Tumbet

Tumbet (or tombet) is Mediterranean to the core. Combining fried aubergines, potatoes, red peppers, tomatoes, olive oil and garlic, it can be compared to French ratatouille or Catalan sanfaina.

A recipe that dates back to the 16th century, tumbet first appeared after the introduction of potatoes and tomatoes to Europe. It is wonderful eaten with a slice of bread, but it also goes very well with meat or fish. It is a top choice for vegetarians when enjoyed on its own.

Frito Mallorquín

This traditional dish dates back to the 14th century and seems to have Jewish roots. The dish is a combination of meat (usually pork or lamb), tripe, liver, potato, tomato, onion and peppers fried with olive oil and garlic. The description of the fried dish may not sound very appealing, but it is absolutely delicious.

Snails A La Mallorquina

Escargots may have been made famous by the French, but the Mallorcan version is also very tasty. Here they are cooked in a stew with fennel, garlic and chilli - a delicacy for snail lovers, and don't forget to add some aioli!

Mallorcan soup

A more traditional Mallorcan dish is Mallorcan soup. In fact, it is not just one soup, but several. They are thick, hearty soups, perfect for cold days in the Tramuntana mountains.

The ingredients tend to follow the seasons, but you can expect the soup to include slices of bread, onion, garlic, tomatoes, cabbage and beans. Paprika will also be present and you may find pork, beef or botifarrón. The finishing touch is a generous drizzle of local olive oil.

Botifarron

Botifarrón is a typical Mallorcan sausage. As with the similar Catalan botifarra sausage, there are also two versions of botifarró malloquin: white and black.Both are pork-based products.

Black botifarrón is characterised by its dark colour due to the pig's blood that is added to the meat, pepper and a mixture of herbs and spices before cooking.

White botifarrón, on the other hand, does not contain blood, but does contain cinnamon and nutmeg.

There are two main types of botifarrón, which are identified by the colour of the string on which they hang. The red string means that it is spicy, while the white string is its milder brother.

This typical Mallorcan food is usually eaten as it is bought: cut it, put it together with a good slice of bread and eat it. It can also be grilled to obtain a really rich flavour, as is done with some typical Mallorcan dishes, for example, together with calçot or even prawns.

Escaldums

Escaldums is a traditional Spanish stew from the Balearic Islands. The stew is usually prepared with a combination of pieces of turkey breast or leg, onions, tomatoes, garlic, brandy, olive oil, thyme, bay leaves, almonds or pine nuts and seasoning.

The dish is prepared in a large casserole: the meat is browned, mixed with a sauce made from garlic, onions, tomatoes and brandy, and the combination is cooked with bay leaves and thyme until the turkey is tender. Near the end of cooking, the almonds or pine nuts are finely ground and added to the stew.

Porcella Rustida

One of Mallorca's most famous dishes is suckling pig, which is known on the island as porcella. Porcella is actually the traditional Christmas dinner in Mallorca, but it is so delicious that everyone likes to eat it all year round. Meat lovers will love the tenderness and flavour of the meat.

Caldereta Mallorquina

And finally in this list of typical Mallorcan dishes we come to a fish dish. Of course, you can eat very good fish on the island of Mallorca, but there are very few typical Mallorcan fish dishes. And this is really surprising when you consider that it is completely surrounded by the sea: it is an island!

Be that as it may, fish and seafood lovers will love this dish in all its variations. Like arròs brut, its content tends to vary all the time, but all you need to know is that it's a dish full of fish and seafood. The most famous version is the caldereta de langosta mallorquina (Mallorcan lobster stew), which contains, in addition to lobster, fumet, leek, tomato, garlic, onion and chorizo pepper.

Mallorcan Cod A La Mallorquina

Another celebrated dish based on fish from Mallorcan gastronomy. It is prepared with spinach, chard, cauliflower, tomato, pine nuts, sultanas and the ever-present sobrassada. A unique combination that you can only find in Mallorca.

Trampó Coca

Coca is a very simple but delicious food from Mallorca. Flat bread dough made with flour, egg, water, oil and salt is covered with vegetables and baked; the most popular version on the island is coca de trampó.Trampo is a simple salad made with the basic ingredients of tomato, onion, red and green peppers, paprika, olive oil and salt. If you are looking for something to eat in Mallorca to kill your mid-afternoon hunger, this is the dish for you.

Cocarrois or Panades

You have probably heard of empanadas, delicious crescent-shaped stuffed pastries that are baked or fried in many South American countries and even in other parts of Spain.

Cocarrois or panades are the local version of empanadas, usually filled with a mixture of vegetables, meat, sultanas and pine nuts. Of course, there are also sobrassada pasties. And many more combinations.

3 Typical Desserts From Mallorca's Gastronomy

There is no better conclusion to a typical Majorcan meal than a delicious dessert to sweeten your palate. We are going to list here just a few typical desserts of the gastronomy of Mallorca, but there are many more.

Ensaimada

This is undoubtedly the most famous cake in Mallorca. In fact, no traveller comes back from Mallorca without an ensaimada in their suitcase. The ensaimada is a spiral-shaped cake made with flour, eggs, water, sugar and sourdough. Basic ingredients for any pastry until now. But what makes it unusual and excellent is that the fat used is saim (lard) instead of butter. Ideal for those who are intolerant to milk. But bad luck for vegetarians.

Ideal to enjoy a slice of ensaimada for breakfast with a coffee or as a snack. You can find variations of the basic recipe: some filled with cream, chocolate or sweet pumpkin.

Coca

As in most of the Spanish Mediterranean, Mallorca also has a sweet version of cocas. The most famous is the Coca de San Juan which is prepared for the celebrations of the shortest night of the year on that day, but there are other famous and delicious Mallorcan cocas, such as the coca de patata de Valldemosa or the coca de albariquoques.

Quarts Embetumats

The dessert known as quarts embetumats is made from a coca base, which is filled with custard and covered with a layer of meringue. A high-calorie treat.

Text : @viajegastronomico.com