Gastronomy of Alcázar de San Juan

Manchego cheese, La Mancha wine and the dishes that fed Don Quixote

The gastronomy of Alcázar de San Juan is a journey through the most authentic flavours of La Mancha. Cheeses with Denomination of Origin, wines from the largest vineyard in the world and recipes that have nourished shepherds, farmers and knights-errant for centuries make up a generous table where every dish tells a story. From the duelos y quebrantos that Don Quixote had for breakfast to the sweet bizcochá alcazareña, here food is savoured with memory and heart.

Wedges of Manchego Cheese P.D.O. with different maturities on a wooden board

P.D.O. product

Manchego Cheese P.D.O.

All year round

Spain's most famous sheep's milk cheese, with Protected Designation of Origin. Semi-cured, cured and aged.

Glass of La Mancha red wine with La Mancha vineyards in the background

D.O. wine

D.O. La Mancha Wines

Harvest: September–October

Wines from the world's largest vineyard. Airén whites, Tempranillo reds and rosés at 12–13.5% ABV.

Gachas manchegas served in an iron pan with fried garlic and paprika

Traditional dish

Gachas manchegas

Autumn–winter

Humble and comforting dish of grass pea flour cooked with olive oil, fried garlic and La Vera paprika.

Duelos y quebrantos served in an earthenware dish, the quintessential Cervantes dish

Traditional dish

Duelos y quebrantos

All year round

The dish Don Quixote had for Saturday breakfast: scrambled eggs with pork crackling, chorizo and brains. A Cervantes classic.

Pisto manchego with fried egg in a traditional earthenware dish

Traditional dish

Pisto manchego

Summer–autumn

Tomato, pepper, onion and courgette slowly sautéed. Served with a fried egg on top. A cornerstone of La Mancha cuisine.

Golden migas manchegas with chorizo, grapes and peppers in an iron pan

Traditional dish

Migas manchegas

Autumn–winter

Stale bread crumbled and fried with garlic, chorizo, grapes and peppers. A shepherds' dish turned popular delicacy.

Bizcochá alcazareña sprinkled with cinnamon, a typical dessert from Alcázar de San Juan

Pastry

Bizcochá alcazareña

All year round

Sponge cake soaked in milk with vanilla, sugar and cinnamon. A typical local dessert from Alcázar.

La Mancha lamb caldereta in an earthenware dish with spiced sauce

Traditional dish

Lamb caldereta

Autumn–winter

Stew of La Mancha lamb with tomato, peppers and spices. A hearty and flavourful dish for cold days.