Mutxamel stands as a prominent municipality in Alicante, celebrated for its rich culinary scene and a diverse range of products deeply rooted in the region around Mutxamel’s gardens. The minds of locals and visitors alike are filled with images of exceptionally crafted goods tied to Alicante’s fertile landscapes, especially those produced in Mutxamel’s own plots.
Tomato has long served as the emblem of local gastronomy. The tireless work of municipal authorities has firmly established the so-called Muchamiel Tomato, which has earned acclaim in regional and national gastronomic fairs. This harvest from the Mutxamel gardens is recognized for its robust growing traditions: meaty, tender, and pleasantly textured, with a fragrance that lingers as the orchards are wandered. The aroma of these tomatoes can be perceived in the air as producers showcase the gem that sweetens the palate with a distinct, memorable taste.
Tomatoes are a cornerstone of the region’s culinary identity, complemented by sausages and cheese that form an essential trio in local tables. The municipality and the province proudly highlight this star product, proving its versatility in simple salads that reveal the tomato’s full richness.
Craftsmanship is another central element closely tied to Mutxamel’s traditional flagship offerings. Manual labor in preparing sausages and cheeses blends premium raw materials with natural ingredients in a distinctly artisanal manner, underscoring the pride in regional methods and flavors.
A good accompaniment to these specialties is wood-fired bread. Some of the oldest bakeries in the municipality produce this bread, a safeguard of texture and aroma that perfectly complements the local fare. The bakeries also offer regional desserts and drinks, including tona wine, egg rolls, almond cake, and the distinctive Mantecadets made with almonds. In many homes, these treats appear in the days leading up to Christmas, preserving a cherished seasonal tradition.
To accompany these products, a good wood-fired bread is a staple from the oldest bakeries in the area, a small detail that elevates the entire meal. INFORMATION
Two plates bearing the Mutxamelero seal
During De la Cuchara gastronomy days, the most traditional stews are showcased so neighbors and visitors can sample iconic recipes adapted to different cuisines in local restaurants. The aim is to preserve the original ingredients and essence while adding a contemporary touch that keeps the magic alive.
Mutxameleras gastronomic offerings include two recipes with their own seal: El Bollitori and Side Pot. Both are winter staples, cooked with high-quality local ingredients and beloved by families who gather at country homes or during day-long family outings.
Both dishes are prepared slowly and with care, allowing every ingredient to harmonize and reveal its full flavor. To prepare Bollitori, shredded cabbage, onion, ñoras or seeded peppers are simmered with water and oil, then cod and dye are added and cooked for an hour. Twenty minutes before finishing, potatoes are introduced. After cooking, the peppers are peeled and returned to the pot before serving, accompanied by allioli.
Discussion of Olleta Borda notes that the soaking of beans happens overnight. Side Pot, in turn, starts with soaking white beans and then simmering a mix of chard, turnips, green beans, zucchini, and other seasonings. A fried ñora, chopped with a slightly salted mortar, is added along with saffron and potatoes, and rice is introduced near the end. A touch of coffee is added per person, and the broth remains in the pot to intensify flavor.
With these dishes on offer, there is no shortage of reasons to cook a celebratory Mutxamel meal or to visit the municipality and immerse oneself in its stellar culinary landscape, discovering the region’s preserved flavors and local specialties.