The tile displays a poem commemorating the Fiesta de la Chanfaina; here it is transcribed:
To the sounds of these dances
of wheels and maragatas
I sing simply
what everyone here knows
about this wonder.
Put a frying pan
with virgin olive oil
add fresh potatoes
and let them fry lightly,
set them aside carefully
cover them in case they cool
then pour in chorizo
with offal or blood sausage
and let it cook slowly
until everything is fried.
Moisten with great patience
bread, but only its crumb
add salt and vinegar,
fresh garlic and fine salt,
oregano, also water,
and a few cloves
and a pinch of good cumin,
just like pepper
since that is usually the cherry on top.
Stir it with skill
without being rushed
and as a final touch
before I write more lines
scatter over the fountain
that already fried offal
previously crumbled
so it shows on top.
I cannot describe the flavor
but it is something that astonishes
I only know it is the chanfaina
a tasty dish
that an entire village created
in very ancient times
with the most vibrant word.
And know that in November,
when the month is almost over,
it is the festival, do not forget it!
I am already signing up for the appointment.
T.E. El Pasero
Adults
Free
Children (3-7years)
Free
-2 years
Free
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