Slow Food

What are berenjenas con miel de caña?

This traditional Andalusian dish is made of crispy fried aubergine, generously drizzled with dark cane syrup. Once considered “poor man’s food”, today it’s a tapas favourite — simple, surprising and full of sunshine.

First bite, summer on a plate

The first time we were served this, we thought: “aubergine chips… with syrup? Really?” It looked a bit like someone had dropped a portion of fries into engine oil. But one bite in and we were sold. Crunchy, sweet, a little sticky — and suddenly we were right in the middle of an Andalusian summer.

Pauper’s food? Fit for a king

Once upon a time, this was a dish for the poor: aubergines from the garden and syrup from sugarcane. Today, it sits proudly on tapas menus next to octopus and ibérico ham. Rightly so — this dish proves that with almost nothing, you can create absolutely everything.

How we eat it

At Cortijo La Vista we fry these on warm evenings. A big plate in the middle of the table, a glass of wine beside it, and before you know it everyone has sticky fingers and a grin from ear to ear. Not a Michelin dish — but definitely star quality.

Recipe: berenjenas con miel de caña (serves 4)

Ingredients

• 2 medium aubergines

• 150 g flour

• 250 ml cold milk or water

• salt to taste

• oil for frying (sunflower or mild olive oil)

• miel de caña (cane syrup), to taste

Preparation

1. Slice the aubergine into thin rounds or chips. Soak for 30 min in salted water or milk → pat dry thoroughly.

2. Coat lightly in flour and shake off excess.

3. Heat oil to 180°C and fry until golden.

4. Drain and sprinkle with a little salt.

5. Serve warm, generously drizzled with cane syrup.

FAQ – Frequently Asked Questions

What is miel de caña?
Not honey, but syrup made from sugarcane. Dark, rich and almost caramel-like.

Can I use regular honey instead?
You can — but you’ll miss the authentic Andalusian magic.

Is this healthy?
It’s aubergine. So yes. That’s our story and we’re sticking to it.

Berenjenas con miel de caña is the Andalusian dish that turns simplicity into sunshine on your plate: crispy aubergine with cane syrup. Humble and indulgent at once — and a favourite to share at Cortijo La Vista.

✨ Thank you for reading this far — it truly means a lot.
If you’d like to read more, a ♡ or free subscription is always welcome.

Hasta luego from Andalusia,
Daniëlle | Cortijo La Vista

What is pollo al ajillo and why is it so connected to Andalusia?

Pollo al ajillo literally means “garlic chicken” and is a classic Spanish dish you’ll find in almost every village and taverna. Simple to make with chicken, garlic, olive oil and wine — yet full of aroma, flavour and the warmth of eating together.

The scent of Andalusia

In Andalusian villages you can often smell garlic in the air at dusk. A promise that something simple, warm and comforting is on its way to the table.

The first time we made pollo al ajillo, Feiko was wrestling with a garlic bulb that absolutely refused to cooperate. Half of it fell on the floor, the rest went into the pan — skin and all. The result? Surprisingly delicious. Because that’s the beauty of this dish: it’s almost impossible to get it wrong. Chicken, garlic, oil and time. That’s really all it needs.

A dish that never gets old

Pollo al ajillo is one of those classics every Spanish grandmother makes in her own way. One adds sherry, another lemon, others a generous amount of olive oil that you later mop up with bread.

We make it when the evening settles in. Out on the terrace, with a glass of wine and bread for dipping — and a view that never gets dull. It’s not just food, it’s rhythm. A dish that rounds off the day and says: you’ve done enough, now sit down and eat.

The recipe: our version of pollo al ajillo

Serves 4

Ingredients

• 1 whole chicken cut into pieces (or approx. 1–1.2 kg chicken thighs)

• 1 bulb of garlic

• 5 tbsp olive oil

• 100 ml dry white wine or sherry

• salt and pepper

• fresh parsley

Preparation

1. Cut the chicken into pieces and season with salt and pepper.

2. Peel the garlic cloves and gently crush them.

3. Heat the oil in a pan and fry the garlic until golden (not brown!).

4. Add the chicken and brown it on all sides.

5. Deglaze with wine or sherry, reduce the heat and let it simmer for 20–30 minutes.

6. Finish with parsley and serve with bread for dipping.

Why this belongs with us

Here, garlic isn’t a supporting act — it’s the star. You smell it in the villages, you taste it in almost every dish. For us, this recipe belongs to the evenings at the Cortijo: sitting together outdoors, warm plates in front of us, surrounded by fresh air and something simple that somehow tastes rich.

It’s comfort food meant to be shared. And that’s exactly why pollo al ajillo belongs in our kitchen.

FAQ – Frequently Asked Questions

What does pollo al ajillo mean?
Literally: garlic chicken. A traditional Spanish village and taverna dish.

Can you make this dish in advance?
Yes — it often tastes even better after resting overnight.

What do you serve with it?
Simple bread to soak up the juices. Sometimes roasted vegetables or a fresh salad.

Pollo al ajillo is an Andalusian classic: chicken, garlic, olive oil and wine in their purest form. A dish that brings comfort and togetherness — exactly what our evenings at Cortijo La Vista are about.

✨ Thank you for reading this far — it truly means a lot.
If you’d like to read more, a ♡ or free subscription is always welcome.

Hasta luego from Andalusia,
Daniëlle | Cortijo La Vista