Its position as capital of the Montes de Toledo region allows the city to enjoy a cuisine rich in local products, with special emphasis on game dishes and a great wealth of local wines, mainly from La Manch and Mentrida, two regions with recognised appellation d'origine status. Traditional dishes from the Toledo recipe book are an original synthesis of the culinary wisdom of Jews, Moors and Christians, with some additional original touches such as marzipan, appreciated all over the world. Along with the delicious Manchego cheese and the oils produced at the local Toledo oil presses, there are some particularly tasty local dishes, such as carcamusas (young beef stewed with tomatoes) and ollas podridas (recipes based on chickpeas and meat), as well as game dishes, such as beans with partridge, venison, rabbit or wild boar.
The custom of tapas - sampling small portions of the local cuisine along with a glass of beer or wine - is a favourite pastime in Toledo. Without question, the local speciality is carcamusa, but throughout the entire old town different venues offer a long series of pinchos, tapas and raciones - all terms used to refer to the various sizes of snack portions served with drinks. Suggestions include: Albaicin (Plaza de Cuba), Cerveceria Adolfo0 (Nuncio Viejo), Di Vino (Chile), El Catavinos (Reconquista), El Falsete (Taller del Moro), El Rincon (Sao Tome) El Trebol (callejon de Santa Fe), Gambrinus (Sao Tome), Gunny (ronda de Buenavista), Abbey (Nuñez de Arce), La Ria (callejon de Bodegones), La Tarasca (Hombre de Palo), La Tabernita (Santa Fe), Los Candiles (San Pedro Martir ), Ludeña (Plaza de la Magdalena), Plaza Mayor (plaza Mayors), Picasso (Plaza de Cuba), Taberna Amboades (Alfonso VI), Taberna el Antojo (Plaza de San Juan de los Reyes) and Taberna El Lino (Santa Justa , 8).
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