Plato de los Montes

The typical mixed dish takes on a whole new level in Málaga with the Plato de los Montes. This is the star dish in the traditional and numerous roadside inns of our region, especially in the area of the Carretera del Colmenar, better known as the Carretera de los Montes de Málaga. A classic of Málaga cuisine, hearty and with a generous portion, it includes pork loin in “colorá” lard, fried potatoes, egg, chorizo, black pudding, and fried peppers. Sometimes, it even comes with migas (fried breadcrumbs).

Origin

To discover the origin of the Plato de los Montes of Málaga, we have to go back to the 1930s, when muleteers—people who transported goods by mule through the province’s mountains—would stop at the inns and needed a substantial meal with ingredients that would give them the energy needed to fight off the cold and exhaustion of the journey, as well as endure long workdays.

Today, it’s a traditional dish enjoyed on Sundays, with friends and family, and especially recommended during the autumn and winter seasons, when hearty and energy-boosting dishes are in demand.

Peculiarities

Its most common name is Plato de los Montes, but depending on the area of Málaga province where we are, it may be known by other names such as plato campero, plato serrano, plato chorreño, plato de Coscojal, sartená de Castaña, or pelona de lomo.

Ingredients and Recipe

A simple recipe, with basic and traditional ingredients found in Málaga’s pantry, that never disappoints. Perfect for replenishing energy after a hiking day in the Montes de Málaga or for combating and brightening up the colder and greyer days of autumn or winter thanks to its high-calorie content.

The only challenge lies in the lomo en manteca “colorá”, which you can prepare at home in advance or buy pre-made and packaged—easily found in butcher shops and stores selling Málaga products. A product of the traditional pig slaughter, lomo en manteca is typical in many Andalusian towns and the base for countless other recipes in the region.

To perfect it, pair your Plato de los Montes with some aceitunas aliñás (seasoned olives) for a snack and a good sweet wine from Málaga.

You will need:

Lomo en manteca “colorá”

Patatoes

Eggs

Chorizo

Black pudding

Green peppers

Extra virgin olive oil

Salt

Peel, cut, and fry the potatoes in plenty of olive oil and set them aside. Now, salt and fry the green peppers—you can make a small cut on the side to prevent them from popping in the pan. Next, fry the chorizos without their skin and the black pudding.
Continue by frying an egg, making sure it’s cooked just right so you can dip a good piece of bread in the yolk. Plate the dish by placing the fried potatoes (either in a bed or to one side), the peppers, chorizo, black pudding, and fried egg. Finally, add your serving of lomo en manteca.

5 Establishments to Try the Plato de los Montes

Ventorrillo Santa Clara

Venta El Túnel

Venta Galwey

La Butibamba

La Posada

One of the star dishes in the most traditional Málaga cuisine. With simple yet hearty ingredients, it's hard to resist enjoying a good Plato de los Montes, which can be found on the menu of most inns in Málaga.

Sardine Skewers

The Sardine Skewers is a typical dish of the Costa del Sol. It can be enjoyed at any of the chiringuitos along the beach.

Lemon anchovies

In traditional Málaga cuisine, we can find the Málaga anchovy, the 'Vitoriano' anchovy, or, as it is commonly written, 'Victoriano.' This flavorful blue fish from Málaga gets its name from the time of year it is caught, around the festivity of the Virgin of Victory, the patron saint of Málaga.

Plato de los Montes

Origin

Peculiarities

Ingredients and Recipe

5 Establishments to Try the Plato de los Montes

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