This delicacy is rooted in Spanish culinary traditions that are very much alive on the island. We should note that the polvorones, mantecados, and marzipan that we’ve described here are the kinds found in Spain. Check out my food tours at www.devourtours.com. Hay que decir que actualmente hay variedades de mantecados y polvorones de Estepa hechos con aceite de oliva en lugar de manteca. Mantecados in some areas in Latin America and even in Spain, depending on what they are made for can be made to taste like ice cream, curiously enough still with a slightly earthy texture. It’s common to find a heaping plate of store bought mantecados and polvorones just about everywhere at Christmas time– the doctor’s office, the teacher’s lounge, your mother-in-law’s living room… If you’re lucky there will also be a bottle of hard liquor to accompany these sweet treats (and to help you wash them down!). It’s such a fun hobby for so many people and brings some great memories to mind. Ours are the finest available, made with almonds, Ibérico shortening and not much else. Polvorones are sometimes topped with sprinkles or guava or just eaten plain. Qué es el polvorón . What are Mantecados and Polvorones? 2. When it comes to marzipan, its origin is not completely clear, but the first written reference about this dessert puts its origin in Toledo, where it is so popular that it is eaten all year round. Son deliciosas y su tamaño es perfecto para comerlas como merienda con un cafecito. Mantecados and polvorones can come in a variety of flavors — popular versions include almond, orange, chocolate and lemon. You'll get a copy of my Spanish Cooking Essentials checklist when you do! Son famosos los elaborados en el municipio de Estepa, en la provincia de Sevilla, en Sanlúcar de Barrameda en la provincia de Cádiz y los fabricados en Fondón, en la provincia de Almería, donde se elaboran más de 120.000 kg de polvorones al año. Mantecaditos (Puerto Rican Cookies) Puerto Rican Cookies – Mantecaditos – are tender, crisp and buttery! I think that, being deprived of other choices, basically anything sweet tastes good when December rolls around! For many, all of these desserts are made in the same way, there are even those who confuse one for the other if they are not used to eating them, whether it’s because they are foreigners or simply don’t like them. Professional eater, writer, cook, food tour operator. Fascinated by food and its history. Subscribe here to get free Spanish recipes weekly! This is good news for my waistline, but quite frustrating when I want to eat something calorie filled and delicious! While mantecados can be found at any time of year in Spain, polvorones are usually consumed at Christmas. We are excited to offer the finest mantecados and polvorones in the world! The polvoron, in reality, is basically a variation of the mantecado, so its origin is the same, but the places it is mainly made and eaten are clearly Andalusia, along with Castile and León (especially Tordesillas) and Navarra. Most likely they were a convent sweet (special sweets baked by nuns) in the 16th century, and when demand spread, so did production. Improve your grasp on grammar and vocab! Para cuidarnos del 'colesterol'. Today nearly every family in Estepa has some involvement in the industry! Sep 24, 2017 - Christmas time screams cookies, and at my house the one sugar cookie that we love is our Puerto Rico authentic Polvorones or Mantecaditos recipe. 1. Hates: Overhyped restaurants, wine snobs, long menus, mediocrity. And then there’s marzipan, which can be found in a great many shapes; there are the “saint’s bones” which are long and thin (like a tibia bone), the ones called “pan de Cádiz” (or bread from Cadiz) and many other varieties. Especially popular during Christmastime, polvorones or mantecaditos are the Puerto Rican version of shortbread cookies. In the first place, they are not made with the same ingredients. Si tenemos que destacar en todos ellos una característica común es que, para su elaboración, se utiliza la manteca de cerdo.. El origen de los mantecados es disputado entre dos ciudades andaluzas: Antequera y Estepa. No Tienen los mismos ingredientes - En el mantecado la harina de trigo y almendra (en el caso de llevarla) nunca va tostada, en el polvorón, sí. But today Andalusia is still the most famous place for mantecados and polvorones, and the town Estepa in the province of Seville is especially well known (there’s even a Museum of the Mantecado!). In other countries these desserts could have other characteristics and meanings. Polvorones or Mantecaditos. This brought me to the conclusion that they don’t quite compare to the homemade baked goods and cookies we make in my family for Christmas! Mantecados and polvorones can come in a variety of flavors — popular versions include almond, orange, chocolate and lemon. Aunque ambos dulces son típicos de las navidades, el mantecado puede ser consumido en cualquier época del año mientras que el polvorón se restringe únicamente a las épocas navideñas. I think it’s sad that baking at home isn’t so common here in Spain. ¡Mantecados y polvorones!… Os confieso que cuando era pequeña no me atraían mucho, prefería lanzarme en picado a por el turrón de chocolate.Sin embargo ahora estos dulces navideños me vuelven loca. Mantecados are rounder and their color and texture can change depending on their flavor, whether it is lemon, chocolate, pastry, etc. Sugar, butter, milk, flour... listo! After a great many samples, I’m still not really sure if I like them or not. Sign up with your email address to receive free weekly recipes. You can get more information in our Cookies Policy. 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