Author Archives: Ryley Stoutingberg

Toledanas are pastries filled with pumpkin preserve (cabello de ángel) crescent-shaped. The filling for toledanas is commonly used in traditional Spanish desserts. It is made with sugar and cooked pumpkin, and it has a form of thin, almost transparent threads. These … Continue reading →

Carcamusa is a very popular dish in Toledo, and when visiting, you have to try it. Some of the ingredients that can be found in this vegetable and meat stew are a combination of beef, jamón, tomatoes, onions, chorizo, bell … Continue reading →