La pava borracha from Almoradí: history, ingredients and where to try it

If there is one dish that captures the spirit of the huerta of Alicante and the warmth of home on winter days, without a doubt, it’s la pava borracha. This wholesome cocido from Alicante, similar to a traditional stew, is more than just a recipe; it is a festive ritual centred on towns such as Almoradí and is shared across the whole of La Vega Baja.

What makes la pava borracha unique?

The name of this traditional dish, which has evolved into a refined expression of classic local cooking, comes from the way the turkey meat is marinated in brandy for a full day. This process gives it a distinctive tenderness and aroma that set it apart from other cocido recipes.

The ritual of the three stages

Eating la pava borracha in the Almoradí area requires time and a good appetite. This feast is traditionally served in three stages, known locally as vuelcos.

1. The covered soup: a broth made with giblets and noodles, served with pieces of hard-boiled egg, liver, breast meat and gizzard.

2. The stuffing: the well-known pelotas, prepared with turkey breast, minced pork, blood, pine nuts and spices, slowly cooked in the broth.

3. The cocido: the final stage of the dish, with the turkey meat, cured pork fat, pork ribs and the treasures of the huerta: chickpeas, celery and potato.

A dish shaped by the huerta

This traditional cocido from La Vega Baja is a reflection of the landscape that surrounds Alicante: citrus groves, artichoke fields and other crops typical of the area that invite you to sit down and take your time at the table. If you are looking for an authentic food tourism experience, trying la pava borracha is an essential stop to understand the culinary heritage of the south of the province. Come and savour it for yourself!