Majorca in November: immerse yourself in tradition

November in Majorca, time for gastronomy

November in Majorca marks the beginning of autumn and with it, the transition to a more comforting seasonal cuisine rich in flavors. The cooler weather influences the dishes that are cooked and served, making it the ideal time to sample some of the local specialties. Here I give you an overview of the seasonal cuisine in Majorca during November:

1. Soups and Stews: This is the time of the year when soups and stews become more popular. One of the most traditional is the “sopa mallorquina”, which has bread, vegetables and sometimes lamb or rabbit meat. This thick and nutritious soup is perfect for colder days.
2. Meat: Preparations with meat, especially lamb and pork, gain prominence. The “frit mallorquí” is a traditional dish that combines lamb or pork offal with potatoes, red peppers and other vegetables.
3. Sea products: Despite the drop in temperatures, fishing is still abundant. Sóller red prawns, sardines and “cap roig” (scorpaena scrofa) are some of the delicacies you can expect to find on the menus.
4. Mushrooms: Autumn is mushroom season in Majorca. In the market or in restaurants, it is common to find dishes that include local varieties such as “esclatasangs” or rovellons.
5. Desserts with nuts: Nuts, especially almonds, play a leading role in Mallorcan pastries. In November, it is typical to enjoy sweets such as “gató”, an almond cake, or “panellets”, small balls made from almonds and sugar, traditionally prepared for the feast of All Saints.
6. Olives and olive oil: It is not uncommon to find dressed olives as an appetizer in many establishments, and fresh olive oil begins to make an appearance, with its purest and most aromatic flavor.
7. Local wines: After the grape harvest, the wineries are in full swing. It’s a good time to taste the young wines of the year or discover indigenous varieties such as manto negro.
8. Seasonal fruits: Although many summer fruits are no longer available, November brings with it fruits such as persimmons, quinces and pomegranates, which are integrated into the cuisine whether in main dishes, desserts or jams.

Using the ingredients that are typical in Majorca during November, a number of traditional or reinvented dishes can be made that capture the essence of the island during this month. Here are some examples of dishes made with seasonal ingredients:

1. Majorcan mushroom soup: A variant of the island classic, using local mushrooms as “esclatasangs”. It is prepared with pieces of Majorcan brown bread, fresh mushrooms, pork loin, white cabbage and butifarrón.
2. Lomo con col: This is pork loin rolled in cabbage leaves and slowly cooked with a white wine, garlic, onion and bell pepper sauce. This dish is comforting and especially tasty on cooler days.
3. Panadera de “Cap Roig”: A traditional stew made with this native fish, accompanied by potatoes, onion, garlic, bell pepper, tomato and fish stock. It is seasoned with paprika and saffron for a more intense flavor.
4. Mallorcan frit with artichokes: A variant of the traditional Mallorcan frit incorporating fresh seasonal artichokes. It is accompanied by potatoes, liver and pork or lamb meat, and seasoned with aromatic herbs.
5. Almond and quince cake: A dessert that combines the soft texture of cooked quince with the deep flavor of almonds. It can be garnished with powdered sugar and accompanied by a scoop of vanilla ice cream or whipped cream.
6. Panellets of different flavors: In addition to the classic almond panellets, they can be made with flavors such as coconut, chocolate, coffee or even with a touch of local liqueur, offering variety and showing the versatility of this sweet.
7. Rice with Sóller prawns and mushrooms: A comforting and aromatic dish, where rice is cooked with a tasty fish stock, fresh Sóller prawns and seasonal mushrooms, achieving a delicious combination.