Although some believe that they come from the Moors, "mantecados" are only 300 years old and were the result of using up the surplus of lard and wheat flour during the winter. However, it was not until well into the 19th century that they became popular outside of Andalusia and were appreciated as a gastronomic delight.

If you walk through the streets and squares, your mouth will water when you see the assortments on display in local shops. Today it is possible to find many different kinds and flavours of "mantecados", such as the traditional cinnamon and sesame seeds, chocolate, lemon and pistachio. All the products are traditionally made, always with local, natural ingredients.

The prized "mantecados" from the convents of Las Descalzas and Belén

There are many small workshops and large companies that make them, since "mantecados" are one of the main sources of wealth and employment in the municipality. But without a doubt, the most popular ones are those that are made in the town's convents.

Some of the most popular "mantecados" are those made by the nuns of the Order of Saint Clare in the Convent of Belén or in the Discalced Carmelites, thanks to the extraordinary quality and the fact that they are made with great care. In addition, throughout the year they offer other equally delicious typical desserts such as almond cakes, nevaditos, yemas, bienmesabe, cortadillos and pumpkin-filled dumplings, among others.