Plato Alpujarreno is the Sierra Nevada mountain platter of fried eggs, chorizo, morcilla, jamon Trevelez, papas a lo pobre and pisto, plated together on a tin platter.

Plato Alpujarreno originates in the Las Alpujarras villages above 1,000 metres, where mountain shepherds and farmers needed a high-calorie one-platter meal. The dish is the canonical introduction to Granadina mountain cooking, with each component sourced from the Alpujarras: jamon from Trevelez at 1,500 metres, morcilla blood sausage from Pampaneira, papas from the high-altitude potato terraces. In Granada city the dish moved into restaurants on the tapeo route during the 1960s tourism boom and remains a fixture at any taberna that calls itself Granadina. Recent versions add chorizo de Sierra Nevada and substitute the lard-fried papas with olive oil from the Sierra Magina.

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