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CHAPTER 6
THE FOOD
The Little Onions of Ciadoncha
As we have said, Ciadoncha has always been a small town, but there has always
been talent- one of them being the culinary art. In modern cooking a dish exists by the
name of “Cebollitas de Ciadoncha” (“Little Onions of Ciadoncha”), which can be
sampled in the restaurant called Villa de Almanzor, in the city of Burgos.
How did the Little Onions of Ciadoncha begin? It was Nery Delgado, born in
Ciadoncha, who created this dish. The dish arose because Nery is a professional from the
Alta Cocina (High Kitchen) and in 1985 she set up a company and started a restaurant. It
was necessary to create dishes; therefore, she created this one.
Nery Delgado.
In an interview with the chef for the magazine Ciadoncha, behind her footprints,
in June of 1990 (22, 23), Nery said that the memories that she has of this town are the
smells and tastes of the cooked rabbits in the clay casseroles of Pereduela (Zamora).
These casseroles were so cured because some belonged to the grandmothers and even the
great-grandmothers of those who used them. Those were casseroles that could be felt 10
meters away from where they were being cooked due to the smell of firewood, oak and
spices.
Nery said that she believes that there is no other town that cooks which such
affection and care like Ciadoncha. She praised the holiday of Santa Barbara because she
said that the care with which they prepare the food for this festival is very unique. That is
why the sausages taste better. She also remembers the wine cellars. How can she not
remember them! She has spent so many good times in them, not only enjoying good
food, but also singing with her beautiful voice (Videos provided by Orencio Pérez
Cascajar).
When asked about her dishes success, she said that at one point she took it off the
menu, but the people kept asking about it so she decided to put it back on the menu, and
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