Minxos are a very local dish found in the Marina Alta on the east coast of Spain. Check out our easy and delicious Minxos Recipe.
A favorite in the small villages and towns nestled in the stunning mountains of the region, minxos are a simple yet delicious treat often served for a late breakfast or as part of a traditional lunch.
Consisting of a type of cross between a corn flour flatbread and a pancake, minxos can be served with a sweet topping but are more often accompanied by a selection of traditional fillings depending on what is in season.
Another variation of minxos is filled and folded pancakes; this depends on the village and sometimes the family recipe!
For some of the best minxos on Costa Blanca, take a Spanish road trip to the Vall de Gallinera, a spectacular and off-the-beaten-path valley in the Marina Alta, inland from Denia.
The Vall de Gallinera is an important cherry, almond, orange, and olive growing district and host to a handful of good restaurants serving local, traditional, and home-cooked foods.
Many of the eight villages of the Vall (Benirrama, Beniali, Benissiva, Benitaia, Carroja, Alpatro, Llombai, and Benissili) have a family-run restaurant where you’ll be able to sample the local variations of minxos alongside fat olives, juicy oranges, the most delicious cherries, and honey from the bees which pollinate the fruit trees of the region.
Phil and Izzy, bloggers at The Gap Decaders, have lived in the Marina Alta for several years and have traveled in Spain for many more. The small village in which they base themselves when not traveling prides itself on the minxo tradition and serves them at fiestas throughout the year and in many family houses in the village on special days.
Tips for preparing perfect Minxos
- Make the dough fresh and use immediately.
- Use a heavy-bottomed skillet to cook the minxos – many locals use pans that have been handed down through generations.
- Prepare the accompaniments in advance so the minxos can be served and eaten hot.
- Be creative, although there are traditional fillings, anything goes!
Easy and Delicious Minxos Recipe
- 500g of plain flour (corn is traditional but any flour will work)
- 3 1/2 cups of water
- Olive Oil
- To serve:
- Tuna (tinned or fresh)
- Chopped egg
- Espencat (a Valaneican dish of skinned, roasted and torn vegetables such as courgettes, aubergines, peppers, and tomatoes dressed with oil and garlic)
- Bring the water to a boil and add a pinch of salt and a drizzle of oil.
- When the water returns to a boil, add the flour a spoonful at a time.
- Stir continuously with a wooden spoon until all the flour is added.
- Turn off the heat and continue stirring until all the flour is absorbed and there are no lumps. The mixture should be pulling away from the sides of the pan.
- Allow the mix to cool enough to be handled - placing in the freezer for ten minutes works well.
- Knead lightly and then divide it into 12-15 evenly sized pieces.
- Roll out into flat rounds on a lightly oiled surface, approximately 10cm diameter and 2cm thick.
- Cook immediately in an oiled skillet, turning once the minxo is just starting to brown.
Alternatively, roll out the dough as described above and fill with flaked tuna and chopped leafy vegetables such as chard or endive. Fold and brush with a little oil and bake in the oven for 10-15 minutes on medium heat.
They end up coming on a sort of minxo conveyor belt, so work perfectly for an informal meal. Serve with the traditional accompaniments above or try with cherry jam or honey and Nutella for a delicious Spanish breakfast.