I often wake up around 5 am. Anyone of a certain age will know why. Usually, I find that I don't go back to sleep properly; I doze, and I turn things over in my mind. Typically, the things are of no importance - I remember a job to do, I wonder why my knee is aching, things like that. This morning it was mantecados and polvorones.
Mantecados and polvorones are typical Spanish Christmas biscuit-like cakes. They're supposed to taste different to each other, though I can never remember which is which. A website I just consulted tells me that polvorones tend to crumble more than mantecados and that polvorones have ground almonds in them, while mantecados (which get their name from their high content of manteca or lard) don't. The website says the shapes are different too and then goes on to say that both can be round (!) but that polvorones are square and mantecados are rectangular. On other websites I've read that mantecados have various flavourings while polvorones don't or that the almonds in one are toasted and in the other not - oh, and that polvorones are oval. Trust me, whatever the websites say, they're more or less the same.
So, I was thinking about buying some. My partner is not a fan. She says they are dry and tasteless. I remembered what a Spanish language teacher told me years ago when I was saying how tedious they were. She said the problem was that I bought poor-quality industrial polvorones. I always think that the word 'industrial,' to describe mass-produced cakes and biscuits, is such a good word - it brings to mind Jerusalem's Dark Satanic Mills. I need to find some decent, traditionally made ones.
Now, if you want a roscón for Reyes/Kings, you can buy an industrial one from any supermarket for a few euros, or you can take out a bank loan to order one from a cake shop. It's the same for turrón. All the supermarkets have their own brand, they also sell some varieties which bear no relation whatsoever to real turrón. But, if you want tradition and quality, you pay for it. It's a balance between the stress on your credit card and the list of ingredients on the label. The more natural it is, the better it will taste, and the more it will cost. I wondered, for this is the fevered state of my mind at 5 am, where you might get decent mantecados or polvorones. It's like the questions on the Facebook community pages, the ones about where you can buy a hammer or bread, the ones that cause a smirk.
As soon as I was up, I dashed off a WhatsApp message to a Spanish pal. Her response was, "The original polvorones are from Estepa in Seville. If you get them in a supermarket, look where they were made. And take a look at some online reviews because all that glitters is not gold."
So I did, and this is what I got as the creme de la creme: Mantecados de Felipe II from Vitoria in the Basque Country, Estepa from Estepa in Seville, El Toro from Tordesillas in Valladolid, D. Sancho Melero from Antequera in Málaga, Dos Hermanos from Castuera in Badajoz, and San Telesforo from Toledo in Castilla la Mancha.
I know that I'm going to have to go to a traditional grocer's to get any one of those. It's pretty obvious they are not supermarket fodder.
