History and origin
Lean pork with tomato and pepper, carrying Suflí in both name and memory
Frita de magra begins with a direct combination: tomato and pepper cooked into a juicy base, then lean pork finished inside that fritada. It needs no long list of vegetables; its character comes from concentrating those two and letting them coat the meat.
It is also prepared with cod, small shark or other fish. The name fritada de Suflí took hold in the mid-20th century, when the village began canning roasted peppers and cooked tomatoes under that name. Armuña, Purchena, Suflí and Tíjola now share the dish’s territory.
