Fiesta de las Cebollas Rellenas en San Martín del Rey Aurelio

Introduction and local significance

La Fiesta de las Cebollas Rellenas in San Martín del Rey Aurelio is a prominent gastronomic celebration officially classified as a Festival of Autonomic Tourist Interest within the Principality of Asturias. This patronal festival has its main core in the Asturian town of El Entrego, where a deep culinary tribute is paid to one of the most unique dishes of regional cuisine. The celebrations are structured around the month of November, specifically set for 30 November 2026, consolidating it as a key date for fans of traditional gastronomy. Through the official channels of the town council, interested parties can consult the institutional information of this event that attracts numerous visitors every season.

Historical origins and tradition

The origin of this culinary tradition dates back to 1927, when the dish was conceived, although its formalisation as a popular festival dates back to 1972. The invention of the recipe is attributed to Aniceta Fueyo, known as La Nina, owner and cook of Restaurante La Laguna, who prepared the stuffed onions for the first time on Good Friday. Later, Aurora, from Restaurante La Conda, boosted the recipe's fame by preparing it more frequently in her establishment. In 1972, a group of people from El Entrego led by José Manuel Blanco proposed the official creation of this culinary celebration, which over time reached the rank of Gastronomic Festival of Regional Interest. Every 30 November, all the houses in the village are filled with the characteristic smell of this dish and El Entrego becomes the great meeting point for family and friends.

Programme and main events

The events planned for this edition combine musical proposals and festive gatherings designed to complement the days of tasting in the municipality. Before travelling, it is advisable to consult the official programme as timetables and events may undergo occasional changes. The main activities take place parallel to the gastronomic gatherings in the venues and streets, as detailed in the list above.

Traditional festival food

Traditional cuisine is the true driving force of this festivity, highlighting a series of preparations that make up the official menu of the days. The most representative dishes and desserts are the following:

• Cebollas rellenas: star dish made with hollowed onions stuffed with tuna or minced meat, red pepper, tomato, bay leaf, sweet paprika, chilli pepper, concentrated chicken broth, garlic and white wine, cooked for at least three hours and served with a garnish of parsley, hard-boiled egg and chopped pepper.
• Callos: hearty traditional recipe that forms an essential part of the festival menu along with the onions.
• Casadiellas: typical sweet of Asturian pastry making served as a dessert during these celebrations.
• Arroz con leche: classic slow-cooked rice pudding that is never missing from the municipality's tables.
• Frisuelos: fine sweet fried dough that completes the varied pastry offer of the festivity.

Visitor guide and where to stay

To guarantee optimal organisation during the visit, it is advisable to take into account a series of logistical guidelines provided for the event. On the days with the highest public influx, it is advisable to use public transport or choose to park outside the central core of El Entrego. Likewise, it is advised to book accommodation in advance for the designated dates of the festival, either in the municipality itself or in nearby towns. This foresight greatly facilitates following the evening events and the different scheduled activities with comfort and without setbacks.