Our Villages

Mendaro

Useful information

Population
2.025 (2024)

Celebration
Santa Ana, July 26

Tasty Chocolate

Mendaro may be small, but it is nonetheless charming, with a beautiful scenery surrounding the town. Many hiking routes depart from the town centre towards the main peaks in the area: Arno, Kanpazar, Urnobieta, Gaintxipixa, Otarre, etc.

The valley of Kilimón, which is home to the town of Mendaro at its end, is of karst origin. There are numerous chasms in this area that make the valley a true paradise for caving. We also find various sites, some of them of archaeological interest.

The Kilimón River, which gives its name to the valley, and the Intxusai are inland rivers of great beauty and beautiful places to walk, where there are beautiful waterfalls such as Intxusai. They are quiet places for fishing enthusiasts.

Mendaro is also home to a family-owned chocolate company, Chocolates de Mendaro-Saint Gerons, that has produced handmade chocolates following traditional recipes since 1850. It is pleasant to visit this traditional company, and even more pleasant to taste its products.

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San Blas

Christmas is over, but in Debabarrena we continue to make winter as sweet as possible. On 3 February, we make the most popular treat in our traditional repertoire of cakes and biscuits: Tortas de San Blas (Saint Blaise biscuits). Come and try them!

The tradition of making biscuits to celebrate the Feast of Saint Blaise is not exclusive to Debabarrena, and is typical also in other parts of the Basque Country, such as Abadiño and Llodio.

In our region, however, many people still make these biscuits at home and then take them to church to be blessed. Saint Blaise is the patron saint of throat-related problems, which is why, according to popular belief, in addition to eating the biscuits, you should also take a piece of string to church to be blessed, and then wear it tied around your neck for nine days before burning it. This will provide protection against colds and other illnesses for an entire year.

Ingredients

For the dough:

  • 1 kg wheat flour
  • 6 eggs
  • 125 g pork lard (or butter or margarine)
  • ½ kg granulated sugar
  • 1 sachet of baking powder
  • 15 drops of aniseed essence

For the glaze:

  • 2 egg whites
  • 250 g icing sugar
  • 10 drops of lemon juice
  • 3 drops of aniseed essence

Preparation

  • Preheat the oven to 180º C.
  • Place the flour on a clean worktop and push into a volcano shape.
  • Break the eggs into the dip in the centre and mix with your hands.
  • Add the lard (or butter or margarine) and knead.
  • Gradually add the sugar and aniseed essence.
  • Knead until the dough is no longer sticky.
  • Shape into a ball and leave to stand for at least half an hour at room temperature.
  • Sprinkle the worktop and a rolling pin with flour.
  • Divide the dough into small balls and squash them down to around half a centimetre in thickness.
  • Adjust the shape using a plate or tray.
  • For a fluted border, pinch round the edge.
  • Bake on the middle shelf of the oven for around 15-20 minutes, until the biscuits are golden brown but not toasted.
  • Meanwhile, for the glaze, beat the egg whites until stiff.
  • Still beating, add the icing sugar, lemon juice and aniseed essence until you have a dense white paste.
  • Spread the glaze over the still-warm biscuits using a spoon.