tray of Pestiños
|Place of origin:|
|Region or state:|
|Dough, sesame, olive oil, honey or sugar|
|Recipes at Wikibooks:|
|Media at Wikimedia Commons:|
|This article needs additional citations for verification. (September 2011)|
Normally the dough is flavoured with sesame. Its form and composition vary from region to region and are different in Medina-Sidonia, Cádiz, Chiclana de la Frontera, Sanlúcar de Barrameda, Rota and other towns in Andalusia. In these towns they are typical for Christmas but in the rest of Andalusia they are eaten throughout the year.
- Aguirre, Lakshmi. "Tertulia Andaluza.com". Borrachuelos.