Chimeneas

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Located next to the Barranco de las Zarzas, Chimeneas is on the south western border of the Vega de Granada, the lower part of which is separated by the Loma de Santa Catalina. It occupies a large green space with poplar groves and manicured gardens along the Río Genil as it flows calmly westwards. The town is excellently located: surrounded by fertile lands and close to the city of Granada.

Chimeneas dates back to the Muslim period. It began as a Moorish farmhstead where several families lived. It used to be called Dulla. It grew and gained importance and after the Reconquista it fell under the jurisdiction of Granada. In 1789 it was given municipality status.

The famous earthquake of Alhama in 1884 and the earthquake of Albolote in 1956 destroyed numerous buildings in the town. The first completely ruined several houses and severely damaged the Iglesia Parroquial de Nuestra Señora del Rosario church. The reconstruction was funded by national donations offered to help the victims of the disaster.

Here barley, wheat and peas of the highest quality are grown, which are used in local specialities, such as Puchericos. Another popular recipe is chickpea stew accompanied by locally made wine.

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Information about the Municipality

Region: Poniente Granadino
Poblaciones del municipio: Castillo de Tajarja
Postcode: 18329
Distance from Granada (km): 27
Number of inhabitants: 1485
People: Chimeneeros
Web: www.chimeneas.es

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Iglesia parroquial de Nuestra Señora del Rosario

Chimeneas

This parish church is the most prominent building in the village. It was partially destroyed in the earthquake of 1884, but the state funded its reconstruction years later. Inside there is an altarpiece dating back to the 16th century that [...]

Fiestas en honor a la Virgen del Rosario

Chimeneas

Fiestas patronales con actividades religiosas, culturales y lúdicas.

Romería of the ‘Pucherico’

Chimeneas

In Chimeneas is very popular among its population the Jueves Lardero, in which the whole village celebrates the romeria of the Pucherico, in which they cook and eat in the field these rural dish made with chickpeas and several pork [...]



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