Carajitos del profesor salas

Mantecado de avilés

The second generation of the family at the head of the business began to forge the commercial success of the Carajitos, but they could not register the trademark because «it was a bad word», explains the family. In 1977, after the death of Falín Fernández, it was his niece Marichu Llavona who took over the business, which moved to other premises, and registered the trademark to distinguish it from the «copies» that were beginning to be made. Although imitations have been tried, the authentic ones, the Carajitos of always, are those that can be acquired in the confectionery Los Carajitos del Profesor, opened after the closing of the café-restaurant founded by Pepín Fernández, and managed by the fourth generation of the family. Specifically, his great-granddaughters Carmen and Teresa de Aspe Llavona, who jealously guard the master formula of the Carajito.
By the way, if anyone wonders the origin of the name of these pastas, its history is simple and curious: one of its customers, an Indian from the town of Malleza, every time he came to the place, he asked for «un carajo de esos». A South American nickname that, as life would have it, has given its name to one of the most delicious and famous sweets.

Straight to the palate

Its curious name comes from the exclamation of an Indian who came from the Americas and every time he felt like one of these sweets he would say to the professor «give me one of those!», an appellative used in many places in Latin America. This is how these simple hazelnut pastries were baptized and today, almost a century after they began to be baked, you can prepare them yourself at home.
For breakfast, snack or between meals, any time is a good time to enjoy these carajitos del profesor. A delicious Asturian recipe that you can not miss and that is so easy to make that you will surely be tempted to repeat it several times. Exquisite with coffee, and perfect as a gift.

Dessert recipes

Its curious name comes from the exclamation of an Indian who came from the Americas and every time he felt like one of these sweets, he would say to the professor «give me one of those! This is how these simple hazelnut pastries were baptized and today, almost a century after they began to be baked, you can prepare them yourself at home.
For breakfast, snack or between meals, any time is a good time to enjoy these carajitos del profesor. A delicious Asturian recipe that you can not miss and that is so easy to make that you will surely be tempted to repeat it several times. Exquisite with coffee, and perfect as a gift.

Carajitos del profesor salas del momento

Teresa Llavona Marichu, who passed away in 2019, was Falín’s niece and as a teenager spent a lot of time at her uncle’s restaurant bar. When it was her turn to continue with the business, she was perfectly prepared and, moreover, willing to make the carajitos known beyond the borders of Salas and Asturias.
In her hands, La Casa del Profesor became a confectionery, without a bar or restaurant because the premises were rented and she had to leave it. But she took with her the most important thing: the recipe for the carajitos. «They were already more or less known in the area, because the road to Galicia passed right in front of the bar-restaurant. It was a place to stop, because it was far enough from Oviedo to want to rest and have a coffee. Many people took them as souvenirs,» says Carmen.
Marichu’s work made her as famous as her product and when she passed away, the news appeared in the regional newspapers with numerous testimonials of praise. Like that of the vice-president of the Valdés-Salas Foundation, Joaquín Lorences, very accurate: «She was an enterprising woman, in the style of the matriarchs of western Asturias who were dominant in family relationships. She knew how to keep the family group together and the company of the professor’s carajitos always at the forefront, always innovating and seeking to keep them as a delicacy of the southwest of Asturias».