Traditional Food in Andalucía

Find out more about local specialities and traditional food in Andalucía...


NameType of foodDescription
AjoblancoCold soupA cold soup made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon
Albondigas
Meat/Seafood/TapasMeatballs – most often pork, but also of beef or seafood
Arroz del Día
Rice/Tapas
Rice of the day, with meat and/or seafood, served at lunchtime
Bacalao
Tapas
Salt cod, breaded and fried or stewed in tomato sauce
Boquerones
Seafood/Tapas
Fried anchovies
Calamares
Tapas
Fried squid rings
Calamares del Campo
Tapas
Calamari breaded and fried with onions and peppers
Cazon en Adobo
Tapas
Fried marinated dogfish
Chicharron
Pork dish
A dish made of fried pork rinds. Sometimes made from chicken, mutton or beef
Chipirones
Tapas
Small squid
Chocos
Tapas
Cuttlefish breaded and deep fried
Chorizo
Meat
Several types of pork sausage originating from the Iberian Peninsula
Croquetas
Tapas
Usually made with béchamel, and only in some cases with mashed potatoes. They are typical tapas dishes, especially filled with jamón (ham), chicken or cod
Ensaladilla
Tapas
Potato salad with mayonnaise and either tuna or prawns
Ensalata Malaguena
Salad
Cold potato salad made with salt cod, onion, green olives, and oranges
Escabeche
Meat or fish dish
Referring to both a dish of poached or fried fish that is marinated and served in an acidic mixture. It can also be Escabeche of chicken, rabbit or pork which is common in Spain
Espeto 
Seafood
Sardines that have been skewered and roasted over a barbecue pit
Espinacas con garbanzos
Tapas
Spinach and chick peas with olive oil and garlic
Frituna Malaguena
Seafood
Seafood fried in extra virgin olive oil and fresh flour including boquerones (fried anchovies), baby squid, and salmonete (red mullet)
Gachas
Wheat flour based
The traditional Andalucia Gachas are wheat flour based and are made with garlic and olive oil. Most often served with pork. There are a number of variations using Saffron or paprika and there is a sweet variation
Gambas al Ajillo
Tapas
Fresh prawns in sizzling olive oil with garlic and chili peppers
Gazpacho
Cold soup/Tapas
A cold soup made with raw tomato, cucumber, pepper, onion and some garlic, olive oil, wine vinegar, water, and salt. Typically eaten in summer
Gazpachuelo Malagueno
Soup
Made with fish, potatoes, water, salt, mayonnaise, and wine vinegar. Over time, however, they began to add pieces of shrimp, langoustines or clams
Jamon Iberico
Meat
A cured ham from Spain. There are two primary types of jamón: Jamón serrano and Jamón ibérico
Mocilla
Sausage 
Black sausage
Mojama
Fish
Filleted salt-cured tuna originating in Phoenicia. It is usually served in extremely thin slices with olive oil and chopped tomatoes or almonds
Molette
Bread
A type of bread
Montaditos
Tapas
Small filled buns, often served toasted
Paella
Rice dish
A saffron rice dish combined with white fish, shrimps, squids and clams. Rice can be mixed with fish and meat (mixed paella) or vegetables (vegetarian paella). The name paella comes from the name of the special pan used for the cooking
Patatas bravas
Tapas
Fried potato wedges served with a spicy aioli sauce
Pinchitos
Meat dish
A Moroccan influenced dish consisted of small cubes of meat threaded onto a skewer (pincho) which are traditionally cooked over charcoal
Pipirrana
Salad
Made from finely chopped red pepper, green pepper, tomato, onion, olives, tuna, and mussels or other seafood dressed with extra virgin olive oil and sea salt
Plato de los Montes de Malaga
Combination plateFried potatoes and a fried egg, chorizo, morcilla (black sausage), fried green peppers and pork in manteca colorá (lard mixed with paprika and other spices to preserve the meat)
Porra Antequerana
Soup
Cold tomato based soup with bread to thicken and usually served with a chopped hardboiled egg, ham and tuna fish on top
Pringa
Meat dish
It consists of roast beef or pork, cured sausages such as chorizo and morcilla, and beef or pork fat that is slow cooked for many hours until the meat falls apart easily
Revuelto
Tapas
Scrambled eggs with various fillings
Salmorejo
Cold soup
A thick cold soup based on tomato, bread, olive oil and garlic, originating in Córdoba. It is garnished with diced Spanish Serrano ham and diced hard-boiled eggs
Salmorejo
Tapas
A thicker version of gazpacho, often used as a sauce
Solomillo al Whisky
Meat
Pork tenderloin in whisky and garlic sauce
Tarta Malaguena
Cake
Cake made with Almonds and Malaga sweet wine
TortillaTapas
Potato omelette