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Find out more about local specialities and traditional food in Andalucía...
| Name | Type of food | Description |
| Ajoblanco | Cold soup | A 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/Tapas | Meatballs – 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 plate | Fried 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 |
| Tortilla | Tapas | Potato omelette |