Moors, Christians, Jews, Romans … The great history of Andalusian rulers and conquerors has left an important mark on its cuisine. Combining with equally varied landscapes and cities with strong cultural roots. The result is a delicious variety of foods and dishes that characterize the gastronomy of Andalusia. From hearty mountain food to seafood fresh from the Atlantic and Mediterranean waters, along with fresh soups to drink in the summer time, southern Spanish cuisine gets the praise it truly deserves.
Gastronomy of Andalusia, the best dishes you can eat in this autonomous community
Next, we present you the best Andalusian dishes you can eat. Your mouth will water!
“Fried fish”
The “fried fish” is a typical dish of Andalusia, especially in the coastal areas. It is sometimes sold in a paper cone as takeout or street food. It is also presented in the most sophisticated ways to eat near the sea. It is always accompanied by a lemon wedge.
Among the most famous fried fish are sole and cod, which are covered in flour, first dipped in oil and then sprinkled with salt . A really delicious dish!
Andalusia produces a large part of the olive oil in Spain, so the Andalusians take advantage of it to fry generously with their “liquid gold”. Olive oil is produced locally in the provinces of Jaén, Córdoba, Seville and Granada. All of this combines to produce one of the best quality fish dishes in the world.
“Puntillitas”
Another delicacy of Andalusian dishes that you must try are the “puntillitas”: fresh cuttlefish from the waters of the Atlantic. Like the “fried fish”, its recipe is simple: fried, seasoned with salt and drizzled with lemon . The flavor is irresistible along with a crunchy exterior texture. If you are one of those who prefer not to eat shellfish, the “little bits” will make you change your mind.
Flamenco style eggs
Eggs a la flamenca is a typical Andalusian dish of eggs baked in a rich chorizo and tomato sauce. Based on distinctive flavors of the region, especially the spicy chorizo, it is a slightly lighter alternative. Each chef or restaurant has their own variation on the plate. It is traditionally cooked in an earthenware dish, with some asparagus or peas tossed in a mixture that combines eggs and tomato, all topped with thin slices of chorizo. It is then baked for about 15 minutes until the eggs are done and the flavors are fully mixed.
Salmorejo
The salmorejo is a thick and abundant dish. It is served cold, combining tomatoes, garlic and olive oil and bread. It is generously garnished with chopped hard-boiled eggs and strips of Andalusian ham. Its origins are in the city of Córdoba and the bread creates a much creamier texture and a more pink color. You’ll see variations throughout Andalusia, including tuna as a topping in coastal areas, known as porra antequerana, the perfect summer night snack!
gazpachuelo
The gazpachuelo combines bread, garlic, water and oil, but this typical fisherman’s lunch is really based on fish broth, with diced potatoes, egg yolk and an artisan mayonnaise that is also added to the mix. The egg white helps thicken the soup. Although traditionally gazpachuelo was a cheap dish for the lower classes, today it is very popular on Andalusian menus as a gourmet dish, often accompanied with seafood, prawns or bacon.
Iberian Ham
You cannot leave Andalusia without first trying its famous Iberian ham, a cured ham made from Iberian pigs. While it can be found throughout Spain, Andalusia is famous for producing some of the highest quality. There are different qualities of Iberian ham: acorn-fed, which indicates that the pigs ate acorns from the open field in oak forests, developing the most popular flavors; Recebo means that the pigs ate a combination of acorns and grain; while the word pure guarantees that both parents were raised purely.
The meat is salted and allowed to dry for two weeks before being rinsed and cured for at least twelve months. The result is a relatively high-fat ham with an exquisite richness. It is usually eaten thinly sliced or with a drizzle of olive oil and a piece of bread. Although it is considerably more expensive than Serrano ham, it is worth every euro that is paid for it.
Alpujarra dish
Alpujarreño dish is widely consumed in this area and one of the best known of Andalusian gastronomy. This hearty dish includes locally produced ham, spicy chorizo, and side fries . Eggs also make an appearance, as does blood sausage. The latter can be varied: rice, onion and typical. The Alpujarra dish is typically eaten on lunch menus, although it is also eaten at breakfast. Of course, try not to make it a daily ritual or your cholesterol levels will suffer!
Crumbs
The crumbs began to be consumed as breakfast leftovers. But over time, this ancient dish – similar to North African couscous – became a popular lunch / dinner option. Now it is regularly served on menus throughout Andalusia. It is made from a breadcrumb base and is paired with bacon, sausage, olive oil, garlic, and dried red pepper. To make them better, it is better to cook them over an open fire or hot coals, giving them that distinctive smoky flavor. It is also usually served in the form of a tapa accompanied with salty sardines.
pestiños
If you are very sweet @, do not leave Andalusia without trying the pestiños, a fried dough covered with delicious honey. This dessert has its roots in medieval Andalusian cuisine. Although they are usually served at Christmas and Easter, now you can find it all year round in bakeries in all cities. The dough varies throughout Andalusia and sesame seeds are often included as flavorings. They are always fried in the famous olive oil of the region.
Polvorones
Following the path of Andalusian gastronomy desserts, polvorones have a soft and brittle texture and contain flour, milk, sugar, olive oil and nuts. They are simple, but absolutely delicious. It is another traditional Christmas sweet that is available all year round. The polvorones reflect the Moorish influence in Andalusia. Legend has it that after their introduction by the Arabs, the Spanish Inquisition demanded that polvorones only be made with pork fat, a way to expose Jews and Muslims who were disguising themselves throughout the south of the country.
A gastronomy created based on tradition and culture
This is just the tip of the iceberg for food in this region. The gastronomy of Andalusia is formed in beautiful cities whose architecture reflects an attractive history and vast rural landscapes. In Andalusia it is not only about the food, but also about the way you eat it. Andalusians take the time to savor the flavors in a relaxing environment. With tapas bars scattered throughout Andalusian cities, there are plenty of opportunities to sample the region’s specialties.
Whether it is tapas in any bar or tasting delicious portions in the most luxurious restaurants, Andalusian gastronomy is presented anywhere. The restaurants and tapas bars fuse aged products with ancient traditions and external influences, making them a true delight for the senses.
