ANDALUSIAN FOOD: THE 10 BEST DISHES TO TRY

Gazpacho

It is considered the Andalusian dish par excellence, a classic that you will find in our restaurant. Although simple, delicious and extremely popular, this cold soup has as its main ingredients: tomatoes, green peppers, cucumbers, garlic and olive oil.

You can also add bread and even fruits such as strawberries, in each house it is cooked differently, that is the grace of this popular dish. There is also a solid version in the form of a salad known as Pipirrana, originally from Jaén.

Salmorejo

The first cousin of gazpacho, this creamy dish can also be enjoyed in our restaurant while enjoying the flamenco show ¡Viva Andalucía! This cream differs from gazpacho in that it does not contain cucumber or bell pepper, but bread.

Served with chopped hard-boiled egg and diced ham, plus a good drizzle of extra virgin olive oil, this recipe originating in Cordoba is found throughout Andalusia.

Oxtail

Another essential of Andalusian gastronomy, the oxtail stew, its origin is in the calderetas that were prepared after the bullfights so typical of Andalusia, now is a well known dish that is also prepared with beef and veal.

The oxtail stew is cooked over low heat and a sauce of vegetables and red wine is added, resulting in a tender and tasty meat; finally, it is accompanied by fried potatoes.

Marinated dogfish

One of the favorites of all Andalusians and visitors, the dogfish is a kind of shark that is prepared with marinade, the real secret of the recipe is the marinade consisting of water, sherry vinegar, paprika, salt, garlic, bay leaf, cumin and oregano.

After an 8-hour marinade, the dogfish is removed and fried, leaving it ready for tasting.

Pescaíto frito

The pescaíto frito is another of the classics to eat in Andalusia, a very popular dish from Almeria to Huelva, it is small fish, anchovies or fried and battered mussels that can be eaten with a good squeeze of lemon.

Flamenquín

An Andalusian dish that is loved by young and old alike, the well-known flamenquín consists of loin meat that is stuffed with ham and cheese, rolled, breaded and fried. It is also originally from Cordoba, but it is served all over Andalusia.

Beans with ham

Broad beans are a star product of the Andalusian garden and are served alone, but they are also used in prepared dishes such as broad beans with ham, typical of Granada, this dish has no secret, the beans are fried with diced ham.

Pringá

This stew is prepared with chickpeas, vegetables and meat. But in this case, the well-cooked and tender meat is served at the end, and traditionally it is not eaten with cutlery, but “pringando” the bread in it.

It is found mainly in the tapas bars of Seville, and is usually served as a small sandwich filled with a mixture of diced meats (it can be ham, chicken, bacon, chorizo, blood sausage…).

Ajoblanco

Another very simple Andalusian cold soup, but with many nutrients, the base of ajoblanco is bread to which olive oil, garlic, vinegar, water, salt and the star ingredient: almonds are added. Typical of Malaga, it can be served with grapes on top.

Tuna in onion

Almadraba bluefin tuna is one of the most valued products of Cádiz. To prepare it with onions and onions of the best quality, add paprika and sherry vinegar and you will have a delicious and representative dish of Andalusian food.