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Andalusia

Andalusia, the southernmost region of Spain, is a land of vibrant culture, history, and natural beauty. It encompasses eight provinces, including Seville, Granada, and Málaga, each contributing to a diverse landscape that stretches from the snow-capped Sierra Nevada mountains to the sun-drenched Costa del Sol along the Mediterranean. Andalusia is renowned for its Moorish heritage, evident in architectural marvels like the Alhambra in Granada, the Mezquita of Córdoba, and the Giralda tower in Seville. The region is the birthplace of flamenco, a passionate dance and music genre that embodies the soul of Andalusian culture. Its culinary offerings, from gazpacho and tapas to sherry from Jerez, reflect a blend of Arab, Jewish, and Christian influences. Andalusia's white villages, or "pueblos blancos," dot the rugged countryside, while its natural parks and Doñana National Park provide habitats for diverse wildlife. This region, with its warm climate, historical depth, and festive spirit, encapsulates the essence of Spanish tradition and modern vibrancy.

Andalusia

Featured Dishes from Andalusia

Harcha

Harcha

Harcha is a griddle- or pan-cooked semolina flatbread native to the Middle Atlas in Morocco. It is also found in Algeria. The cakes are made from a dough of semolina, butter, and milk or water, and leavened with baking powder. The dough may also contain some sugar. The dough is formed into rounds and then cooked on a hot griddle or flat pan. The use of semolina gives harcha a crumbly texture comparable to cornbread. In the Rif, Morocco, buttermilk or yogurt, thinned with water, can be used instead of milk. Harcha can be made into small breads, or large ones the size of a truck tire. Harcha is commonly smeared with honey and butter, and served with mint tea during breakfast or as a snack. It is also one of the breads consumed during Ramadan. It can also be served like a sandwich, stuffed with cheese or with meat confit. It can be crumbled and used as a tender bed for stew.

Molletes de Antequera

Molletes de Antequera

A mollete is an open-faced sandwich with refried beans and white cheese in Mexican cuisine, served hot. The name may be related to the name for a certain type of Spanish bread. A mollete, native to Mexico City, is made with bolillos sliced lengthwise and partially hollowed, filled with refried beans, and topped with cheese and occasionally slices of jalapeño or serrano peppers. It is then grilled in an oven until the cheese melts. The refried beans are "frijol mantequilla" (literally, "butter beans") known outside of the region as "pinto beans".

Bienmesabe antequerano

Bienmesabe antequerano

Bienmesabe is a sweet Spanish dessert prepared with honey, egg yolk, and ground almonds as primary ingredients. Its consistency significantly varies depending upon preparation methods used. The dessert is also popular in the cuisine of the Canary Islands. It has been described as influenced by Moorish cuisine. Several variations of the dessert exist. Honey, egg yolk and ground almonds are primary ingredients in the preparation of bienmesabe, and some versions are prepared using sugar. Additional ingredients may include lemon zest, cinnamon and sweet wine or sherry. Bienmesabe's consistency varies greatly depending upon preparation methods, and can vary from the consistency of a sticky sauce thick cream or meringue to a custard or cake. Well-chilled versions may have a toffee-like consistency. As a sauce, bienmesabe is sometimes served poured over ice cream.

Borrachuelo

Borrachuelo

Thin fried dough flavored with liqueur, citrus, anise, cinnamon, common during Christmas

Gachas dulces

Gachas dulces

Sweet porridge made with milk, bread or flour, cinnamon, lemon, commonly topped with toasted cubes of bread (tostones)

Mantecados

Mantecados

A polvorón is a type of heavy, soft, and very crumbly Spanish shortbread made of flour, sugar, milk, and nuts (especially almonds). They are mostly produced in Andalusia, where there are about 70 factories that are part of a syndicate that produces polvorones and mantecados. Under the name mantecados, these sweets are a traditional preparation of other areas of the Iberian Peninsula and other Spanish-speaking countries as well. Polvorones are popular holiday delicacies in all of Spain, Hispanic America, the Philippines, and other Spanish-influenced countries around the world. Traditionally, they were prepared from September to January, but they are now available all year round. Mantecado is a name for a variety of Spanish shortbreads that includes the polvorón. The names are often synonymous, but not all mantecados are polvorones. The name mantecado comes from manteca (lard), usually the fat of Iberian pig (cerdo ibérico), with which they are made, while the name polvorón is based on the fact that these cakes crumble easily into a kind of dust in the hand or the mouth.

Pestiños

Pestiños

A pestiño is a Christmas or Holy Week pastry that is popular in Andalusia and other regions of southern Spain. It is a piece of dough, deep-fried in olive oil and glazed with honey or cinnamon sugar. The prestiño dates back to the 16th century, being mentioned in the book La Lozana Andaluza, which was written in 1528. Normally the dough is flavoured with sesame. Its form and composition vary from region to region and are different in Medina-Sidonia, Cádiz, Chiclana de la Frontera, Sanlúcar de Barrameda, Rota, Salobreña and other towns in Andalusia. In these towns they are typical for Christmas but in the rest of Andalusia they are eaten throughout the year.

Piñonate

Piñonate

Fried dough noodles that resemble pine nuts coated in honey

Piononos de Santa Fe

Piononos de Santa Fe

Small rolled sponge cakes infused with syrup and filled and topped with egg yolk pastry cream

Polvorón

Polvorón

A polvorón is a type of heavy, soft, and very crumbly Spanish shortbread made of flour, sugar, milk, and nuts (especially almonds). They are mostly produced in Andalusia, where there are about 70 factories that are part of a syndicate that produces polvorones and mantecados. Under the name mantecados, these sweets are a traditional preparation of other areas of the Iberian Peninsula and other Spanish-speaking countries as well. Polvorones are popular holiday delicacies in all of Spain, Hispanic America, the Philippines, and other Spanish-influenced countries around the world. Traditionally, they were prepared from September to January, but they are now available all year round. Mantecado is a name for a variety of Spanish shortbreads that includes the polvorón. The names are often synonymous, but not all mantecados are polvorones. The name mantecado comes from manteca (lard), usually the fat of Iberian pig (cerdo ibérico), with which they are made, while the name polvorón is based on the fact that these cakes crumble easily into a kind of dust in the hand or the mouth.

Tocino de cielo

Tocino de cielo

Egg custard topped with caramel syrup, similar to flan

Tortas de aceite

Tortas de aceite

Torta de aceite, is a light, crisp and flaky sweet biscuit in the shape of a torta. The main ingredients are wheat flour, olive oil, almonds, sugar, sesame seeds, anise seeds and anise flavor. The true origin of the olive oil tortas is unknown. On one hand, it is said that they come from an ancient Arab recipe, it is also said that olive oil torta was a traditional sweet created in southern Spain.[citation needed]

Yemas de Santa Teresa

Yemas de Santa Teresa

Yemas de Santa Teresa or Yemas de Ávila (Yolks of Ávila) is a pastry that is identified with the Spanish province of Ávila. They can be bought throughout Spain but typically they are a delicacy associated with the city of Ávila. They are very popular for their distinctive look: small orange balls served in a white confectionery paper and are made to honor Teresa of Ávila.

Brandy de Jerez

Brandy de Jerez

Brandy de Jerez is a Spanish brandy produced in the Jerez area of Andalusia, specifically within the "Sherry Triangle." It is known for its unique aging process in American oak casks that previously held sherry, contributing to its distinct flavor and quality.

Manzanilla

Manzanilla

Manzanilla is a fortified wine similar to fino sherry made in the port of Sanlúcar de Barrameda, in the province of Cádiz, Andalusia , and is produced under the Spanish Denominación de Origen Protegida (DOP) of Manzanilla-Sanlúcar de Barrameda DOP. In Spanish, chamomile infusion is called "manzanilla", and thus this wine gets the name because the wine's aroma is said to be reminiscent of such infusion. Manzanilla is manufactured using the same methods as a fino sherry and results in a very pale, dry wine. It is often described as having a savoury and salty flavour, believed to develop from the chalky soil near the sea estuary of the Guadalquivir river. Sanlúcar de Barrameda's cool temperatures and high humidity contribute to a higher yield of flor yeast than in Jerez or El Puerto de Santa María. The thicker cap of flor better protects the wine from contact with the air, resulting in a fresher, more delicate flavour than a fino from Jerez. It is typically aged for three to five years in a solera, but some types may be aged longer. On 12 April 2012, the rules applicable to the sweet and fortified Denominations of Origen Montilla-Moriles and Jerez-Xérès-Sherry were changed.

Ajo harina

Ajo harina

Cod and potato stew with vegetables, cumin, paprika, saffron

Ajoblanco

Ajoblanco

Ajoblanco is a popular Spanish cold soup typical from Granada and Málaga (Andalusia). This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon. When almonds were not available, for instance during the post-war period, flour from dried beans was used. Ajoblanco is sometimes referred to as "white gazpacho". Extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds.

Alboronia

Alboronia

Stewed eggplant, peppers, pumpkins, tomatoes with paprika, common during Lent

Alcauciles rellenos

Alcauciles rellenos

Stuffed artichokes

Andrajos

Andrajos

Andrajos is a typical dish of Jaén province, Albacete, Granada province and Murcia, Spain. It consists of a stew of tomato, onion, garlic, red pepper and rabbit, thickened with cake flour. It is a dish of the rural people and generally consumed in winter. Variants of the dish derive from the type of meat used. Hare and cod are often used instead of rabbit.

Arroz con chorizo

Arroz con chorizo

Rice with chorizo, may also be made with chicken

Arroz empedrado

Arroz empedrado

Rice with beans, may also include cod

Bocadillo de calamares

Bocadillo de calamares

Squid sandwich or bocadillo de calamares in Spanish, bocata calamares in Cheli, is a culinary specialty very common in Spain consisting of a bocadillo sandwich of squid battered in flour and fried in oil that is usually olive, or the more sophisticated version that is all of the above plus a spicy tomato sauce and mayonnaise with garlic similar to that of patatas bravas. It is usually served hot and freshly made. This type of sandwich is very popular in Madrid and can be found in most of the bars of the Spanish capital, particularly in the Plaza Mayor as well as the Calle de Botoneras at the southeast corner of Plaza Mayor. In Zaragoza, the sophisticated version of the calamari sandwich is traditional, with the spicy sauce (tomato, mayonnaise and garlic), and it is called bocadillo de calamares bravos or spicy squid sandwich, which is served in the bars on Calle Cinco de Marzo. The squid are usually cut into rings that are one-centimeter thick, coated with flour and baking powder. After this initial preparation, they are fried in hot oil until they are golden brown. In Zaragoza, spicy tomato-based sauce, mayonnaise and garlic will be added. The bread is usually sliced on one side. Traditionally, it was served with bread full of fried breadcrumbs. Recently, baguettes from the establishment are usually made from previously frozen dough, which is usually cut on one side, giving each place a characteristic touch. Sometimes a bit of squeezed lemon is added to the fried squid dish for flavor, and mayonnaise is also common. It is usually accompanied with a very cold beer. The squids are usually served in a bread that is opened only on one side and is filled with fried breadcrumbs.

Calamares a la plancha

Calamares a la plancha

Caldillo de perro

Caldillo de perro

Caldillo de perro is a fish soup of Andalusia (southern Spain). The name is said to come from "el Perro," the nickname of a shipboard cook in El Puerto de Santa María. The main ingredients are hake, garlic, olive oil, lemons, and Seville oranges. It is customarily served with sour orange juice. It is a common dish in the fishing districts. The fresh fish stock is cut into slices and seasoned with salt. The soup is traditionally cooked in a clay pot. Olive oil, garlic, onions, leeks, carrots, and parsley (with mussels occasionally added) are brought to a boil and then gently simmered for approximately 30 minutes. The sliced fish is added at the end and served with sour orange juice and white bread. The soup is served hot and freshly cooked.

Chicharrón

Chicharrón

Chicharrón is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton, or beef. Chicharrón, as a dish with sauces, or chicharrones as finger-food snacks, are popular in Andalusia and Canarias in Spain, Latin America and other places with Spanish influence including the Southwestern United States. It is part of the traditional cuisines of Bolivia, Brazil, Portugal (where it is called torresmo), Chile, Colombia, Costa Rica, Cuba, the Dominican Republic, Ecuador, Guam, Guatemala, Haiti, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, the Philippines, Puerto Rico, Venezuela, Belize and others. The singular form of the term or a variant of it is also used as a mass noun in Filipino and Tagalog, languages in which stand-alone plurals do not exist.

Chuleta de cordero

Chuleta de cordero

Cordero Segureño

Cordero Segureño

Segureño lambs reared in Huéscar, Andalusia, Spain

Cuttlefish

Cuttlefish

Cuttlefish, or cuttles, are marine molluscs of the suborder Sepiina. They belong to the class Cephalopoda which also includes squid, octopuses, and nautiluses. Cuttlefish have a unique internal shell, the cuttlebone, which is used for control of buoyancy. Cuttlefish have large, W-shaped pupils, eight arms, and two tentacles furnished with denticulated suckers, with which they secure their prey. They generally range in size from 15 to 25 cm , with the largest species, the giant cuttlefish (Sepia apama), reaching 50 cm (20 in) in mantle length and over 10.5 kg (23 lb) in mass.

Emblanco

Emblanco

White fish soup with vegetables

Fabada asturiana

Fabada asturiana

Fabada asturiana, often simply known as fabada, is a rich Asturian bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide. Canned fabada is sold in most supermarkets across the country. Fabada is a hot and heavy dish, and for that reason, it is most commonly eaten during the winter and as the largest meal of the day, lunch. It is usually served as a starter but may also be the main course of the meal. It is typically served with Asturian cider or a red wine. Fabada is made with fabes de la Granja soaked overnight before use; lacón (shoulder of pork); pancetta or bacon (tocino), morcilla (a kind of blood sausage from Spain); chorizo, olive oil, sweet paprika, garlic and salt.

Fish

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients. The English language does not have a special culinary name for food prepared from fish like with other animals , or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). In per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. The expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.

Gachas

Gachas

Gachas is an ancestral basic dish of central and southern Spain. It is a gruel whose main ingredients are flour, water, olive oil, garlic, paprika and salt. Gachas is based on a very ancient Iberian flour-based staple food preparation. Gachas may have different consistencies, from a liquid soup to a pie-like thick cake with a golden crust. The way of preparing it varies in different regions and by different families.[citation needed] Gachas is considered an unrefined rural dish, the food of shepherds, farmers and itinerant labourers. It has been also described as a "fundamental gitano dish".

Gamba blanca

Gamba blanca

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs , some of which are edible. The term prawn is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. Shrimp in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. The terms shrimp and prawn themselves lack scientific standing. Over the years, the way they are used has changed, and in contemporary usage, the terms are almost interchangeable. The terms shrimp and prawn are common names, not scientific names. They are vernacular or colloquial terms, which lack the formal definition of scientific terms. They are not taxa, but are terms of convenience with little circumscriptional significance. There is no reason to avoid using the terms shrimp or prawn when convenient, but it is important not to confuse them with the names or relationships of actual taxa.

Gazpachuelo

Gazpachuelo

Gazpachuelo is a soup originating in Málaga, Spain, and is a typical fisher's dish, consisting of mayonnaise, garlic, egg yolk, and olive oil. The egg white is added to thicken the mixture, along with cubed potatoes. Although it is consumed hot, gazpachuelo owes its name to the fact that it contains the four basic ingredients of gazpacho: bread, garlic, oil, and water. The bread is dipped into the soup. It is a typical dish of the lower classes because of the low cost of its basic ingredients. Variations of the soup include adding shellfish, peeled shrimp, or whitebait.

Huevos a la flamenca

Huevos a la flamenca

Eggs baked on top of sofrito sauce with chorizo, serrano ham

Migas de harina

Migas de harina

Durum wheat flour cooked with water and, for example, chorizo, ribs, bacon, peppers, garlic

Murex

Murex

Murex is a genus of medium to large sized predatory tropical sea snails. These are carnivorous marine gastropod molluscs in the family Muricidae, commonly called "murexes" or "rock snails". The common name murex is still used for many species in the family Muricidae which were originally given the Latin generic name Murex, but have more recently been regrouped into newer genera. Murex was used in antiquity to describe spiny sea snails, especially those associated with the production of purple dye. Murex is one of the oldest classical seashell names still used by the scientific community.

Olla de san antón

Olla de san antón

Stew of pork, beans, rice, potatoes, blood sausage, pig ear and tail

Ortiguillas de mar

Ortiguillas de mar

The snakelocks anemone is a sea anemone found in the eastern Atlantic Ocean and the Mediterranean Sea. The latter population is however sometimes considered a separate species, the Mediterranean Snakelocks anemone (A. sulcata). The tentacles are usually a deep green color with purple tips, the green color is often attributed to the presence of symbiotic algae within the tentacles but is the result of the presence of Green Fluorescent Protein which is present in corals, sea anemones, and some other cnidarians. The anemone tissue contains a symbiotic algae called zooxanthellae, which is necessary for the long-term survival of the sea anemone. When the numbers of algae diminish the anemone may appear dull grey. The algae need light to flourish, so snakelock anemones will be found in the sunniest pools. On average the snakelocks anemone is 8 cm wide.

Pastel de papa

Pastel de papa

Ground meat and mashed potatoes pie/casserole, similar to shepherd's pie, some versions do not contain meat, and are more like scalloped potatoes

Patatas a lo pobre

Patatas a lo pobre

Patatas a lo pobre is a simple potato dish from Andalusian cuisine. To make the dish thinly sliced potatoes are fried in olive oil to a very soft consistency (like confit potatoes) with onion. Then the oil is drained and garlic, parsley and vinegar are added to the hot frying pan to season the finished dish. They can also be served with an egg (con huevo). Some other ingredients like bell peppers, garlic and wine vinegar can be used.

Polea

Polea

Wheat flour porridge, may contain cinnamon, honey, fruit, serve with fried bread

Pollo al jerez

Pollo al jerez

Chicken with sherry

Potaje de chicharos

Potaje de chicharos

Bean or pea soup with pork, bacon, chorizo

Potaje de garbanzos

Potaje de garbanzos

Chickpea stew with vegetables, potatoes, chorizo, pork, cod

Prawn

Prawn

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs , some of which are edible. The term prawn is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. Shrimp in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. The terms shrimp and prawn themselves lack scientific standing. Over the years, the way they are used has changed, and in contemporary usage, the terms are almost interchangeable. The terms shrimp and prawn are common names, not scientific names. They are vernacular or colloquial terms, which lack the formal definition of scientific terms. They are not taxa, but are terms of convenience with little circumscriptional significance. There is no reason to avoid using the terms shrimp or prawn when convenient, but it is important not to confuse them with the names or relationships of actual taxa.

Pringa

Pringa

Slow-cooked meats such as pork, beef, blood sausage, poultry, for example, serve with bread, make into a sandwich (montadito de pringa)

Puchero

Puchero

Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The Spanish word "puchero" originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it. The dish is essentially equivalent to the cocido of Spain but lacks colorants and uses local ingredients which vary from one region to another. In Spain, chickpeas are widely used. Puchero, cocido, and the sancocho eaten in Colombia, Ecuador, República Dominicana, Venezuela, and Puerto Rico are essentially similar dishes. In Andalusia, puchero was originally a peasant soup. The basic ingredients of the broth are meat (beef, veal, pork or chicken), bacon, cured bones (such as those of the jamón serrano), and vegetables (potatoes, celery, chard, leek, carrots, and turnips). It can be drunk straight in mugs as a consommé known as caldo de puchero, which can be seasoned with fresh spearmint leaves or sherry. Alternatively, it can be prepared as a soup after adding chickpeas, cured ham, boiled egg, and rice, noodles or bread. The meats, called pringá, are usually served separately as a main dish, and the remnants used for subsequent dishes as croquettes or ropa vieja.

Rabo de toro

Rabo de toro

Oxtail stew dishes are a traditional item in various cuisines. Oxtail stew is a traditional Lesothian cuisine dish. Laotian feu can be made with oxtail. Oxtail ragout is eaten in Italy. In the U.S., Clifton's Cafeteria served oxtail stew.

Salmorejo

Salmorejo

Salmorejo, sometimes known as ardoria or ardorío, is a traditional creamy soup originating from Andalusia, southern Spain, made of pear tomato, bread, extra virgin olive oil and garlic. The salmorejo is served cold and may be garnished with diced Spanish ibérico ham and diced hard-boiled eggs. The recipe has its origin in the word "aliño" (dressing) and in principle it was a sauce composed of water, vinegar, salt and oil to season the rabbit. It will be after the discovery of the New World when the tomato is incorporated. First references to the word "salmorejo" date back to the 17th century, being a transitional soup between the old and new world.

Seafood

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs , crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism.

Serranito

Serranito

A serranito is a warm sandwich prepared in Andalusia, quite popular in Seville. It is the Andalusian traditional cuisine version of fast food. The main ingredients are grilled meat , cured ham, fried green pepper and sliced tomato. Other versions also include omelet, lettuce, cheese or fried bacon. It is served with french fries and frequently with sauces like mojo picón, mayonnaise or alioli.

Shellfish

Shellfish

Shellfish, in colloquial and fisheries usage, are exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. In addition, a few species of land crabs are eaten, for example Cardisoma guanhumi in the Caribbean. Shellfish are among the most common food allergens. Despite the name, shellfish are not fish. Most shellfish are low on the food chain and eat a diet composed primarily of phytoplankton and zooplankton. Many varieties of shellfish, and crustaceans in particular, are actually closely related to insects and arachnids; crustaceans make up one of the main subphyla of the phylum Arthropoda. Molluscs include cephalopods and bivalves (clams, oysters), as well as gastropods (aquatic species such as whelks and winkles; land species such as snails and slugs).

Sopa de arroz con pollo

Sopa de arroz con pollo

Chicken and rice soup

Squid

Squid

A squid is a mollusc with an elongated soft body, large eyes, eight arms, and two tentacles in the orders Myopsida, Oegopsida, and Bathyteuthida (though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting these criteria). Like all other cephalopods, squid have a distinct head, bilateral symmetry, and a mantle. They are mainly soft-bodied, like octopuses, but have a small internal skeleton in the form of a rod-like gladius or pen, made of chitin. Squid diverged from other cephalopods during the Jurassic and occupy a similar role to teleost fish as open water predators of similar size and behaviour. They play an important role in the open water food web. The two long tentacles are used to grab prey and the eight arms to hold and control it. The beak then cuts the food into suitable size chunks for swallowing. Squid are rapid swimmers, moving by jet propulsion, and largely locate their prey by sight. They are among the most intelligent of invertebrates, with groups of Humboldt squid having been observed hunting cooperatively. They are preyed on by sharks, other fish, sea birds, seals and cetaceans, particularly sperm whales.

Zoque

Zoque

Zoque is a variant of the popular salmorejo soup in Málaga. It is a cold soup that has vegetables such as tomatoes, red pepper, and carrot, as its main ingredients. It differs from both salmorejo and gazpacho in that garlic and carrot are also used as ingredients. It also has a thicker texture than both salmorejo and gazpacho. It is usually served cold, with ham or shrimp. One feature of this soup is its creamy texture. The word zoque has its origins in the Arabic word, suqat, meaning waste or worthless item, indicating the use made of stale bread as one of its ingredients. It is customary to serve zoque with grapes.

Aceite de Lucena

Side, Snack, Appetizer

Aceite de Lucena

Extra virgin olive oil made in Lucena, Córdoba, Andalusia, Spain using Hojiblanca olives

Aceituna Aloreña de Málaga

Side, Snack, Appetizer

Aceituna Aloreña de Málaga

Table olives from Malaga, Andalusia, Spain that are prepared in three different ways: verdes frescas (fresh green), curadas (cured) and tradicionales (traditional)

Alfajor de Medina Sidonia

Side, Snack, Appetizer

Alfajor de Medina Sidonia

Arab-style cakes made with honey, hazelnuts, almonds, flour, breadcrumbs and spices such as cinnamon, clove, coriander, and sesame, from Medina Sidonia (Cádiz), Andalusia, Spain

Alpujarra cheese

Side, Snack, Appetizer

Alpujarra cheese

Alpujarras cheese is a Spanish cheese from the eastern region of Andalusia, which includes the provinces of Granada, Almería and the Penibética mountain chain. The cheese takes its name from La Alpujarra , a mountainous region which occupies a part of southern Granada province and western Almeria province. This area has a long history and tradition of goatherding. Alpujarras cheese is made from the milk of the White Andalusian domesticated goat. The cheese is made as a fresh or matured variety and is classified as fatty to extra fatty. The presentation of the mature cheese is in the form of cylinders, rather wider than they are high. The rind faces are usually marked with patterns of flowers and the sides with lines, which are intended to simulate the imprint of rushes, including the authorising mark of the protected designation of origin P.D.O. The cheese is sold in pieces of between 500–1,000 g (18–35 oz). if fresh, and up to 2 kg (4.4 lb) if cured. Made from fresh milk which is aromatic and high in fats, the milk is pasteurised if used for fresh cheese but left raw if used for cured cheese. The milk is curdled with rennet from young goats which gives the best result and gives the final cheese the best possible qualities. The milk is heated to 30-32 °C and the rennet is added. The coagulation takes between 30 and 45 minutes but can sometimes take up to two hours. The curd is then cut with a so-called lyre into pieces about the size of a pea or bean to facilitate the draining of the whey. It is left to rest for a few minutes before the moulding process where the curd is put into baskets, in old times made of rushes but nowadays made of more hygienic plastic. These baskets have, on their inner surface, the imprints that will show on the rind of the cheese. After 48 hours of pressing they are salted by being placed in an 18% brine at a temperature of 12-14 °C for about 24 hours. The cheeses are then placed in ventilated, high-humidity rooms at 10-12 °C to mature. The fresh cheese can be eaten within 60 days but the mature cheese must remain for at least 60 days and sometimes may be left for up to 4 months.

Antequera

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Antequera

Extra virgin olive oil using Hojiblanca, Arbequina, Gordal de Archidona, Lechín de Sevilla (Zorzaleño), Picual (Marteño), Picudo, Verdial de Huévar and Verdial de Vélez-Málaga olives, from Antequera, Andalusia, Spain

Baena

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Baena

Extra virgin olive oil from Picudo (Carrasqueño), Lechín, Chorrúo (Jardúo), Hojiblanca, and Picual olives, from Baena, Andalusia, Spain

Boquerones al limón

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Boquerones al limón

Fried anchovies with lemon

Caballa de Andalucia

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Caballa de Andalucia

Scomber japonicus mackerel filets preserved in olive or sunflower oil, from Andalusia, Spain

Chirimoya de la Costa tropical de Granada-Málaga

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Chirimoya de la Costa tropical de Granada-Málaga

Fino de Jete cherimoya fruit from Granada and Málaga, Andalusia, Spain

Chorizo al vino

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Chorizo al vino

Chorizo sausage braised in red wine, though white wine may be used, serve with bread

Cogollos de lechuga

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Cogollos de lechuga

Dwarf romaine lettuce topped with any number of ingredients, dressing, meat, anchovies

Ensalada de repollo

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Ensalada de repollo

Coleslaw or cole slaw , also known simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling. Coleslaw has evolved into various forms globally. The only consistent ingredient in coleslaw is raw cabbage, while other ingredients and dressings vary widely. Some popular variations include adding red cabbage, pepper, shredded carrots, onions, grated cheese, pineapple, pears, or apples, and using dressings like mayonnaise or cream. The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term koolsla ("kool" in Dutch sounds like "cole") meaning "cabbage salad". The "cole" part of the word ultimately derives from the Latin caulis, meaning cabbage.

Espárrago de Huétor-Tájar

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Espárrago de Huétor-Tájar

Green-purple asparagus (Asparagus Officinalis L.) from Huétor–Tájar, Andalusia, Spain

Estepa

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Estepa

Extra virgin olive oil made with Hojiblanca, Manzanilla, Arbequina, Picual (Marteña) and Lechín olives, from Estepa, Andalusia, Spain

Flamenquín

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Flamenquín

The flamenquín is a traditional dish from Cordoba made with slices of jamón serrano wrapped in pieces of pork loin, coated breadcrumb batter, and deep-fried. It is often garnished with French fries and mayonnaise. A common variation replaces the loin with boiled ham. It can also be made with other fillings, such as fish, cheese, or poultry. The size of the finished roll ranges from a small ball up to pieces 40 centimetres (16 in) long, and can be served sliced or whole. This dish derives its name from an intriguing tale that intertwines with the very king of Spain. Flamenquín, in literal terms, translates to "Little Flemish". The crispy, golden crust of flamenquín bore a striking resemblance to the fair-haired Flemish aides who accompanied King Carlos I during the 16th century.

Garbanzo de Escacena

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Garbanzo de Escacena

Dried chickpeas (Cicer arietinum L.) from Escacena del Campo, Andalusia, Spain

Habas con jamon

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Habas con jamon

Broad beans with Spanish ham

Harcha

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Harcha

Harcha is a griddle- or pan-cooked semolina flatbread native to the Middle Atlas in Morocco. It is also found in Algeria. The cakes are made from a dough of semolina, butter, and milk or water, and leavened with baking powder. The dough may also contain some sugar. The dough is formed into rounds and then cooked on a hot griddle or flat pan. The use of semolina gives harcha a crumbly texture comparable to cornbread. In the Rif, Morocco, buttermilk or yogurt, thinned with water, can be used instead of milk. Harcha can be made into small breads, or large ones the size of a truck tire. Harcha is commonly smeared with honey and butter, and served with mint tea during breakfast or as a snack. It is also one of the breads consumed during Ramadan. It can also be served like a sandwich, stuffed with cheese or with meat confit. It can be crumbled and used as a tender bed for stew.

Jabugo

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Jabugo

Cured ham or shoulder from pure-bread Ibérico pigs, Jabugo, Andalusia, Spain

Jamón de Serón

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Jamón de Serón

Cured ham from Blanco Belga, Chato Murciano, Duroc, Landrace, Large White and Pietrain pigs reared in Serón, Andalusia, Spain

Jamón de Trevélez

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Jamón de Trevélez

Cured ham from Duroc-Jersey, Landrace and Large White pigs reared in Granada, Andalusia, Spain

Los Pedroches

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Los Pedroches

Ham or shoulder from pure-bread Ibérico pigs reared in Córdoba, Andalusia, Spain

Mantecados de Estepa

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Mantecados de Estepa

Christmas sweet cake from Estepa, Seville, Andalusia, Spain, made with flour, lard and sugar

Melva de Andalucia

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Melva de Andalucia

Melva (frigate mackerel) fillets preserved in olive oil, sunflower oil or water, from Tomares, Andalusia, Spain

Miel de Granada

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Miel de Granada

Honey from Granada, Andalusia, Spain

Mojama

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Mojama

Mojama is a Mediterranean delicacy consisting of filleted salt-cured tuna, typically found in the Murcia and Andalusia regions of Spain, particularly in Huelva and Cádiz or in Portugal in the region of Algarve. Bluefin and yellowfin tuna are the most common varieties used. The word mojama comes from the Arabic musama (dry) or mušamma (made of wax) but its origins are Phoenician, specifically from Gdr (Gadir, Cádiz today), the first Phoenician settlement in the Western Mediterranean Sea. The Phoenicians had learned to dry tuna in sea salt to prepare it for trade. Mojama is made using the loins of the tuna by curing them in salt for two days or between 18 and 36 hours. The salt is then removed and the loins are washed. Some producers compress the meat to better release moisture. The loins are then laid out to dry in the sun and the breeze (according to the traditional method) for fifteen to twenty days. The final product is a dark brown loaf.

Mojama de Barbate

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Mojama de Barbate

Cured and dried tuna fish loin, from Barbate and Vejer de la Frontera, Cádiz, Andalusia, Spain

Mojama de Isla Cristina

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Mojama de Isla Cristina

Cured and dried tuna fish loin from Isla Cristina, Huelva, Andalusia, Spain

Molletes de Antequera

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Molletes de Antequera

A mollete is an open-faced sandwich with refried beans and white cheese in Mexican cuisine, served hot. The name may be related to the name for a certain type of Spanish bread. A mollete, native to Mexico City, is made with bolillos sliced lengthwise and partially hollowed, filled with refried beans, and topped with cheese and occasionally slices of jalapeño or serrano peppers. It is then grilled in an oven until the cheese melts. The refried beans are "frijol mantequilla" (literally, "butter beans") known outside of the region as "pinto beans".

Montes de Granada

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Montes de Granada

Extra virgin olive oil using Loaime, Lucio and Picual olives grown in Los Montes, Granada, Andalusia, Spain

Montoro-Adamuz

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Montoro-Adamuz

Extra virgin olive oil made with Nevadillo Black, Picual, Lechín Seville, Weevil and Carrasqueño de la Sierra olives in Córdoba, Andalusia, Spain

Pan cateto

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Pan cateto

Round yeasted bread

Pan con tomate

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Pan con tomate

Pa amb tomàquet ; also known as pan con tomate (both meaning "bread with tomato") outside of Catalonia, is a traditional food of Catalan, Aragonese and Balearic cuisine. Pa amb tomàquet is considered a staple of Catalan cuisine and identity. It consists of bread, which may or may not be toasted, with tomato rubbed over and seasoned with olive oil and salt. It is considered one of the typical examples that define the Mediterranean diet, extended as a traditional recipe throughout the Catalan Countries, and its preparation has become an iconic ritual of Catalan culture.

Pan de Alfacar

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Pan de Alfacar

Hand-made bread formed into buns, rings and rolls, from Alfacar and Víznar, Granada, Andalusia, Spain

Pasas de Málaga

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Pasas de Málaga

Raisins made from dried Muscat of Alexandria grapes grown in Malaga, Andalusia, Spain

Pebre

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Pebre

Pebre is a Chilean condiment made with coriander, parsley, chopped onion, vinegar, a neutral oil, ground or pureed spicy ají, and usually chopped tomatoes. Pebre is most commonly used on bread. It is also used on meat, or when meat such as choripán is provided in a bread roll. In far northern Chile, the term pebre refers to a sauce more like Bolivian llajwa. The word pebre in Catalan means pepper of any type, in this case ají cultivars of chilli pepper. In the rest of Spain, it refers to a sauce made of vinegar, pepper, saffron, clove, and other spices.

Pescaito frito

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Pescaito frito

Pescado frito , also called pescaíto frito (lit. 'fried little fish' in Andalusian dialect), is a traditional dish from the Southern coast of Spain, typically found in Andalusia, but also in Catalonia, Valencia, the Canary Islands and the Balearic Islands. Pescado frito is also consumed as a delicacy in inland Spain, being very common in the inland Andalusian provinces of Seville and Córdoba. It is also very common throughout the Mediterranean Basin and is found in Provence and Roussillon, France and in the coastal regions of Italy (where the most common variant using salt cod fillets is known as filetto di baccalà) and Greece (where various fish like Mediterranean sand smelt, European anchovy, cod, common sole, greater amberjack and picarel are used). It was also eaten by the Romans in ancient Rome.

Side, Snack, Appetizer

Pipirrana

Marinated vegetable salad made with tomatoes, bell peppers, Italian green peppers, cucumbers, olives, onions, hard boiled eggs, there are several variations, some resemble a salad whereas others are more like gazpacho

Polvorones de Estepa

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Polvorones de Estepa

A polvorón is a type of heavy, soft, and very crumbly Spanish shortbread made of flour, sugar, milk, and nuts (especially almonds). They are mostly produced in Andalusia, where there are about 70 factories that are part of a syndicate that produces polvorones and mantecados. Under the name mantecados, these sweets are a traditional preparation of other areas of the Iberian Peninsula and other Spanish-speaking countries as well. Polvorones are popular holiday delicacies in all of Spain, Hispanic America, the Philippines, and other Spanish-influenced countries around the world. Traditionally, they were prepared from September to January, but they are now available all year round. Mantecado is a name for a variety of Spanish shortbreads that includes the polvorón. The names are often synonymous, but not all mantecados are polvorones. The name mantecado comes from manteca (lard), usually the fat of Iberian pig (cerdo ibérico), with which they are made, while the name polvorón is based on the fact that these cakes crumble easily into a kind of dust in the hand or the mouth.

Poniente de Granada

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Poniente de Granada

Extra virgin olive oil made with Picual or Marteño, Picudo, Hojiblanca, Loaime, Lucio and Nevadillo de Alhama de Granada olives, from Malaga, Andalusia, Spain

Porra antequerana

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Porra antequerana

A cold, tomato and bread soup

Priego de Córdoba

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Priego de Córdoba

Extra virgin olive oil made from Picudo, Hojiblanco and Picual olives grown in Priego de Córdoba, Andalusia, Spain

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