Andalusian specialties. You have to try these while visiting Costa del Sol
Andalusia is one of the sunniest and most beautiful regions of Spain. It impresses with its Moorish heritage, delights with Spanish culture, the rhythm of flamenco and enchants with its diverse local cuisine.
What you will find in the article:
Andalusian cuisine is fam#ous for its wealth of flavours, which have their source in diverse Spanish, Mediterranean and Arabic influences. For many centuries, this region has been based on agriculture and the gifts of nature. The climate is conducive to the cultivation of olives, tomatoes, legumes, citrus fruits and almonds, and direct access to the sea ensures an abundance of seafood and fish. It is therefore hardly surprising that the recipes of Andalusian specialties are based on local ingredients.
Potatoes reign supreme among Spanish dishes. The popular papas aliñadas, or potatoes topped with salsa, and the spicy patatas bravas are some of the most famous tapas in Spain. These are incredibly simple dishes that taste best with a glass of local wine.
Soups and cold soups
If you want to get to know Andalusian dishes, the first thing you should try is gazpacho and gazpachuelo. The first is a cold tomato soup with cucumbers, peppers and olive oil, which is great for hot summer days. Gazpachuelo, on the other hand, is a fish soup with tomatoes from Malaga made with mayonnaise, egg yolks, garlic and olive oil. Egg whites and potatoes are also added to thicken the mixture. Another famous soup is ajo blanco, a delicacy popular in Malaga and Granada. It consists of bread, crushed almonds, olive oil, salt and, in some versions, vinegar. It is usually served with grapes or melon. Fans of meat dishes will be delighted by callos con garbanzos, or tripe with chickpeas, and el puchero andaluz, or Andalusian cauldron. It contains, among others: veal, chicken legs, bacon, chickpeas and potatoes.
Andalusian desserts
The regional cuisine of this part of Spain is famous for its sweets. One of the flagship desserts is tocino de cielo. It is a sweet pudding made with egg yolks and sugar. Not to be confused with flan! Unlike flan, tocino de cielo does not contain milk. Another pride of Spain is torrijas. This is one of the oldest desserts in the world – the recipe for torrijas can be found in cookbooks from the Roman Empire. All the ingredients necessary to make torrijas can be eaten during Lent, which is why they have become a permanent part of the Spanish Easter menu. Bienmesabe is a dessert made from honey, egg yolks and ground almonds, popular both on the continent and in the Canary Islands.
When in Spain, it is impossible not to try churros, a traditional pastry in the form of a long rod with a star-shaped cross-section. They are made from dough squeezed into hot, deep oil and fried at a high temperature. They can be sprinkled with powdered sugar or covered with chocolate. Churros are somewhat similar in taste to Polish faworki, and are traditionally served with a cup of hot chocolate. Local rosquillas, on the other hand, resemble Polish doughnuts, but have the form of donuts, deep-fried. However, they are distinguished by a hint of anise and the taste of lemon peel. Our list of regional sweets ends with buñuelos, or Spanish cream puffs, which sometimes take the form of a fried pancake.
Spanish cold cuts
Although Spanish cold cuts are famous almost all over the world, it is here that they taste the best. When visiting the Costa del Sol, you cannot fail to try the most popular ones, chorizo and jamón. These are specialties made from a special type of pig that does not live outside the Iberian Peninsula.
Seafood of the Costa del Sol
When visiting the Mediterranean coast, you must definitely try the local seafood. Our list starts with gambas al pil-pil, or sizzling shrimp served in hot, spicy olive oil, with lots of garlic. Each restaurant prepares them slightly differently, so you can spend long weeks trying different variations on gambas al pil-pil. Another delicacy is tortillitas de camarones, or fried shrimp in dough, which is made from wheat flour, chickpea flour, water, onion, parsley and seasoned with salt and pepper. It is also worth trying pescado al espeto. It is fresh fish baked over a live fire, seasoned only with coarse salt and, if you like, a little olive oil. Another typical Costa del Sol delicacy is the fritura malagueña, named after the capital of the coast, Malaga. When ordering the fritura malagueña, make sure you’re hungry, because a large plate of fried seafood and fish will appear on the table. Those who prefer lighter dishes will be delighted by the ensalada de naranja y bacalao, a salad with orange and cod, and the pipirrana, grilled mackerel on a salad of cucumber, onion and green peppers.
Enjoy!
