Andalusian

The recipes for Andalusian cuisine are varied, as is the region itself. Characteristic dishes here are such as gazpacho, fried fish (often called pescaito frito in the local dialect), jamon from Habugo, Treveles and Valle de los Pedroches, as well as wines from Jerez de la Frontera (especially sherry).

Typical dishes of Andalusian cuisine are salmorecho, oxtail, pringa, jamon iberico, olives, malaga, alboronia, polea. Flamenkin is often made there, a dish that is thinly beaten pieces of pork or veal filled with jamon slices.

It is customary to fry food in Andalusian cuisine mainly in olive oil, which is produced in the provinces of Jaén, Seville, Córdoba and Granada. At first, the prepared raw materials collapse in the so-called flour a la andaluza (that is, exclusively pure wheat flour, to which chickpeas are sometimes added), after which they are fried in a large amount of hot olive oil.

The consumption of fish and a variety of seafood by residents of five coastal provinces is very high. Basically, such Andalusian dishes are prepared on the basis of shrimp, young squid, anchovies, local crabs, cuttlefish, flounder and others. The traditional dish of beach cafes is espeto (charcoal-cooked sardines). As tapas, the traditional Andalusian recipe-cured delicatessen mojama tuna is usually offered. In addition, one of the components of the popular Malaga salad among all Spaniards is bakalyau (dried and extremely salty cod).

Desserts and other sweet local dishes were heavily influenced by medieval Andalusian cuisine. Among the most common and popular meals are pestiños honey cookies, doughnuts, torrichas, alfachora, amarquillos almond cookies and polvorons, as well as smalts bread.

Around the world, the wines of Jerez are known, which Shakespeare also highly appreciated. To the contrary, white wines from Cadiz, Manzanilla from Sanlucar de Barrameda, Paharet, wines from Condado, Malaga, Montilla Moriles and Rota are popular. Local liqueurs (for example, aniseed) and rum from Granada are no less in demand. By the way, fino, oloroso, Amontillado and Pedro Jimenez, in addition to the above, are the most widely exported of all Spanish wines.