Cuisine of Andalusia

The region of Andalusia is rich in flavor, its pantries brimming with variety. With Mediterranean and Atlantic coastlines, its most prized products include bluefin tuna, as well as "jamón ibérico" ham and olive oil.

Bluefin tuna is also a very important fish in this region, and impressive specimens can be found along its migration route from the Atlantic to the Mediterranean every year. This mass movement allows the tuna to be caught using the unique "Almadraba" technique, which is practiced in the province of Cádiz.

"Mojama" or salt-cured tuna from Barbate and Isla Cristina, and Andalusian bullet tuna and mackerel, are all delicacies that have been awarded a quality certification. And they are not the only ones: Segureño lamb, Escacena chickpeas, and La Cañada tomatoes, along with fruits such as the cherimoya from the Costa Tropical area and raisins from Málaga, are also recognized.

The Iberian pig is, without doubt, the king of Andalusian meats, thanks to the versatility of its different pork cuts and, of course, its unparalleled cured sausages.

These products are 3 of the most internationally recognized symbols of Spanish cuisine. Two Designation of Origin hams—Jabugo and Los Pedroches—are produced in Huelva and Córdoba respectively.

The differing climates of Andalusia's provinces, with both mountainous and lowland areas, produce a wide variety of olive oils, each with its own personality.

Sherry also is a remarkable wine unique to this part of the world, and its production is based around 3 cities in the province of Cádiz: Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda.

Cold dishes include the famous "gazpacho," and other soups such as "ajoblanco," made from garlic and almonds, or the tomato and bread soups known as "salmorejo" (in Córdoba) and "porra antequerana" (in Málaga). But there are also hot recipes, including fish soups and stews, and other stews made from beans and vegetables (such as "potaje" and "olla gitana"), or cabbage.

Fish and seafood are primarily served fried, although there are other interesting ways of preparing them, inspiring recipes such as tuna with onions, sea bream "a la roteña" (with tomatoes, peppers, and onions), or skewered sardines. There are also many stews typical of this region, including "riñones al jerez" (kidneys in sherry), chicken "pepitorias" (fricassee-style with almonds), cuttlefish with broad beans, "menudo gitano" (tripe with chickpeas), and baby goat cooked in garlic.

The tapas culture, a popular export outside of Spain, is especially deep-rooted in Andalusia. Its bars offer a wide variety of little dishes that let you try out smaller servings of popular regional recipes.

Shrimp fritters, "papas aliñadas" (a local potato salad), prawns, "salmorejo" (cold tomato soup), and fried snacks can be eaten at the bar or at a table, accompanied by any of the region's equally famous wines.

Chef Dani García from Málaga is leading the movement to reinvigorate Andalusian cuisine.

His cosmopolitan cooking has brought a new, cutting-edge revival to Andalusia's traditional recipes and varied ingredients, without losing touch with its diverse local roots. This has paved the way for his peers to follow in their own distinctive ways.

Ángel León is one such follower. Known as the "sea chef," he has done a lot of research using different marine ingredients, which he has brilliantly incorporated into his cuisine. He is to thank for using plankton to create "embutidos de mar" or "sausages from the sea."

Paco Morales is another famous face of signature Andalusian cuisine. He has made it his mission to recover the recipes of Muslim Spain, known as Al-Andalus, and the region's Arab influences. Based in Noor (Córdoba), his signature cuisine is unique to the area, rethinking a very special collection of recipes full of undiscovered flavors, techniques, and ingredients.