5 typical dishes of Malaga

Malaga is one of the most important destinations of Spanish tourism, and it is not for less. The attractive capital of the Costa del Sol offers endless options to explore that will leave you with a very good taste. Also ... Malaga people will make you feel at home! Among its strong points are its excellent beaches, envied climate and a Mediterranean cuisine of the most varied. The most common way to taste the gastronomy of Malaga is to go for tapas. Andalusian atmosphere and a culture of the skewer are breathed through the streets of the city, not as widespread as in the Basque Country, but worth knowing. If you want to also tell you stories of the city and curiosities while you taste their tapas and typical meals, check out a gastronomic city tour. An attractive proposal is to walk the streets of the heart of Malaga or visit the market of La Merced, a gastronomic space in the center of Malaga where you can taste your local cuisine: fried lemon anchovies, adobo ration, Alorena olives, Malaga gazpachuelo ... Ah, Do not forget to drink a sweet wine, very typical of Andalusia! Now yes, we propose 5 typical dishes of Malaga to suck your fingers in your gastronomic visit. We start!

ESPETO DE SARDINAS

Fish is part of the gastronomic culture of the coastal city of Malaga, an attraction for its visitors. Among the specialties highlights the sardine spit, star dish of the beach bars and restaurants of the coast. Who would say that the first spit arose among fishermen since the late nineteenth century.  The spit is the traditional way of eating sardines that is based on roasting about 6 or 7 sardines stuck in a cane (skewered). The heat of the embers and a little salt gives them a unique flavor.

ENSALADA MALAGUEÑA

Now that the good weather begins to arrive… what better way to enjoy it than to eat a typical Malaga salad? The Malaga salad is one of the most traditional fresh dishes among Malaga people. Being a very common recipe, you can find it in most bars and restaurants in the city of Costa del Sol. This easy-to-prepare dish presents a combination of flavors that are in keeping with the Mediterranean diet. Based on cooked potatoes, hard boiled egg, Aloreña olives (typical of Malaga), chopped onion, oranges and desalted cod, all seasoned with salt, vinegar and extra virgin olive oil. Keep in mind that the recipe may vary: do not bring cooked egg, add green pepper or cod is roasted.

FRITURA MALAGUEÑA O PESCAITO FRITO

The fried Malaga, also known as fried fish, is one of the reference dishes of the city of Malaga. If you feel like trying several fish from the coast of Malaga, this is the best option. Each restaurant has its preference when choosing the raw material, but among the most common fish found in the source of Malaga frying are: sardines, mullets, cuttlefish, anchovies, squid, horse mackerel, rosé, prawns, squid, dogfish or minnows ...

PORRA ANTEQUERANA

Do you know any of the cold soups of Andalusia? Surely you are thinking about the Andalusian gazpacho, but there is more! The porque antequerana is a recipe for cold soup very recognized in the province of Malaga. Its name comes from the beautiful town of Antequera, 45 km from Malaga. There is the great protagonist. The main ingredients that are needed for this “gazpachera” variant are: oil, vinegar, tomato, pepper, garlic bread, and salt. Although they are the same as other cold soups in Andalusia such as gazpacho or Salmorejo Cordoba, there is a clear difference. The porque antequerana carries pepper and a little more bread, which makes it thicker than salmorejo. Both are accompanied by Iberian ham and hard boiled egg, although in Malaga it is typical to see it with tuna and egg. You know, each teacher has his booklet!

BERZA MALAGUEÑA

Finally, we will end up with one of those blunt stews and great tradition that is nice to eat on cold days. Mainly it is not missing between the menus of the autumn and winter season. Malaga cabbage is a characteristic stew of the province of Malaga composed of meats and legumes: chickpeas, chicken, cabbage, squash, potatoes, casseroles, bacon, blood sausage, chorizo, carrot, red pepper, onion, garlic, oil and salt. This typical stew from the province of Malaga and part of Cádiz is prepared with peas, cabbage, green beans or beans, depending on the time of year. Remember that in each restaurant or in each house you prepare a little differently. Other typical dishes of Malaga are: gazpachuelo, salmorejo, white garlic, choto with garlic, malazaña cabbage, stew in the rondeña, plate of the mountains or potatoes in the poor.