Gastronomy in Malaga

Gastronomy in Malaga

andalusian_cuisine Malaga’s cuisine is very varied and with differences depending on the area where it is made. Whether it would be in
the coast or in the interior of the autonomous region, this cuisine is based on the great Mediterranean cuisine, well-known
because of its nutrition properties.
This type of diet is really linked with the olive oil, with guarantee of origin in Andalusia. Obviously, we can not forget our
essential products such as the fish, the vegetable of our lands and the meats (between them it is important to emphasize the Iberian pork and the hunting meat, which type depends on the area of Andalusia where this wonderful delicacy is
consumed).

FISH AND SHELLFISH
Related to our fish, it exists a way of preparation denominated “fritura” (fried fish), very typical in Malaga.

MEATS
Concerning the meats, we have a wide variety, from the Iberian products to these from hunting, without underestimating
the lamb.

WINES
The Andalusian wines are famous in all the world, some of them are:

  • *-. Sherry wine
    *-. Muscat wine
    *-. Sweet wine
    *-. Manzanilla (dry sherry)
    *-. White wine from Cadiz
    *-. “El Pajarete”
    *-. Grape juice
    *-. Montilla wine…..

DISHES AND PRODUCTS TYPICAL OF EACH TOWN IN ANDALUCIA
Now we are going to show you some of the most typical dishes and products of Malaga, with its corresponding town:

  • *-. Olive oil (in all Andalucia)
    *-. Ajo blanco (Colmenar, Canillas de Aceituno, Canillas de Albaida, Iznate, Macharaviaya, Marbella, Moclinejo,Riogordo)malaga_fried-fish
    *-. Rice “a banda” (Fuengirola)
    *-. Rice with chestnuts (Alhaurín de la Torre)
    *-. Sweet potato with honey (Frigiliana)
    *-. Homemade sponge cake (Carratraca)
    *-. Oil buns (Campillos)
    *-. Borrachuelos (Casabermeja, Alpandeire, Moclinejo)
    *-. Fritters (Benalauría, Mijas)
    *-. Fried pumpkin (Cómpeta, Canillas de Albaida)
    *-. Stew (Ardales)
    *-. Tripe (Colmenar, Carratraca)
    *-. Snails (Valle de Abdalajis)
    *-. Barbecued meat (Campillos)
    *-. Kid “a la pastoril” (Carratraca)
    *-. Baked kid (Canillas de Aceituno)
    *-. Chorizo (highly-seasoned pork sausage) with wine (Benaoján)jamon
    *-. Chorizo in lard (Arriate)
    *-. Choto al ajillo (with garlic) (Colmenar, Canillas de Albaida, Frigiliana)
    *-. Rabbit “a la montaña” (Casares)
    *-. Rabbit “al ajillo” (with garlic) (Benaoján, Arriate)
    *-. Lamb “al pastoril” (Ardales)
    *-. Angel’s pasty (Ardales)
    *-. Pasties of sweet potato powder (Álora)
    *-. Baked peppers salad (Torremolinos)
    *-. Salad of Malaga (Fuengirola)
    *-. Ensaladilla Cateta ( Iznate )
    *-. Asparagus “trigueros” (Casarabonela, Almogía)
    *-. Espetos ( Torremolinos, Malaga,Fuengirola, Marbella )
    *-. Oatmeal porridge (Canillas de Albaida, Alhaurín de la Torre, Valle de Abdalajis)
    *-. Oatmeal porridge with must (Canillas de Aceituno)
    *-. Almond biscuits (Ardales)
    *-. Gazpacho (cold soup made from tomatoes, peppers, etc) (Colmenar, Casabermeja, Benaoján, Benalauria, Ardales, Fuente de Piedra, Gaucín, Marbella, Monda, Moclinejo, Pizarra, Riogordo, Torremolinos, Valle de Abdalajis)
    *-. Gazpacho with muscat grape (Canillas de Aceituno)
    *-. Gazpachuelo ( Cuevas de San Marcos, Comares, Casarabonela, Almogía, Macharaviaya, Mijas, Moclinejo )
    *-. Iced-almond drink (Valle de Abdalajis)
    *-. Stew of chickpeas (Cuevas del Becerro)
    *-. Lamb stew (Ardales)
    *-. Flour (Campillos)
    *-. Hazelnut ice-cream (Álora)
    *-. Jarrete a la campera ( Carratraca )
    *-. Loin in lard (Benaoján, Campillos)
    *-. Homemade fairy cake (Campillos)
    *-. Pork hands (Arriate)
    *-. Migas (breadcrumbs fried with garlic, etc.) ( Cuevas Bajas, Cómpeta, Comares, Colmenar, Casabermeja, Canillas de Aceituno, Arriate, Alfarnatejo, Frigiliana, Fuente de Piedra, Gaucín, Genalguacil, Júzcar, Moclinejo, Valle de Abdalajis )
    *-. “Migas” with maize flour (Canillas de Albaida)
    *-. Mollete (a very typical type of bread) ( Antequera )
    *-. Pot of the age (Casabermeja)
    *-. Pestiños ( Alpandeire, Iznate )
    *-. Pipeo ( Casarabonela )
    *-. Dish of the mountains (Colmenar)
    *-. Porra o Salmorejo ( Cuevas Bajas, Cuevas de San Marcos, Casarabonela, Campillos, Antequera, Almogía, Fuente de Piedra,Mijas, Valle de Abdalajis )
    *-. Porra Colmareña ( Colmenar )
    *-. Cod stew (Canillas de Albaida)
    *-. Fennels stew (Cómpeta, Canillas de Aceituno, Canillas de Albaida, Benalauría, Árchez)
    *-. Stew (Casarabonela)
    *-. Carnival stuffing (Cuevas de San Marcos)
    *-. White bread roll (ring-shaped cake) (Gaucín)
    *-. Lard bread roll (Carratraca)
    *-. Wine bread roll (Cuevas de San Marcos, Ardales, Monda)
    *-. Sobrehusa ( Cuevas de San Marcos )
    *-. Soup from Casares (Casares)
    *-. “Maimones” soup (Moclinejo, Macharaviaya)
    *-. Tomato soup (Benalauría, Genalguacil, Ronda)
    *-. Fried tomatos with black pudding (Cuevas de San Marcos)
    *-. French toasts (fried slice of bread soaked in milk, wine, etc.) (Marbella)
    *-. Oil flat cake (Casabermeja, Carratraca, Ardales, Marbella, Riogordo)
    *-. Almond flat cake (Carratraca, Guaro)
    *-. “San Juan” flat cake (Frigiliana)
    *-. Cod omelette (Canillas de Albaida

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