Jamón Ibérico

Jamón ibérico is more than just ham—it's a ritual. In authentic tapas bars, you'll see it hanging from hooks, expertly sliced into paper-thin pieces. The best comes from Jabugo or Trevélez and is often labeled bellota, meaning the pigs were fed on acorns. For a perfect flavor balance, enjoy it with a glass of fino sherry. Jamón ibérico can age for up to 48 months, resulting in its characteristic nutty taste.

Gazpacho

Gazpacho is more than just cold soup—it's Andalusia’s way of celebrating summer. In Seville, it’s often served in a glass as a refreshing snack. These days, you’ll also find creative variations like strawberry or watermelon gazpacho, inspired by modern Spanish chefs. Cooking tip: add a splash of sherry vinegar and a pinch of cumin for extra depth.

Salmorejo

Thicker and creamier than gazpacho, with a velvety texture that borders on a sauce. Salmorejo is savory, comforting, and often generously topped with jamón serrano and chopped egg. In modern tapas bars in Córdoba, it’s also served as an amuse-bouche in a small glass with a drizzle of extra virgin olive oil. It embodies the role of old bread as a staple ingredient in Spain’s traditional kitchen.

Fried Fish (Pescaíto frito)

On the coast near Málaga or Cádiz, you smell it before you see it: the scent of freshly fried fish. Pescaíto frito is an ode to simplicity—fish, flour, oil. The fish are fried to crispy perfection without fuss. No sauces, just lemon. Pair it with a cold beer or a dry manzanilla sherry for a true beachside classic. The best way to enjoy it? Standing at a chiringuito—a beach bar with plastic chairs and your feet in the sand.

Tortilla Española

In Andalusia, you’ll find variations with zucchini, tuna, spinach, or even a pinch of saffron. Perfect as a picnic lunch in the Alpujarras or as a tapa with vermouth in a Granada bar. Served warm, it’s silky; served cold, hearty and filling. The secret to a perfect tortilla lies in slow-cooked onions over low heat.

Vino de Jerez (Sherry)

From the dry fino to the dessert-like Pedro Ximénez, sherry is more versatile than people often think. Visit a bodega in Jerez de la Frontera for a tasting—it’s a cultural experience in itself. Sherry also plays a culinary role, for example in sauces for meat and fish. Try a glass of amontillado with a small bowl of almendras fritas (toasted almonds) at sunset.

More Local Favorites

• Flamenquín: A meat roll filled with ham and cheese, breaded and fried—typical of Córdoba.

• Churros con Chocolate: Especially popular in the early morning after a night out. Thicker and fluffier than in other parts of Spain.

• Huevos a la Flamenca: A baked egg dish with tomato sauce, chorizo, and vegetables—comfort food at its finest.

These dishes tell the story of Andalusia—a region of contrasts: coast and mountains, Moorish palaces and whitewashed villages, flamenco and serene monasteries. A culinary road trip through cities like Seville, Granada, Cádiz, and Ronda is the perfect way to discover these flavors. Want to combine this with a stay in one of our fincas, cortijos, or boutique hotels? Think about local cooking workshops or visiting markets in charming villages like Vejer de la Frontera or Órgiva.