Andalucia Cuisine - by food author Howard Hillman

Andalucia Cuisine

Spanish
culinary area

Andalucia

a concise guide
for diners & travelers

Why the cuisine of
Andalucia is special

Andalusia cooking is influenced by two very different cooking styles: Spanish and Moorish (it was ruled by the Moors for centuries). The blend has produced an admirable cuisine.

Gazpacho

Andalucia's famous soup

This cold soup comes in many varieties in Spain. Most gazpachos are made by adding ingredients like bread, green peppers, tomatoes, cucumbers, onions, raw eggs, and croutons to the basic garlic broth.

Ajo Blanco con Uvas

An interesting variety of Gazpacho is Malaga's Ajo Blanco con Uvas, a garlic broth in which peeled white grapes float.

Gazpacho Blanco

The simplest gazpacho is Cordoba's Gazpacho Blanco (made with just olive oil, vinegar, garlic, and almonds diluted with cold water).

Other Andalucia
culinary specialties

Huevos a la Flamenca

A specialty of the city of Seville. It's a baked dish of eggs broken over a bed of stewed vegetables such as tomatoes, peppers, green peas, and asparagus tips.

Banderillas

Skewered grilled small pieces of meat or other ingredients.

Major culinary city

Seville is the top all around food city in Andalucia. Criteria include cooking, food markets, cooking ingredients, cooking schools, beverages, dining and restaurants. Alhambra, Cadiz, Cordoba, Granada, and Malaga are runners-up.

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