Andalucia has developed a wide variety of local dishes over the years, which keep the tourists flocking back for more.  Widely known for its superb tapas and regional specialities, Seville, Cordoba, Granada and Malaga all boast their own local produce and secret recipes, which make a tour of the tapas bars an absolute delight.

Spanish omelette, or tortilla, although a simple dish to make, is absolutely delicious.  This potato, garlic and onion omelette is often made with fried or sautéed potatoes, which add to the flavor.  I have also eaten pea and green bean omelette in Murcia which sounds boring, but was delicious.  Simple flavours made tasty by using fresh produce and plenty of seasoning and garlic.  One of the best omelettes I ever tasted was a Spanish omelette with peppers and peas, served with a dash of fresh mushroom sauce.  This was in a wonderful tapas bar in Seville, near the cathedral, called Tapas Robles.  If you are ever in the area, try it!

Enjoying a fabulous warm climate, with over 320 days of sunshine a year, Andalucia is home to the world famous chilled soup, gazpacho. A personal favourite, gazpacho is made with fresh tomatoes, olive oil, onions, garlic, peppers, and is usually served with chopped vegetables and bread.  Simple, healthy and delicious and very refreshing on a warm Summer´s day. Cold almond soup with garlic is another favourite.
Being so close to the Mediterranean, fish features on many menus on the Costa del Sol, and you can see the catch coming to shore at the fishing port in Marbella and Fuengirola.  Many of Puerto Banus´s top restaurants specialize in fresh fish and seafood, including the wonderful Marina side restaurants such as the Red Pepper.  Santiago´s in Marbella is another king among fish restaurants.

Eating in Spain is taken very seriously, and the quality of the food is paramount.  Whether you want to sit at one of Malaga´s top tapas bars with a dozen fresh oysters, or you fancy some fried squid in a beach bar, you will find it all, and more in Andalucia.  So eat like the locals.  Enjoy your food, relax and soak up the atmosphere.

Tapas galore in Andalucia
There are several different stories about the origin of tapas.  Some say they were first introduced in Granada, and served with every drink, to stop thirsty workmen getting drunk before dinner.  Another popular tale states that tapas (which is the Spanish word for covers) dates back to the time when plates were used to cover food to protect it from flies on the bar.  Hmmm …. That´s an interesting one!  You can still see uncovered food in most of today´s tapas bars, and for some reason it just adds to the attraction.  One thing is for certain.  Tapas are still given away free in many bars in Granada, and it´s not unusual to be served crisps, olives or nuts with your drinks in other regions of Andalucia.
The range of tapas available is enormous, and you will be spoilt for choice in most tapas bars.  I recently had a trip round Ronda, and enjoyed lunch with friends at the wonderful Valenciana Tapas Bar.  High stools and dark wood barrel tables add to the ambience.  Friendly staff and an amazing array of delicious tapas make this the ideal place for lunch.  Try the tortilla, the habas con jamon, (broad beans and cured ham) and the superb manchego cheese.  Octopus salad was also a favourite amongst our guests, along with the suckling pig. When in Spain do what the locals do, and enjoy a relaxed and leisurely lunch.

Cerveza, fino y Sangria
Small beers (cañas) or fino (dry sherry) is usually taken as an aperitif.  In the summer, when the temperatures soar, tinto de verano (summer red wine with casera) is a favourite drink.  Sangria of course, goes well with everything including fish and salad dishes.
Interestingly enough, the vast majority of Spaniards love their chips, and according to my brother who runs a hotel in Ronda, it´s difficult to get the locals to try any other sort of potato dish.  So there you go – it´s not just the Brits who love their patatas fritas.  Many bars serve half portions, as well as tapas if you want something a bit more substantial.

Some of the tastiest, regional dishes to enjoy on Spain´s southern Sunshine coast, and in the inland areas include:
Jamon Serrano/Iberico – Cured ham, similar to Italy´s Palma ham but better.
Aceitunas – Olives, which usually come free with a drink.
Patatas Fritas – Chips.  Simple but delicious and usually home made.
Fritura Malagueña – Mixed Fried Fish.
Boquerones – Small fish either fried or marinated in oil and garlic – similar to large whitebait.
Mejillones – Mussels, normally either served cold with vinaigrette or hot with white wine and cream.
Chipirones – Small whole squid.
Salpicon de Mariscos – Chopped seafood salad.
Chorizo y Salchichas – Delicious variety of spicy sausages, served hot in oil or cold on bread.

A whole plateful of Spanish goodness
Raciones are a full plate full of food, as opposed to the smaller tapas, and can be enjoyed for lunch or dinner.  Half raciones can also be ordered, which are popular with groups of diners who want to share dishes. Some of the most popular Andalucian raciones include:

Tortilla Española – Spanish potato and onion omelette served warm or cold
Patatas Bravas – Roast potatoes with spicy paprika
Tortitas de Camarones – Crispy small tortillas with chopped prawns
Bienmesabe – Small bits of fried fish, coated in herbs
Sepia – Cuttlefish, not unlike squid in texture, served in pieces with garlic mayo
Morcilla – A tasty black-pudding style sausage
Carne con Tomate – tender pork served with hot tomato sauce
Gambas Pil-Pil – Plump prawns served sizzling in garlic and chilli oil

Enjoying a range of tapas is a great way to eat and to discover the different tastes of southern Spain, but you are also spoilt for choice with a range of superb restaurants to suit all budgets and taste buds.  Set menus are a Spanish speciality, and you can enjoy some great meal deals in the local ventas and restaurants from around €7 per head, including a glass of beer or wine. But if you fancy a more leisurely meal, you will find lots of beach bars, a la carte restaurants and fine dining venues on the Costa del Sol and further inland in Andalucia.

Many dishes are served seasonally, when local produce is at its freshest.  Don´t always assume your food will come served with vegetables and potatoes as it would in the UK.  Check with your waiter how the food will be served, and make your choice.

Salads are as varied as the seasons in Spain, and are usually eaten as a starter or first course among the locals.  It´s not unusual to find a range of different dishes placed on the tables as starters, and the Spanish, particularly like to order a range of dishes and share between a party of diners. The locals like to take their time over a meal, particularly at the weekends, and may even order starters before deciding on main dishes.

Particular favourite starters include:

Gazpacho or Ajo Blanco – chilled soup with fresh vegetables and tomatoes or almond and garlic.
Lentejas – Lentil stew with sausage and pork
Chacina – Selection of cured meats
Ensalada Mixta – Mixed salad
Potage – A thick soup with vegetables and bread.  Often served with chopped cured ham.
Esparagos blanco con mayonesa – White asparagus with mayonnaise

Fish, meat and rice dishes are firm favourites in southern Spain and frequently ordered main courses include:

Paella – Originally a Valencian dish with rice, fish, pork and/or chicken.
La Olla de Trigo – Normally found in Cordoba and includes wheat with meat and chorizo sausage
El Pato con Aceitunas – From Huelva, this dish is duck steamed with olives
Las Manos de Cerdo – Pig´s trotters roast in the oven and served with apple
Caldereta de Cordero – Slowly cooked lamb in the oven
Pez Espada Amarillo – Swordfish with saffron
Atun con Tomate – Fresh tuna baked with tomatoes
Espinacas Jiennenese – Spinach with chickpeas and spices
Chocos con Habas – Baby clams with beans
Migas – A great dish, which was originally created by field workers  and includes breadcrumbs with meat, vegetables, fish, fried in garlic, olive oil and water
Cazuela – General word for stew, and can refer to meat or fish stew – particularly good with lamb, red wine, onions and vegetables.

Wherever you choose to eat in Andalucia, you will be amazed by the vast range of dishes available.  Tapas, raciones or full meals are available in beach bars, ventas or even cafés, and you will find something to suit everyone.  Viva Andalucian food – among the best in Spain!