Fuengirola

Espetos is a Spanish tradition of grilling sardines, dating back to the late 19th century, when fishermen skewered and grilled surplus fish in small boats on the sand. The modern method usually involves placing 6 sardines on a skewer, seasoning them with sea salt, then grilling them over the open... Read more

Gazpachuelo is a Spanish soup originating from Malaga. Originally, it was a poor man’s dish made by local fishermen, who would prepare it with fish, fish stock, mayonnaise, potatoes, garlic, egg yolks, and wine vinegar. Over time, they started to add shrimps and clams into the soup. Nowaday... Read more

Porra Antequerana is a Spanish soup originating from the Malaga town called Antequera. Originally, the soup was served warm, and it was made with old bread, tomatoes, olive oil, garlic, vegetables, pieces of ham, hard-boiled eggs, and other ingredients the peasants had on hand. The ingredients we... Read more

Berenjenas con miel de caña is a traditional dish originating from Malaga. The dish is made with a combination of eggplants, flour, olive oil, molasses, and salt. The eggplants are washed, cut into slices, then seasoned and left to macerate. The slices are then drained, rolled in flour, an... Read more

Melocotón en almibar is a traditional dessert hailing from Andalusia, and it’s especially popular in Málaga. The dessert is made with a combination of large yellow Andalusian peaches, orange peel, vanilla, sugar, and water. The peaches are scalded in boiling water and the skin... Read more

Mollete is a traditional bread hailing from Antequera. It's made with a combination of yeast, plain flour, whole-wheat flour, salt, sugar, milk, and olive oil. The dough is rolled into oval-shaped disks, and it's then baked until golden brown. Traditionally, molletes are sliced into halves, toast... Read more

Borrachuelo is a traditional dessert originating from Málaga. The word borracho in the name means drunk, referring to the fact that the biscuits are soaked in wine and anisette. Although the cookies have a few versions, depending on their filling, they’re usually made with a combinat... Read more

Fritura Malagueña is a traditional dish originating from Malaga. The dish consists of smaller seafood varieties such as shellfish, small fish, and crustaceans that are rolled in flour and fried in oil until crispy and golden. The smaller varieties are used because there is no need to worry... Read more

Atún mechado is a traditional dish originating from Málaga. It’s made with a combination of tuna, bacon, peppercorns, garlic, flour, olive oil, onions, carrots, cloves, bay leaves, parsley, and either sherry or white wine. The bacon is rolled in crushed peppercorns, then inser... Read more

Chivo lechal Malagueño is a traditional dish originating from Malaga. The main ingredient is suckling goat (usually shoulder and leg) that's raised in the Malaga province and has juicy and tender flesh. Other ingredients include lemon juice, olive oil, garlic, wine, thyme, oregano, and sal... Read more

Ensalada Malagueña or ensalada cateta is a traditional salad originating from Malaga. This cold salad is usually made with a combination of potatoes, boiled eggs, orange slices, onions or scallions, cod, olives, olive oil, sherry vinegar, and salt. The potatoes are boiled (peeled or unpeel... Read more

Plato de los montes de Malaga is a traditional mixed plate dish originating from Malaga. In order to prepare the plate, it is typically filled with fried eggs, fried potatoes, sausages such as morcilla and chorizo, roasted green peppers, and a mix of lard, paprika, and spices known as manteca col... Read more

Aceituna Aloreña de Málaga is a seasoned table olive of the Aloreña variety. The olives must be harvested at the appropriate time of ripeness and are then split, brined and fermented. These olives are traditionally seasoned with thyme, fennel, garlic, and pe... Read more

Pasas de Málaga are the raisins produced by sun-drying the Muscat of Alexandria grapes in the Province of Malaga. This Vitis vinifera L. variety is also known as Moscatel Gordo or Moscatel de Málaga. These raisins are purple-black in colo... Read more

Nueces de Ronda refers to a special variety of walnuts that are cultivated in the Ronda region, located in the mountainous areas of the province of Málaga in Andalusia, Spain. The walnuts from Ronda are distinguished by their exceptional quality and flavor, characteristics attributed to th... Read more

Antequera is an extra virgin olive oil produced from Hojiblanca olives as a primary variety with the addition of oil from Picual, Arbequina, Zorzaleño, Gordal de Archidona and Picudo varieties. This oil is produced in the natur... Read more

Aguardiente de Ojén is an anise-flavored spirit that originated in a small village of Ojén in southern Andalusia. The original, which was probably based on a wine distillate, dates from 1830 when Pedro Morales distilled his first batch. The drink was an instant, but short-l... Read more