TASTE ANDALUSIA

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APPETIZERS.
ENTREES.
SIDE DISHES AND VEGETABLES.
DESSERTS.
BEVERAGES.

Wines of Andalusia.                            Spanish Beers.                             Spanish Spirits.

Andalusian cuisine has influences from the Romans, Arabs, and many other visitors from across Europe.

It is undoubtedly a version of the Mediterranean diet with its healthy raw ingredients and plenty of olive oil.

Due to the mild climate, the farms of Andalusia have five harvesting periods, so there is something fresh year-round.

The Andalusians were probably the first group of people to have a separate room in their house for dining. If not first, they make it accessible.

There are numerous reasons to taste Andalusia.

The term a la Andaluza refers to dredging the item in flour only, without egg or other binding ingredients. They then fry it in local olive oil. If they are making a batter, they may include ground chickpeas.

The provinces of Córdoba, Granada, Jaén, and Seville produce the majority of the Andalusian olive oil. But you will small local production just about everywhere.

Meal Time.

The Spanish probably eat on a different schedule than you do. Most western-style hotels will have your typical “American” breakfast, lunch, and dinner with standard items. But is that why you came to Spain?

Breakfast (Desayuno) is approximately from 7:00 AM until 11:00 AM. It consists of coffee and a small amount of food.

From approximately 11:00 AM until noon, there is a break to hold them over until lunch. This snack may be a Bocadillo (sandwich). It is on Spanish bread (their baguette) with cold cuts or an omelet as filling.

Lunch (Almuerzo or La Comida) usually takes place between 2:00 PM and 4:00 PM. Midday is the big meal of the day. Some say because it was too hot to work during this time, so they would eat and have a siesta. Works for me.

5:00 PM to 7:00 PM is the time to start preparing for dinner. They go for a walk or meet friends for Ir de tapas, bar hopping with Tapas. Although they walk from bar to bar, this is not an aerobic workout.

Dinner (La Cena)  is usually between 9:00 PM and midnight. It is a lite meal, often with a set menu. Or, they order raciones, larger servings of Tapas.

Taste Andalusia Foods With Status.

Spain, like many Mediterranian countries, can produce fresh ingredients year-round, so most everything is ripe and tasty.

But some products knock it further out of the ballpark and acquire special status.

Denominación de Origen (D.O.P.) –  is part of the regulatory classification system. Beginning with wine, it also now applies to cheeses, condiments, honey, meats, and more.

Protected Denominations of Origin (P.D.O.). – The P.D.O. is a similar status that applies to other food products.

I still cannot get a clear answer to what the difference is, so try both.

Protected Geographical Indication (P.G.I.) – are products working towards the D.O.P. status. There are more requirements for each level.

There are additional lower level ratings and status, but these three should keep you from going hungry.

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Taste Andalusia Appetizers.

Everywhere you go, they will tell you that they are the birthplace of Tapas, small dishes. Every region has its unique spin on Tapas. But, there is evidence that the tradition of small pieces of food with a drink probably originates in Andalusia.

During a visit to Cadiz, King Alfonso XIII complains about sand blowing into his sherry. A waiter covers the King’s glass with a strip of Jamon (ham). The King, liking the idea, asks for another drink, a Tapear (topping).  Or so the legend goes. The reality, it was probably to keep fruit flies out of the sherry.

Are Pinchos and Raciones similar to Tapas?

In short, yes. Pinchos (to pierce) are Tapas with toothpicks in them. More popular in the Basque region, they count the toothpicks at the end of the meal to figure your bill.

Raciones (servings) is a more substantial amount of Tapas (supersize).

There is no one recipe for Tapas. There are as many variations as there are ingredients and combination of foods. Some of the more popular in Andalusia include:

Chicharrón – are pork rinds they fry in olive oil until they develop a crunchy texture. Originating in Andalusia, ships would carry the recipe to the new world. Today, many central and South American countries have their version.

Pinchitos – are small kababs of marinated chicken, lamb, or pork pieces. The seasonings are definitely from the Moors and may include cinnamon, coriander, cumin, paprika, or saffron. Ras el Hanout is a mixture of those spices and also contains cardamom, clove, nutmeg, ginger, peppers, paprika, and more.

Migas – comes in numerous variations. Bread crumbs, garlic, and olive oil seem to be the only common ingredients. Others may include sausage, bacon, peppers, or other items. Like a very flavorful bread dressing, it may be a Tapas or entree.

Soldaditos de Pavía – is an import from landlocked Madrid featuring cod. They marinate the fish in lemon juice, wrap it with roasted red pepper, and then fried in a light batter.

Berenjenas con Miel de Cana – are slices of fried eggplant they drizzle with the Miel de Cana honey.

Other Tapas include:

• olives.
• Jamon (ham) and cheese.
• Sardines or anchovies, fresh or fried.
• Meatballs with various sauces.

Taste Andalusia Ham.

Acorn-fed Iberian ham

This meat is Iberian ham deriving from pigs on an exclusive acorn (bellota) diet. Also, they graze in the mountainous ranges of Huelva and Cordoba, living a pretty peaceful life.

The slow, hands-on process creates a ham with a rich aroma, soft texture, and full taste. And with its monounsaturated fatty acids, it’s not as sinful.

The Jamón Ibérico has four classifications. They reflect the breed of pig, its percentage of local genetics, and the number of acorns they eat.

They cure the ham, and then it ages for up to 4 years.

• Jamón de Los Pedroches P.D.O. – comes from Cordoba, where there are thousands of acres of Holm, Cork, and Gall oak.

• Jamón de Jabugo (Huelva) P.D.O. – comes from the Andalusian provinces of Cadiz, Cordoba, Huelva, Malaga, and Seville. The mountainous regions in the northwest produce a more aromatic and tasteful ham.

Non-Andalusian

• Jamón Dehesa de Extremadura P.D.O. – come from the region north and west of Andalusia. It produces a very flavorful ham.
• Jamón de Guijuelo P.D.O. – comes from the Salamanca province, west of Madrid. This traditional ham-making area, produces three ham categories.

Serrano ham

This ham comes from the Duroc or Landrace breeds of white pigs. These pigs are not free-range and have a diet of cereals. After curing, they age for eight months to two years.

• Jamón de Teruel P.D.O. – is not from Andalusia, but the mountains in the Aragon region. It produces a less salty yet smooth ham.
• Jamón de Trevélez P.D.O. – from southern Andalusia has a unique micro-climate, giving it its distinct taste and texture.

Taste Andalusia Cheese

Manchego is an unpasteurized sheep’s cheese that comes in several forms, from soft cheese to a hard cured wheel.

• Queso de las Alpujarras P.D.O. – Using the milk from the White Andalusian goat, they produce a slightly sweet cheese to nibble with wine.
• Queso de los Pedroches –  comes predominantly from sheep milk, although some include goat and cow milk. The yellow cheese has a medium flavor.
• Queso Payoyo –  From the Sierra de Grazalema region is a goat and sheep milk mixture. This firm, butter-color cheese has a tangy finish.
• Quesitos de Zuheros Córdoba – is another goat and sheep milk cheese buttery in color. Try either with a medium red wine.
• Queso de Fuente Palmera – also from the area around Cordoba, this goat milk may also include cow’s milk. The taste strengthens with aging.

Olive Oils.

I have yet to go anywhere along the Mediterranian, where they do not say they have the best olive oil. Andalusia is no exception.

However, with the number of P.D.O. Oils they have, they are doing something right. They hand-pick the olives and squeeze them within 48 hours. That is fresh olive oil.

• Cádiz – PDO Sierra de Cádiz.
• Córdoba – PDO Baena, PDO Montoro-Adamuz, PDO Priego de Cordoba, PDO Lucena.
• Granada – PDO Poniente de Granada and PDO Montes de Granada.
• Jaén – PDO Sierra de Cazorla, PDO Sierra Magina, PDO Sierra de Segura.
• Malaga – P.D.O. Antequera.
• Seville – P.D.O. Estepa.

Olives

You cannot have olive oil without olives. Some become oil, while others end up on the table.

• P.D.O. Aloreña table olive – is from the Malaga area. It is the first Spanish eating olive to obtain P.D.O. Status. The secret is in the brine.
• P.G.I. Aceituna Manzanilla Sevillana/Aceituna Gordal Sevillana – have a meaty texture and delicate flavor. They only use these for table olives.

• Hojiblanca – is an olive native to Andalusia, which they use for oil and table olives. Usually, they pick the black ones that have a fruity flavor.

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Taste Andalusia Soups and Salad.

• Ajoblanco – Is a cold almond soup from the Moors. Starting with stale bread, they would moisten it with water and vinegar. For flavor, they add a generous amount of fresh garlic and almonds, which are readily accessible.
• Gazpacho – came long after Ajoblanco. Why? Because its main ingredients, tomatoes, and peppers do not arrive in Spain until sometime in the 1500s, probably from Peru. This cold soup also features small pieces of cucumbers, onions, peppers, in a tomato, bread, vinegar, and olive oil base.

• Salmorejo – from Córdoba, is Gazpacho’s thicker “cousin.” Using the same tomato base, they top it with hard-boiled egg and strips of local ham.
• Porra Antequerana – is even thicker than Salmorejo and usually includes green and red pepper in the base.
• Gazpachuelo – is the Andalusian version of fisherman’s soup. A soup stock with potato, egg yolks, mayonnaise, garlic, and olive oil. To this, they usually add whatever the day catch brings.
• Maimon – is a soup from the poor. It is garlic soup. They saute slices of garlic in olive oil before adding croutons, anise, paprika, and water. Before serving, they add a chopped hard-boiled egg.
• Pipirrana Salad – is Gazpacho salad. There are as many recipes as for Gazpacho. It starts with garlic and tomato, but not everywhere. Then includes whatever local vegetables are available. Some mash the ingredients. Others cook the tomatoes, and some do not have them.

• Habas a la Rondeña – is a salad of (boiled) broad beans, Jamon, and diced hard-boiled egg. The dressing is olive oil and garlic. You find this in Ronda.

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Taste Andalusia Entrees.

The food of Andalusia, like just about anywhere in Europe, comes from the peasants. Stews, soups, and casseroles with a recipe that says “whatever is available” are common.

Dishes that you could only find on Abuela’s (grandmothers) table are now appearing on restaurant menus.

As in the day of old, they pop due to slow cooking that softens the meat and blends the flavors.

Check the “specials” for recipes with Oxtail, young goat (kid), lamb, chicken, and even duck. Many feature a healthy handful of herbs and spices.

A few entrees to seek out include:

• Huevos a la flamenco – is a bed of chorizo sausage and tomato sauce, with a fried egg on top. That is the basic recipe that everyone modifies. It is not necessarily a breakfast item.

• Pringa –  is a roast of pork, or beef, with cured morcilla or chorizo sausage. They slow cook it all day until the meat falls apart.
• Flamenquín Cordobés – is a thin piece of pork loin they roll with Jamón, bread, and fry. Looking at the name, guess where it is most popular.
• Montillana Artichokes and Iberico Ham – mixes sauteed artichoke hearts and ham in a Montilla-Moriles sherry-saffron sauce.
• Plato Alpujarreño – is a traditional Andalusia dish of morcilla sausages, chorizo, pork loin, peppers, Serrano ham, potatoes, and Migas. On top is a fried egg. Every chef has his version.
• Serrano Jamon and Broad Beans – is what it sounds like, ham and beans. Slow sauteing of beans and meat in garlic, onion, peppercorns, thyme, and local sherry.
• Pollo al Ajillo (garlic chicken) – is a dish beginning in Andalusia, and now everywhere in Spain. After slow cooking sauteed chicken and potatoes, they finish it with a sauce of garlic, hot pepper, vinegar, and sugar. (hot, sour, sweet…).
• Rabo de Toro – originates in Southern Spain, the home to bullfighting. Not wasting any part of the bull, it starts as a roast. Then they remove the meat, strain the remaining liquid, then reduce it into a flavorful sauce.

• Arroz Cardoso con Pato (rice with duck) – comes from the marshes near the mouth of the Guadalquivir river. The area has an abundance of rice and wildlife, including duck. The stock for cooking both includes tomato, peppers, onions, mushrooms, garlic, and sherry.

Seafood

Cadiz, Malaga, Granada, and Almeria are on the Mediterranean, while Huelva is on the Atlantic. The colder Atlantic offers different seafood than the warmer Mediterranian.

Expect to find fish and other seafood on most menus. Taste white shrimp, prawns, murex (rock snails), squid, and an Atlantic crab, Bocas de la Isla.

Fish include fresh anchovies (boquerones), sardines, mackerel, sea bream, monkfish, sole, sea bass, red mullet, grouper, swordfish, tuna, and more.

• Puntillitas – is a seafood delicacy of fried baby squid with a salty and lemon flavor.
• Pescaito Frito – is a small fish they batter in flour and fry in olive oil. They sprinkle it with a little salt and serve it with lemon slices.

• Espetos – are sardines they thread onto small reeds and roast over an open flame.
• Choco frito – is the Spanish version of the Portuguese fish and chips. Using Atlantic cuttlefish, first, they boil it with garlic and bay leaves. Then they marinate it in lemon juice and wine. Finally, they coat it with cornflour before frying.
• Las Sardinas en Morgada – are sardines they boil in white wine, lemon juice, garlic, and olive oil mixture.
• Mojama – is filets of tuna they first cure in salt before sun drying. Although it makes the tuna a little chewier, the flavor is intense. A little olive oil makes it softer to chew.

 

• Caldereta de Pescado – is the same as any other stew; there is no one recipe. It depends on the chef and what is available. Slow cooking, olive oil, and garlic fit into the formula.
• Soldaditos de Pavía – are cod strips in a batter of saffron, garlic, cumin, flour, and vinegar, that they fry.

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Side Dishes

• Patatas a lo Pobre – potatoes of the poor, include potatoes, green pepper, onion, and garlic, they saute in extra virgin olive oil.

Vegetables

• D.O.P. Huétor Tájar Asparagus – comes from the fertile valley near Granada. It is very fragrant.
• P.G.I. Escacena Chickpea – offer a creamy, non-grainy texture and a delicate taste.
• Sierra de Aracena Mushrooms  – have no status rating, but they should. They saute them in olive oil, oye.

Fruits

• D.O.P. Cherimoya (custard apple) – is a fragile apple with sweet fruit. It is for eating alone or as apple bits, but not for cooking. You find them around Malaga and Granada.

• D.O.P. Malaga raisins – go through natural dehydration, making a pure sweet fruit.
• P.G.I. Tomate La Cañada – from the Almeria region, they produce cherry, ribbed, and oblong varieties of this tasty tomato.
• Castillo de Locubín cherries – from the region north of Grenada are delicious in everything.
• Los Palacios Tomato – is the perfect tomato, in a sauce or by itself.
• Mermelada (marmalade) de Naranja ácida (bitter orange) – was for many years a product of England. How many orange trees do you see in England? The majority of the oranges were from Seville.

Peaches, nectarines, and plums are very popular in Andalusia.

Taste Andalusia Vinegar

Sherry Vinegar is a condiment resulting from the fermentation of wine made from grapes grown for sherry.

• Sherry Vinegar – ages for approximately six months in old sherry casks of American oak.
• Reserve Sherry Vinegar – ages for more than two years. Everything increases during this time.
• Vinagre de Jerez P.D.O.. – is a vinegar from the Jerez-Xérès-Sherry and Manzanilla Sanlúcar de Barrameda. It produces a strong, rich, sherry with a winey flavor.

• Sherry Vinegar, P.D.O. Reserve – is the first Spanish vinegar to receive P.D.O., statue. It includes hints of the oak wood from the aging.

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Taste Andalusia Desserts.

Miel de Cana – is honey they make from sugarcane and is more like molasses. It came to Spain via the Moors. Today, the only factory in Europe making this type of honey is in the Andalusia white village of Frigiliana.

Another staple in sweets that came with the Moors is the use of almonds.

Desserts

• Mantecado de Estepa P.G.I., – are shortbreads from the town of Estepa, south of Cordoba. They come in several flavors and are famous.
• Castilleja de la Cuesta Tortas de Aceite P.G.I.  – come from the Castilleja de La Cuesta, 30 miles south of Estepa. They are famous for their olive oil, flour, and sugar biscuit. 
• Piononos de Santa Fe – come from a bakery’s secret recipe in the small town of Santa Fe, near Granada. Looking like the Pope (if you squint real tight), they roll sponge cake into a cylinder. They pour different syrups over this cake. For his hat, they toast cream (think meringue).

• Torrijas Sevillanas – are strips of bread they dip in wine, then batter and fry before topping with local honey. A favorite at holidays, occasionally you can find it at other times of the year.
• Mostachon – come from Utrera, southeast of Seville. They are a type of shortbread for dipping in hot chocolate or coffee.
• Alfajor de Medina Sidonia P.G.I. – are an old Spanish dessert from Andalusia. This cookie is famous in Medina Sidonia (Cádiz). The dough includes pure bee honey, almonds, hazelnuts, cinnamon, and other spices.

• Pestiños – are a sweet dough they deep-fry in olive oil and top with sugar or honey. You can find these in several towns.
• Pan de Cádiz (Turrón de Cádiz) – is a large rectangular pan of marzipan (sugar or honey and almond meal) from Cádiz. They form it into a Pan (bread) and often include candied fruit in the middle.

Nun Yummies

As a way to raise money, many convents did, and still do bake and sell sweets.

As they are in seclusion, they cannot come face to face with outsiders. At most convents, you will find a list of items for sale next to a revolving tray. You place the appropriate amount of money on the lazy-susan and rotate it behind the wall. A few moments later, the platter spins back with your treat on it.

• Yemas de San Leandro  – The nuns at the Convento de San Leandro in Seville have been selling the same sweet for over 400 years. It is a small cake they make from sugar, lemon juice, and egg yolks.
• Hojaldres de Cabello de ángel – are filo with a pumpkin jam (angels hair) filling. You can find this at several nunneries and bakeries.
• Pastel Cordobes – is a variation on the Hojaldres where they add ham to the pumpkin filling. You can find it several places but try the Santa Isabel de los Ángeles monastery in Córdoba.

Baked Goods

• Pan de Alfacar P.G.I. – comes from Alfacar near Grenada. The slow fermentation creates many nooks (air pockets) so perfect for holding local jam or butter. They form the dough into rolls, buns, and rings.

• Olvorones – is a sweet bread usually for festive seasons, but now you can find it year-round, especially in Andalusia.

And there are about 1000 more you should try.

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Taste Andalusia Beverages.

Andalucian Beer

Cervesa (beer) has always been popular in Spain and indeed in sunny Andalusia.

They have been brewing beer, as we know it, since the 1800s in Spain. But we know the Romans had their version. The Arabs, not so much.

During the middle ages, beer was the daily drink as the water in the rivers was to foul to drink.

A Glass

In most Andalusian bars, draught beer comes in a caña (small glass) or a tubo (tall glass).

Bottles come in several different sizes.

Low and no-alcohol beers are now widespread. “Cerveza sin” (beer without) should probably be beer with less. Many sin beers have up to 1% alcohol in them. If you need zero, make sure you check with the bartender or look at the label.

Alhambra

Dating from 1925, the current owners are Andalucia’s first independent brewery group, and a Spanish family with seven Spanish breweries.

Alhambra’s products are: Especial (5.4%), Mezquita (7.2%), Negra (5.4%), Premium Lager (4.6%), Sureña (4.6%), Reserva 1925 (6.4%).

San Miguel

This cervesa began as a Spanish colony beer by the monks in San Miguel, Manila. They did not start producing it in Spain until 1957.

Cruzcampo

This Spanish beer began in Andalusia in 1904. Like many European brands, a large foreign conglomerate gobbles circa 1991.

Cerveza Artesenal

Although Spain is the third-largest producer of beer in Europe, it was very late coming to the Artesian micro-brew party. Circa 2010, there are only ten or so breweries in the country.

Lagging behind that is Andalusia, who was one of the last regions to taste the artesian beer. It appears they like it as today there are more than fourteen microbreweries across Andalusia. You will find them in Almeria, Cadiz, Cordoba, Granada, Huelva, Jaen, Malaga, Seville, and soon more towns.

Most of these small breweries produce several styles of beer, with some being seasonal. It is best to ask someone locally what is available.

Taste Andalusia Spirits.

Andalusia produces wine, so any spirits are probably going to have a grape connection.

The only spirit coming out of Andalusia in mass production is Spanish brandy from the Jerez region of Cadiz province.

Brandy de Jerez P.D.O. – comes from grapes in the “Sherry Triangle”. This area lies between the towns of Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María.

They age the brandy the same way as the sherry. They use oloroso sherry barrels for aging, which gives the liqueur a similar nutty taste. The new batch goes on the top row while the oldest is in the barrels closest to the floor (suelo).

Andalusia Wine.

The beverage of choice in Andalusia is still the local wine. As there are wines from several regions, it rates its a separate page, Andalusia Wine.

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Taste Andalusia Summary.

Are these all the traditional dishes and drinks in Andalusia? Hardly.

With thousands of years of influences from Asia, Africa, and Europe, the cuisine just has to be fascinating.

Hopefully, you see why the UNESCO sites are not the only reason to visit Andalusia.

By all means, come for the fascinating architecture, history, and people.

But plan plenty of time to Taste Andalusia.

Learn more about  Spanish Cuisine.

SPANISH WINE

BEERS OF SPAIN.

SPANISH SPIRITS

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