Andalucian cuisine

This is the land of the grape and olive, is the major force in the olive oil industrie, and grapewines draw on the harsh soil to produce grapes with the distinct flavour that makes the genuine jerez (sherry), or the Malaga Virgen. They have an exotic Arab influence to the cuisine, specially the desserts that use almonds, figs, and egg yolks, like the tocino de cielo, toffee caramel-rich custards.
Tapas are a tradition in Andalusia, and the little banderillas of skewered meats or tidbits. They make the traditional tortilla española, with onion. They use sherry for cooking too, and another very important wines like fino or amontillado or the intensely flavored white Pedro Ximénez being partnered magically with sweet monkfish and raisins.
Gazpacho come from the Arabs and is the classic cold soup make with tomatoes peppers, cucumber, garlis, salt and extra virgin olive oil. There are endless other variations. Ajo blanco de Granada ( white garlic) begins with soaked white bread, ground to a snowy-smooth white soup with garlic and almonds, or the salmorejo de Córdoba, a thicker gazpacho.
In Andalusia tiny fish are enjoyed as an appetizer, tapa or quick snack. Boquerones are anchovies, small silvery fish, and are delicious eaten fresh or marinated in vinager. Floured and fried boquerones, pinched together at the tails in little bouquets, accompany a vegetable pasta dish known as Fideos a la Malagueña.

Alborán
La Alpujarra
El Espigón
La Giralda
El Jamón del Abuelo