Yeah, I get it: Basque cuisine and paella get all of the attention in the realm of Spanish cooking. Fernán Adrià and his world-famous El Bulli restaurant have put Iberia on the culinary map, and now tapas are getting their due. An oft-overlooked region is the popular south, whose varied landscapes, proximity to the sea, and friendly tapas scene make it an unbeatable place to sample top regional dishes. From land to sea, Andalusia’s incredible and diverse gastronomy can not be missed on a trip to Spain.
Pescaíto Frito
Andalusia’s location, flanked by the Mediterranean and the Atlantic Ocean, mean that fish are a common menu selection. Seville’s culinary claim to fame is its fried fish, which takes on all kinds of forms — baby squid, sardines, cod, white bait, shrimp, cuttlefish. Often eaten with lemon out of a wax paper cone, this dish takes center stage during summer festivals.
In Málaga, sardine espetos are a common find on its beaches, and the famous El Tintero restaurant is a must-try. Rather than having a menu, waiters in crisp white shirts bring out plates of whatever is fresh and you must use an auction-style technique to be served. The waiter yells, “fried Shrimp!”, and you echo “fried shrimp!” back if you would like the dish.
Avenida Salvador Allende 350, s/n, Málaga. Open daily 12:00pm – 12:30am. Dishes are 7,50€ except Fridays, where they drop to just 5€.
Sherry
The dozens of Denomitions of Origin of Spanish wine have gained popularity in recent years. Southern Spain’s most famous export is sherry, a wine made with white grapes grown near Jerez de la Frontera in the Cádiz province. Called the ‘Sherry Triangle,’ the towns Jerez, Sanlúcar de la Barrameda, and El Puerto de Santa María produce a wine that is later fortified with brandy, giving it a unique taste. There is no lack of variety here, either the finos are dry and crisp, where are the olorosos heavy and sweet.
A good place to start your sherry consumption is in Jerez, as many bodegas are open to the public and give excellent tours. Tío Pepe, the whimsical wine bottle decked out in an Andalusian horserider’s gear, is the most recognizable, and they provide a complete tour around their premises with a free bottle of manzanilla at the end. Paired with olives, it’s a perfect aperitif.
Bodegas González Byass. Calle Manuel María González, Jerez. Tours available in English, Spanish, and German; consult website for exact hours: www.bodegastiopepe.com. +34 956 35 70 16. 8€.
Salmorejo
On hot summer days, nothing is more refreshing than a bowl of salmorejo, sprinkled with boiled egg whites and pieces of jamón ibérico, Spain’s crown jewel when it comes to pork. Made with little more than tomatoes, bread, olive oil, garlic, and a hint of vinegar, the orange-colored cream can be eaten alone or used to adorn dishes, ranging from eggplant to fried pork rolls (called flamenquínes).
The origin of this refreshing dish is Córdoba, and their salmorejo is the absolute best. Be sure to try it at Bodegas Góngora, an age-old traditional bodega with animal heads on the wall and a limited but incredibly cordobés menu.
Bodegas Góngora, Conde de Torres Cabrera, 4. Córdoba. +34 957 49 03 62.
Montaíto de pringá
A montaíto de pringá is a small, unassuming sandwich famous in Seville. Set between toasted bread, this meat sandwich plays host to the leftovers of a casserole, grilled and eaten with your hands. While the meat used to make pringá may vary, the montadito is a common way to eat it and a tapas bar staple in Seville.
Las Columnas, in the shadow of the Giralda bell tower, is renowned for their tasty regional tapas, and the montaíto de pringá is their star dish. Washed down with a beer, it is an experience you must have while in Seville.
Calle Rodrigo Caro, 3. Open daily for lunch (12 – 4pm) and dinner (8:30pm – 12am). Tapas 2 – 2,50€.
Tapeando
Tapas culture, or the act of bouncing from bar to bar before sitting down for a meal, is beginning to catch on worldwide. The secret here is not to spend too much time in each bar — simply have one drink and then get up and move to the next place. The variety is never-ending and because the portions are small, you can fill up without overdoing it.
Tapa comes from the Spanish verb tapar, meaning to cover. Legend has it that King Alfphonse the 10th used small plates of food to accompany his wine while recovering an illness, but there is no denying that the actual dish became useful to cover the alcohol from insects, particularly in the South.
In Granada, tapas culture is perhaps the most famous, as well as a way to make a cheap meal. All up and down Elvira Street, adjacent to Plaza Nueva, bars fill in the early evening as locals get their fill on wine and traditional tapas and sandwiches. Each drink means one free tapa, so eat your heart out!
Calle Elvira. Open daily for lunch and dinner.
Cat Gaa left the skyscrapers of Chicago for the olive groves of Southern Spain. 5 years, a new career, and a husband later, she writes about her new home, Seville, at Sunshine and Siestas. Follow her on twitter at @sunshinesiestas






















