10 things we love about Andalusian cuisine

Learn about Spanish coffee culture with our expert barista Celeste Wong’s guide, including traditional rituals, how to order it and the perfect recipe for at-home brewing.

10 things I love about Andalucían food: Dani García’s guide

Mangoes from Málaga

Málaga province is the biggest mango producer in Europe – the sub-tropical climate allows all kinds of fruit to be grown there. I couldn’t make a vegan sweet recipe without thinking about this tropical fruit. I like to pair it with oranges.

Farmer's hands (woman) collecting an organic ripe mango. Photo taken in Southern Spain (Malaga).

Fried aubergine with sugarcane syrup

This is one of the most popular dishes in Andalusia, and traditionally hails from Córdoba. Our heritage comes largely from Arabian culture, which is evident all over the provinces. We fry the aubergine before breading and serve it with sugarcane syrup, which proves to be the perfect sauce. In the evenings, we eat late, around 10pm, so this is the perfect tapas dish to soak up the cava.

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Atún encebollado

One of the most popular seafood dishes is called atún encebollado, a traditional stew from Cádiz. The dish starts with only two ingredients, red tuna and onion, and ordinarily is accompanied with herbs such as thyme or bay leaves.

Pescadito frito

This dish transports you to the beloved beaches of Málaga, which is globally renowned for its famous frying technique. We love to fry. We soak the fish in ice water, then flour it and deep-fry it until crispy. Andalusians like to enjoy it with lemon and garlic aïoli.

Fried squid and fried anchovies in Sitges - pescadito frito, chipirones fritos

Tomate aliñado

This tomato salad takes me back to my childhood when I went to the chiringuitos [bars] with my family. Traditionally this is made with three key ingredients: tomato, garlic and parsley. In this case, I like to add my own touch and to make it more synonymous with Andalusian flavours, so I include orange segments and green olive jus, finishing it off with Jaén olive oil.

Rabo de toro

One of our signature meat dishes in Andalusia is a stew made with oxtail, red wine and vegetables, known as rabo de toro. I started to experiment with my recipe 20 years ago when I was in Ronda and my personal preference is to serve it with a garnish of fries. In Andalusia, our culture dictates long leisurely lunches which are normally a family affair and the stew is perfectly accompanied with a glass of sangria.


Gazpacho is a cold soup, also called gazpacho Andaluz. It is made with tomato, bread, garlic and olive oil. It is very popular in the hot summer months. I have made a lot of different gazpachos during my career as a chef – my most popular version is a traditional recipe, served with chopped vegetables on the side so that diners can mix and match according to their taste preference.

Summer cold soup gazpacho with parsley and vegetables on blue concrete background. Spanish cuisine. Selective focus.

Rice pudding

Rice pudding is one of the most famous desserts in Andalusia and Spain in general. I like to use vanilla pods as a flavouring, classically cinnamon and lemon zest are used. It is slow-cooked to a creamy texture.

Caramelised torrija

This sweet is our Spanish take on French toast. Like other desserts in Spain, it was created by nuns. Spanish people usually eat it at Easter time. Tradition says that this is because its appearance is quite similar to a steak, which was a forbidden item during Easter. I like mine with vanilla ice cream and blueberry jam to enhance the taste.

Flamenquín cordobes

An Andalusian fried roll is made with pork loin and iberico ham slices coated with a delicious breadcrumb batter, and then deep-fried. Some people like to add some cheese into the filling. Usually, it is garnished with salad and mayonnaise.

flamenquin, deep fried long pork roulade, spanish cordoba cuisine

Where to stay in Andalusia

Seville: Corner House

Doubles at the Corner House, in the buzzy Alameda de Hércules (one of Seville’s most iconic squares), are very affordable. There’s also an in-house restaurant/bar, El Disparate, serving a selection of traditional and innovative dishes; if you’re lucky grab one of the tables on its spacious terrace, overlooking the square.

Doubles from £86, check availability at thecornerhousesevilla.com, booking.com or expedia.co.uk

Cádiz: Parador Atlántico

Situated right on the coast, the Parador Hotel Atlántico affords astonishing views out across the ocean at almost every turn. It’s central location makes it easy to walk anywhere, discovering new parts of the city down pretty cobbled streets. The stunning hotel pool equally makes the most of those stunning sea views, plus you’re just five minutes from the beach.

Doubles from £211, check availability at booking.com or britishairways.com

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