Malaga province always It has been characterized as one of the most complete gastronomic regions Spain, because it offers various dishes from both sea and land. The topography of the region that holds both sea and mountain allows it to be enjoy good fish, tasty meats and vegetables fresh all year.
Include fish grilled, stews and soups and sweets. It is a seafood, fitted within the Andalusian cuisine, and therefore is influenced by all peoples of the Mediterranean. The influences of cuisines, highlights the famous Phoenicians and Romans salted fish, Arabic pastries with honey and nuts and Castilian cuisine techniques. Fresh produce provide the ability to fight high temperatures of summer.
A dish to take into account this province are the cold soups. The famous cold soups made with vegetables and seasonal fruit dishes are most popular in the summer and when the heat. While, It is true that the gazpacho is the king of the summer, although in the Malaga region it could be said to have their own competition with truncheon and ajoblanco.
Regarding hot soups, we highlight the Gazpachuelo, which it was unusual to see him eat by fishermen. It is based hot soup and fish, mayonnaise and potato.
this stew, very similar to cooked or pots that are made throughout the country has collards main ingredient, In addition to meat and vegetables. A complete the pot is added paprika and cumin rehash that leaves its stamp peculiar to this dish so wintry.
traditional dish in Andalusia whose main base almond. It is said that food is the source Greek or Roman, but el-Andalus was realized something "say" like basis bread, oil, garlic and vinegar. Ajoblanco today is a cold soup which is often served accompanied by grapes. Is very typical grape accompany muscat Axarquia.
Antequerana truncheon, as their same name tells us, It is a typical dish Antequera, a municipality located to the north of the province of Málaga, in the region of the same name.
Summer in the Malaga coast it would not be the same if there were no grilled sardines. Is stringing sardines on his back on a long thin rod, later you simply roast in firewood, which takes place on the beach. Name comes from the verb espetar, which means the same as ensartar. Although espetos can do with other types of fish, typical on the coast malagueño are those of sardines.
Fried anchovies are another typical dishes lands Málaga. Simply fried in abundant olive oil, they are a real delicacy. In the province of Málaga usually they fry them in bunches which are joined by the tail, and usually accompany with roasted pepper salad.
A variety of clam found only on the Malaga coast. Orange Color, very typical to eat iron or butternut, although usually the way you like is natural with a squeeze of lemon.
In the Serrania de Ronda it is one of the areas considered best eaten in the province of Málaga, being Scorching La Carreta Ronda an idyllic restaurant to try all kinds of paltos mentioned and the highlights of Ronda as the "rondeñas crumbs" or "sardines" which are still subject to the traditional recipe, dishes are very appreciated by customers visiting Scorching La Carreta.