The Spanish gastronomy is one of the great ambassadors of our country worldwide. Whether for the benefits of the Mediterranean Diet, or because its chefs are recognized among the best internationally with the accreditation of the Michelin stars As a reference, the good work of the national stoves is one more reason to travel the country from end to end to delight in some unique dishes.
Aware of the growing appeal of gastronomic tourism, Viajar magazine has set itself the challenge of drawing a new map of Spain in which it stands out the typical dish of each provincein order to guide visitors, whether national or foreign, on the bites they cannot miss. And in the process, settle some debates about culinary rivalries or, who knows, open new controversies.
This is the food synonymous with Córdoba
In the case of Cordoba, the decision was complexsince the province has a good number of culinary proposals ‘made in Cordoba’ which is more suggestive, popular and tasty. The flamenquín, salmorejo, oxtail or fried eggplantsare some examples of the most popular recipes among those who sit at the table in the province’s establishments.
However, for Viajar magazine the verdict is clear: the most typical dish of Córdoba is salmorejoAnd they justify it like this: “Córdoba cuisine has a Mediterranean base, characterized by the absence of spices and the abundance of vegetables in its most traditional dishes. Salmorejo stands out, followed by other dishes such as flamenquines, anchovies in vinegar or japuta en adobo (pommel cut into cubes and accompanied with garlic and vinegar).”
The map of Andalusian gastronomy
Like Córdoba, the rest of the Andalusian provinces are also known for their good food and better eating. Here are the typical dishes of each province, according to the specialized magazine:
- Almeria: the gurullos. They are pieces of dough made from flour, water and salt that are commonly used in stews in Almería. In the region of Tabernas, for example, a recipe for gurullos with hare is made that dates back to the Middle Ages.
- Cadiz: fried fish. We also find marinated dogfish, fried sea anemones, potatoes with cuttlefish or shrimp tortillas, a delicacy made with shrimp, chickpea flour, olive oil and parsley.
- Granada: the piononos. The province is a cradle for those with a sweet tooth, although the Sacromonte omelette is also notable.
- Huelva: Jabugo ham. Huelva is a land of cuttlefish, shrimp and Iberian ham. Above all, what stands out is that Jabugo ham that makes us lose our minds with its streaks of fat and its unmistakable flavor.
- Jaén: pipirrana. Jaén is the world capital of olive oil, so this is one of the star ingredients that are part of its dishes along with the best garden products. pipirrana This is his most notable creation: a salad that is mainly consumed in summer and is made with tomato, onion, garlic, olive oil, pepper and cucumber. Some people also add tuna and boiled egg.
- Malaga: ajoblanco. This cold soup, eaten in some areas of Cadiz as well, is made with almonds, garlic, bread, olive oil and vinegar. It is similar to gazpacho but with a milder and creamier flavour, often accompanied by grapes or melon: a perfect dish to accompany the hot summer months in Andalusia.
- Seville: gazpacho. Talking about Seville without mentioning Gazpacho It would be a crime, although we must also mention the seasoned dogfish, the flamenco-style eggs and the cod with tomato.
