DK Travel : Andalucía and Costa del Sol : Editor's choice

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Chorizo al Vino

Chorizos are spicy, paprikared garlic sausages that can be served grilled, sautéed with wine (al vino ), or stewed with other ingredients. They are generally made of pork. Morcilla (blood sausage or black pudding) is a classic country delicacy.
Coffee

Opt for café solo (espresso) or cortado (with milk). Café con leche (with lots of milk) is drunk for breakfast.
Convento de Santa Paula

The portal of this 15th-century convent is graced with decorations by Italian master Nicola Pisano.
Cortegana

Dominated by a 13th-century castle, this is one of the largest towns in the area.
Cream Sherry

This international favourite results when you take an oloroso and sweeten it by mixing in a measure of Pedro Ximenez wine.
Croquetas

Croquettes are made with chicken or fish and mashed potatoes, formed into balls and deep-fried. A variation on this theme are soldaditos (fritters), which can be made of vegetables, chicken or fish.
Cured

The hams of Andalucía are lightly salted – mountain-cured are the best.
Dessert Tarts

The variety of cakes and sweet biscuits you will see typically involve Moorish ingredients such as anise, sesame, almonds and cinnamon. Most are also sweetened with honey rather than sugar. Two common types are alfajores , with honey and almonds, and piononos , which are soaked in liqueur.
Do's and Don'ts

DO Get in tune with the local clock- lunchtime is from 2pm, and restaurants serve dinner after 9pm.

DO Use plenty of high protection-factor sun lotion. The combination of the sun and the Atlantic winds can be very powerful.

DO Try to visit the Spanish Riding School in Jerez on a Tuesday, Thursday or Friday, when there are spectacular performances of traditional horsemanship.

DON'T be put off by the full-time windsurfing cognoscenti at Tarifa- have a go at it yourself.
Egg-Based

Eggs are essential in tortilla (see Tortilla Española and Patatas Bravas) or come hard-boiled as a garnish.