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

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Marinated

Anchovies, sardines and seafood all come marinated. You’ll see them sitting out on bars, possibly under glass, steeped in olive oil.
Mariscos

Berberechos (cockles), almejas (clams), mejillones (mussels), pulpo (octopus), sepia (cuttlefish) and zamburiñas (baby clams) are favourite seafood options everywhere in Spain. Roasted caracoles (snails), prepared with garlic, can be a rich but delicious treat.
Meats

The taste for cordero (lamb) and cabra (goat) can be traced back to the Moorish/ Jewish period. Rabo de toro (oxtail) is a popular dish.
Medina Sidonia

The most important edifice here is the 15th-century church of Santa María la Coronada, built over an earlier mosque. The interior features a 15-m (50-ft) high retablo .
Mineral Water

Bottled water, sin gas (still) or con gas (fizzy), is available, the best being from Lanjarón in Granada Province.
Mint Tea

Moroccan-style teterías serving mint tea are popping up more and more (see La Tetería del Bañuelo, Granada).
Moroccan Crafts

The Albaicín area of Granada (see Moorish Granada: Albaicín) has become a mini-Morocco. Here you can buy leather slippers, embroidered robes, silver tea services and decorative ceramics.
Museo de Artes y Costumbres Populares

Exhibits here include displays on flamenco and bullfighting.
Niebla

Massive ramparts, built by the Moors in the 12th century, attest to the central role this town played in defending the land. The walls stretch for about 2.5 km (1.5 miles).
Olives

Introduced in ancient times, the olive and its oil are vital to Andalucían cuisine. Try olives stuffed with anchovies, or cured with spices and herbs.