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Top 10 Top 10 Local Produce
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1. Fish and Seafood
Mediterranean and Atlantic bounty offers a vast array of fish and shellfish.
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2. 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.
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3. Grapes
Also dating from ancient times, cultivation of the vine remains a vital part of life.
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4. Garlic and Spices
Ajo (garlic) plays a large part in Andalucían cooking, while spices introduced by the Moors include cumin, cinnamon, coriander and saffron.
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5. Ham
The most noteworthy hams are from Jabugo and Trevélez.
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6. Almonds and Fruits
Almonds are used mainly in honey-based desserts. Fresh fruits include chirimoyas (custard apples), figs, pomegranates and persimmons.
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7. 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.
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8. Game
In mountainous areas, rabbit, hare, wild boar, quail, pigeon, pheasant, partridge and venison appear on menus.
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9. Vegetables
Artichokes and asparagus were introduced by the Moors; potatoes and tomatoes came from the New World. Wild mushrooms also grow here.
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10. Cheese
Goat’s and sometimes sheep’s milk are used to make most local cheeses.
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