Málaga's cuisine is strongly influenced by Andalusian cuisine, whose main characteristic is the use of virgin olive oil in almost all of its dishes and recipes. Virgin olive oil, our "liquid gold", is part of the Mediterranean lifestyle and offers numerous health benefits, besides better preserving the properties of other products.
These are the 4 dishes from Málaga that you should not miss during your holidays. All prepared to combat the heat!
Ajoblanco
Ajoblanco is the name of the recipe for a cold soup which is traditional in Andalusian and Extremaduran cuisine, although there are slight variations from one region to another. In Málaga, this dish is especially popular in the area of Axarquía, where it is prepared with almonds, garlic, vinegar, salt, water and virgin olive oil. Some Muscat grapes can also be added to taste. If you want to try different recipes, the Almáchar Ajoblanco Fiesta takes place in September.
Málaga salad
Málaga salad is one of the province's most popular recipes. It is one of the dishes that has always been prepared in summer. It is made with boiled potatoes, "cachorreña" orange (a sourer variety compared to the common orange), finely slice spring onion, roast cod, olives, parsley and, our star ingredient, virgin olive oil. In Málaga city centre, opposite the Roman Theatre, you can try it at the Garvm Restaurant.
Porra antequerana
Porra antequerana is another typical dish from the province of Málaga, specifically from the region of Antequera. This recipe has evolved from salmorejo, a traditional dish from Córdoba, until becoming what it is today, a cold soup made from ripe skinless tomatoes, bread, pepper, garlic, vinegar, salt and virgin olive oil. This recipe is usually accompanied by several different ingredients to taste, such as serrano ham, hard-boiled egg, chopped vegetables or chips. A good place to try it? The Escribano Restaurant (Antequera), located opposite the Santa María la Mayor Collegiate Church.
‘Pescaíto’ frito
If there is a hallmark of Málaga's cuisine, then it has to be pescaíto frito (fried fish). The key to its correct preparation is the use of a good virgin olive oil for the fryer, and it is also important to select the appropriate fish to fry. In Málaga the fish generally used are: anchovies, red mullet, squid, baby squid, cuttlefish, dogfish, etc. The dish is accompanied by several lemon wedges which can be squeezed over the fried fish to taste. In Málaga city centre you can order fried fish in any beach bar, such as those located in Pedregalejo or El Palo, as well as at the rest of the beaches of the Costa del Sol.
