Andalucia Cuisine - by food author Howard Hillman

Andalucia Cuisine

Spanish
culinary area
Andalucia
a concise guide
for diners & travelers

Why the cuisine of
Andalucia is special
Andalusia cooking is influenced by two very different cooking styles: Spanish and Moorish (it was ruled by the Moors for centuries). The blend has produced an admirable cuisine.

Famous specialties
of Andalucia

Gazpacho - This cold soup comes in many varieties in Spain. Most gazpachos are made by adding ingredients like bread, green peppers, tomatoes, cucumbers, onions, raw eggs, and croutons to the basic garlic broth. An interesting variety is Malaga's Ajo Blanco con Uvas, a garlic broth in which peeled white grapes float. The simplest gazpacho is Cordoba's Gazpacho Blanco (made with just olive oil, vinegar, garlic, and almonds diluted with cold water).

Huevos a la Flamenca - A specialty of the city of Seville. It's a baked dish of eggs broken over a bed of stewed vegetables such as tomatoes, peppers, green peas, and asparagus tips.

Banderillas - Skewered grilled small pieces of meat or other ingredients.

Major culinary city
Seville is the top all around food city in Andalucia. Criteria include cooking, food markets, cooking ingredients, cooking schools, beverages, dining and restaurants. Alhambra, Cadiz, Cordoba, Granada, and Malaga are runners-up.

Click a Spanish region to
learn about its cuisine
and famous dishes

Also learn
about these exciting
world cuisines

My food & wine
credentials
My books have been critically acclaimed by major magazines and newspapers. Click the button below to read a sampling (in Acrobat format).