A FOOD TRADITION
Andalusian Cuisine
A southern Spanish tradition shaped by Mediterranean, Atlantic, and Moorish influences, with cold soups, fried seafood, vegetables, and cured meats.
Dishes linked to this cuisine
37–42 of 42
Remojón Granadino
A chilled Granada salad combining oranges with salted cod, onion, olives, olive oil, and often boiled egg.
Salmorejo Cordobés
A thick chilled Córdoba-style tomato soup emulsified with bread, olive oil, garlic, vinegar, and salt.
Tocino de Cielo
A rich Andalusian Spanish custard dessert made from egg yolks set in a caramelized sugar syrup.
Torrijas Andaluzas
Andalusian-style slices of wheat bread soaked in milk, coated with egg, fried, and sweetened with sugar or honey.
Tortillitas de Camarones
Thin Andalusian fritters made from a loose wheat-flour batter with shrimp and green onion, then fried until crisp.
Urta a la Roteña
A baked whole urta fish dish from Rota prepared with a savory sauce of tomato, onion, green pepper, garlic, and olive oil.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.