Posts by administrador 29 results

Berza Malagueña

Every region in Spain has its typical charismatic stew: cocido madrileño, fabada asturiana, pote gallego or escudella catalana. Our contribution is berza malagueña.

Gazpachuelo

Ajoblanco

The Málaga versión of ajoblanco is a cold soup of humble origin that could be traced back to Greco-Roman gastronomy, though others believe it has Moorish roots.

Fritura Malagueña

Fried fish is an ancient gastronomic tradition. It is said that in Sephardic Jewish cuisine fried fish was eaten with vinaigrette, while in the Almohade al-Andalus period fish was not only fried …but also marinated.

Skewered Sardines

According to experts in local gastronomy, one cannot leave Málaga without having tasted “amoragás” skewered sardines (amoragás meaning juicy on the inside and not burned). Accompanied by roasted peppers, or chopped tomato with garlic, grilled skewered sardines are pure seafaring tradition....

Málaga Salchichón Tartare

Typical Steak Tartare can be found in many different versions. Málaga’s version uses Málaga salchichón [soft cured sausage] as the main ingredient. Given the “raw” nature of the product, it is ideal, as our salchichón is only slightly cured..

Concha fina smooth clams

The Concha de la Costa –the quality label brand for Málaga concha fina smooth clams - is one of our favourite molluscs. This bivalve is a species of giant clam that, when eaten raw, creates a burst of salty freshness on your palate.

Avocados and Huevo de Toro Tomatoes

Native to the Guadalhorce Valley, the Huevo de Toro tomato has become a coveted ingredient. It has a quality label and, unlike other tomatoes, is characterised by its great size. This fertile region, especially Coín, produces this variety of tomatoes that can weigh as much as 300-600 grams! This ...