Pork loin with Pedro Ximénez Reduction
Pork loin with Pedro Ximénez Reduction is a much loved dish, being easy to make with a spectacular result. The key is in the touch of sweet wine, Pedro Ximénez, which, in addition to impregnating this juicy meat...
Málaga Suckling Goat
Chivo Lechal Malagueño has the honour to be the first Spanish goat meat awarded a quality brand label. These goats are raised in the province of Málaga, and their meat is extremely juicy and tender.
Soupy Seafood Rice
The soupy version of Málaga rice is the result of it being a seafaring city, characterised by its variety. Shellfish and fish make up a stew that tempts even those not so fond of rice, is the delight of rice lovers in all its varieties, and seduces the public in general.
Every region in Spain has its typical charismatic stew: cocido madrileño, fabada asturiana, pote gallego or escudella catalana. Our contribution is berza malagueña.
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.