Spanish food  has many local variations and Andalucian cuisine has a wide variety of  dishes originating from specific areas.   Gazpacho is the famous cold soup which is now eaten all over Spain.  A few local versions of this dish which are not as widely known are Solerejo served in the Cordoba region, this uses only tomatoes instead of the cucumber and red peppers and Ajo Blanco from the Malaga area, a cold soup which uses pureed garlic.

Being the last bastion of the Moors, Andalucian food has a strong Moorish influence, kebabs are very popular and the mixture of meat and fruit, common in north African countries is also popular here.

The Mediterranean coast offers an abundance of seafood and many seafood dishes are popular here. Parillada is a mix of grilled seafood with garlic, parsley and a few wedges of lemon. Fritura is a mixture of small fish which have been dipped in flour and fried. Cooking whole fish  packed in salt is another common method in this area.  Special salt pans are available for this type of cooking.  The fish is encased in salt which is broken away after cooking.  Far from being salty, the fish is moist and tender. Salted dried fish is quite common in Andalucia, favourites are cod (baccalo) and tuna.  I find this to be an acquired taste. 

Tapas bars, as in many other regions of Spain play a big part in the cuisine of Andalucia.  Tapas are normally eaten as a prelude to the main meal and tapas bars are a place to meet friends for a few drinks and nibbles.

In Cordoba a speciality is Oxtail in a tomato and red wine  sauce .  The meat needs long slow simmering to become tender but the resulting dish is well worth the wait.  The Spanish name for this dish is  Rabo del Toro