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
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