ANDALUSIAN MENU.
ANDALUSIAN CUISINE.
GASTRONOMY
Andalucia is best known for its beaches, sunny weather and flamenco. But food is a hugely important part of southern Spain - indeed, the Mediterranean diet was recently recognised as being part of UNESCO's world cultural heritage. A key part of Andalucian life is eating out. It is so reasonably priced in most parts of Andalucia, especially if you know where to go, thatgoing out for tapas - tapear - is many people's preferred way to spend an evening (especially in Granada, where you can still get a free tapa with each drink). Spain's chefs are widely acknowledged as being among the best in the world and Andalucia's chefs are held in high regard too. If you're at the beach, head to your nearest chiringuito - beach-side restaurant.
If you choose to cook at home then you have a great choice of ingredients, all produced on your doorstep, in Andalucia: fresh seafood - some of which you won't even recognise, as it doesn't exist back home - from the many hundreds of km of coastline; locally grown fruit and vegetables are of top quality; jamon serrano, ideal for an Andalucian breakfast, on toast with olive oil and crushed tomato, or a sandwich. Olives are a delicious and healthy snack, and grown all over the region.
GAZPACHO.
Traditional gazpacho is made with tomatoe but there are other gazpachos made with other indredients.
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Salmorejo
Salmorejo
Another gazpacho-esque soup in Andalusia is salmorejo – a thicker, more filling dish. Like gazpacho it is served cold, combining tomatoes, garlic and olive oil, but salmorejo is heavier on the bread side and garnished liberally with chopped hard-boiled eggs and strips of Andalusian ham. Its origins lie in the city of Cordoba and the bread creates a far creamier texture and a pinker coloration than gazpacho. You’ll see variations served throughout Andalusia, including tuna as a topping in coastal areas, known as porra antequerana – the perfect Summer evening appetiser!
What's the difference between gazpacho and salmorejo?
Write the recipe. REMOJON.
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