The rich and varied cuisine of Andalucía is a reflection of its dramatic history. One of its signature dishes, gazpacho, was introduced by the romans in the first millennium BC, and didn’t reach its final version until peppers and tomatoes arrived in Spain following the voyages of Columbus.
Another great influence came from the Moors who changed the face of southern Spain forever with the planting of orange, olive and almond trees. They also introduced spices such as cumin, cinnamon, nutmeg and saffron plus vegetables and fruits like aubergine, spinach, quince and pomegranate.
Today, the cooking of modern Andalucía falls into mountain and coastal food. Along the coastline, fish and seafood are king; inland, rich stews, jamones (cured hams) and game are preferred. Wherever you are, however, there are few greater pleasures than joining the regulars at a local bar to wind down over a glass of fino (dry sherry from Jerez) while nibbling tapas – Andalucía’s great titbit invention.
From the new Rough Guide to Andalucía, these are the highlights no food-lover should miss.
Our guide will provide you with information on the best places to stay in Andalucía while you're on your culinary journey.