Albóndigas en Tomate – Meatballs in Tomato – balls made of beef, garlic, eggs, wine in tomato souse.

Albóndigas en Salsa de Almendras – Meatballs in Almond Sauce – mix of beef and pork with garlic, eggs, cognac and almond sauce.

Almejas – Clams – tasty small shells cooked in many ways like a la garlic or spicy way in spicy tomato sauce.

Arroz con Leche – Rice Pudding – lovely dessert common in Andalucía with lemon and cinnamon.

Atún – Tuna.

Boquerones en Vinagre – Anchovy in Vinegar – excellent Omega 3 source – fresh anchovy cured for at least 3 hours in vinegar with garlic and parsley.

Chuletas – Rib Chops.

Costillas – Pork Ribs.

Dorada – Silver Sea-bream.

Espeto de Sardinas – Sardines Skewer – legendary dish form Costa del Sol, especially around Málaga and its quarter El Palo. Fresh sardines grilled on opened fire on beach.

Gambas – Prawns – small version of langoustines mostly caught around Cádiz during the season.

Gambón –King Prawn.

Gazpacho – another typical vegetable soup from Andalucía, served cold and made of vegetable, mostly tomatoes, red pepper, green pepper, cucumber, olive oil and bread crumbs.

Jamón Ibérico – Iberian Ham – famous ham cured on the dry air in Andalucía, especially in southern part of Sierra Nevada, in Las Alpujarras where the P.D.O. is given to villages like Trevélez or Pitres.

Lomo Manteca (Colorá)- Pork Loin – served mostly cold over slice of bread or part of local dish Plato de los Montes in Málaga. If called “Colorá”, then it is enriched by red pepper getting orange color.

Lubina – Sea-bass.

Mejillones – Blue Mussels – mostly farmed along the shoreline.

Navajas – Razor Clam.

Paella – famous rice dish with saffron enriched by seafood, chicken or other ingredient depending on the area.

Paleta – Pork Shoulder.

Panceta – Bacon.

Pez Espada – Swordfish.

Patatas a lo Pobre – Poor Potatoes – very tasty style of potatoes, typical around Spain: sliced potatoes, onion, garlic, green pepper, parsley and salt, all these ingredients slowly cooked in deep frying pan full of olive oil.

Plato Alpujarreño – Dish of Alpujarras – typical dish around southern part of Sierra Nevada called Las Alpujarras. Consist of: Patatas a lo Pobre, Chorizo, Morcilla, Fried Green Pepper, Serrano Ham.

Plato de los Montes – Mountainous Dish – typical meal served around the Natural Park – Málaga Mountains. Consists of all common ingredients around this area: Lomo Manteca, French Fries, Egg, Chorizo, Morcilla, Fried Green Pepper.

Porra Antequerana – Also called Salmorejo is a tomato soup popular in Andalucía served cold above all during the season when the correct tomatoes are mature enough. Slightly enriched by bread crumbs, olive oil, garlic and vinegar.

Rosada – Pink Cusk Eels – fish imported to Spain mostly from south American territories.

Salmorejo – Also called Porra Antequerana is tomato soup popular in Andalucía served cold above all during the season when the correct tomatoes are mature enough. Slightly enriched by bread crumbs, olive oil, garlic and vinegar.

Secreto Ibérico – Iberian Secret – very tasty part of pork hidden behind the shoulder.

Solomillo – Tenderloin.

Tocino – Fatback of pig.

Zurrapa – fried chopped pork loin flavoured with herbs, salt pepper to get colour. A stunning breakfast around Andalucía, especially Málaga.