Top 10 culinary specialities in Malaga

Second only to Seville in Andalusia, Malaga is famous for its beautiful beaches, its Roman theatre and the Cathedral of the Incarnation. It is an idyllic setting for a great holiday. But a great holiday lacks one detail: good food. Don’t worry, in Malaga, as in the rest of Spain, you can also eat very well. As a coastal city, Malaga has a wide variety of specialities. If you like fish, you will not be disappointed. Malaga’s cuisine is very tasty and generous. Here are ten local specialities that you should not miss during your stay.

1- Porra antequerana

In the heat of Andalusia, it is common to eat cold soups. Porra antequerana is one of the delicacies you must try in summer. It is a cold soup made with tomatoes mixed with bread, vinegar, olive oil, peppers and garlic, a very popular ingredient in Malaga. To give this dish a bit of consistency, we add a hard-boiled egg and Serrano cheese. As well as giving you a bowl of freshness, this dish is very tasty.

2- Ajoblanco

Following on from the porra antequerana, ajoblanco is also a cold soup. It is a slightly spicy dish, as it is made mainly with garlic. It is made with ground almonds, olive oil, vinegar, breadcrumbs and garlic. This soup is usually accompanied by grapes or melon. This dish is a favourite with the locals when the heat is on.

3- Espeto de sardinas (sardine stew)

Fish-based specialities and Malaga are one and the same thing. Espeto de sardinas is, without a doubt, the dish that best represents Malaga’s gastronomy. It couldn’t be simpler to make, yet you won’t find it as good anywhere else. It consists of sardine skewers, lightly seasoned with salt and olive oil. They are then threaded onto skewers and cooked over a wood fire. For the best sardine skewers, head to the seaside. You will also enjoy the relaxing atmosphere.

4- Aubergines with honey

Aubergines with honey are aubergines which, as the name suggests, are made with honey. The aubergines are thinly sliced, breaded and fried. To give it a surprisingly sweet taste, a little cane honey is added. It is a very simple dish that can be enjoyed on many occasions. They can be served as a starter or side dish, but are most commonly eaten as tapas.

5- Anchovies and vinegar

Translated as boquerones en vinagre, this dish delights fish lovers. What better way to enjoy fresh fish than in scorching heat? To obtain the final product, the anchovies are first dipped in vinegar. Then season the dish by adding fresh parsley and garlic. You can also add a squeeze of lemon for those with a sweet tooth.

6- Campero

In Spain, sandwiches are commonplace. The “bocadillos” are an integral part of the national cuisine. It is a popular food for festive occasions and social gatherings. The “campero” is the official sandwich of Malaga. The special feature of this sandwich is that it is made with a round loaf of bread. The bread is filled with cooked ham, fresh lettuce, tomato, melted cheese and mayonnaise. Variations of this sandwich are also available. Some traders like to revisit it by adding chicken breast, tuna or even aioli.

7- Malaga olives

This is not a dish per se, but a Malaga speciality that can be eaten anywhere and at any time. This variety of olive is very popular as a tapa. They are characterised by their split shape. They are usually lightly seasoned.

8- Malaga cabbage

Summer is fine, but it is not all year round either, although temperatures are mild even in winter. Malaga cabbage is the Andalusian winter dish par excellence. It is a meat stew with chicken, bacon and sausages. Various vegetables are added to the stew, such as garlic, chickpeas, onions and broad beans. Depending on where you eat it, some foods may vary. But one thing is for sure: you won’t go hungry for a long time!

9- Porto Cruz Malaga

Porto Cruz is a special sweet wine. The grape bunches are dried in the sun for almost three weeks, all on a grassy plateau. The result is a slightly pronounced flavour with aromas of caramel, sultanas and spices. It pairs wonderfully with a good meat dish, such as the aforementioned Malaga cabbage.

10- Tortas Locas de Málaga

To finish with these specialities, a sweet touch. Tortas Locas de Málaga have been an emblem of local gastronomy since 1950. Designed by the pastry chef Eduardo Rubio, these little delicacies are made of puff pastry covered with egg yolk cream, a layer of custard, a sugar and water glaze and a small candied cherry as a topping. They are traditionally eaten with coffee in the morning or after lunch.