The flavours of the cuisine in Andalucia, reflects the history, as Andalucia has seen waves of traders and invaders attracted by the Southern Coast shores.
The Phoenicians introduced the Olives and Andalucia produce today more than 20% of the Olive Oil in the World, the Greeks brought the wine and the Moors introduced citrus fruits almond and spices.
One Tapa is a small plate served up by the mains bars across Andalucia, tapas are arguably the world's gretatest snacks, prices are around 1 to 3 € for a standard one.
All Andalucians are passionate about the Tapas which are normally eaten when going out with friends, usually tehy have a lively debate for the best place to stay.
The tapeo is a visit of several bars, ordering only one or two tapas in each bar, main tapas are: cured ham, garlic fried prawns, marinated Tuna, eggs stuffed with tuna, marinated anchovies, potato omelette, shrimps fritters.
The gazpacho, a cold soup, is an emblematic dish, habitually served chilled in the heat of the day.
It was the ancient Greeks who came up with the prototype of the gazpacho in the form of of a bread and salt soup.
The Romasn legions imported into Spain, adding Olive Oil, while tomatoes and green peppers went into the mix in the 16th Century.
Along the coast, the fried fish is a amajor passion. Served at beach restaurants, fried fish shop and fich restaurants.
The Fritura Mixta is a fried white fish selection often including shark, whiting, anchovies, white bait and shrimps.
Andalucia's most celebrated aperitivo is the Jamon Serrano, salt-cured ham from pigs fed on acorns. The very best one is the Pata Negra, named after the pig's black (Negra) hooves and the most famous farms are situated around the village of NJabugo inthe Sierra of Aracena.