DK Travel : Andalucía and Costa del Sol : Top 10 Local Produce

Andalucía and Costa del Sol : Top 10 Local Produce

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1. Fish and Seafood

Mediterranean and Atlantic bounty offers a vast array of fish and shellfish.
2. Olives

Introduced in ancient times, the olive and its oil are vital to Andalucían cuisine. Try olives stuffed with anchovies, or cured with spices and herbs.
3. Grapes

Also dating from ancient times, cultivation of the vine remains a vital part of life.
4. Garlic and Spices

Ajo (garlic) plays a large part in Andalucían cooking, while spices introduced by the Moors include cumin, cinnamon, coriander and saffron.
5. Ham

The most noteworthy hams are from Jabugo and Trevélez.
6. Almonds and Fruits

Almonds are used mainly in honey-based desserts. Fresh fruits include chirimoyas (custard apples), figs, pomegranates and persimmons.
7. Meats

The taste for cordero (lamb) and cabra (goat) can be traced back to the Moorish/ Jewish period. Rabo de toro (oxtail) is a popular dish.
8. Game

In mountainous areas, rabbit, hare, wild boar, quail, pigeon, pheasant, partridge and venison appear on menus.
9. Vegetables

Artichokes and asparagus were introduced by the Moors; potatoes and tomatoes came from the New World. Wild mushrooms also grow here.
10. Cheese

Goat’s and sometimes sheep’s milk are used to make most local cheeses.