
Flavors of Andalusia: A journey through the most emblematic dishes of each province
Andalusia is, without a doubt, synonymous with varied and richly nuanced gastronomy. Each of its eight provinces treasures centuries-old recipes and products with designation of origin that express the essence of this land. Today, from AMA Residences Andalucía, we invite you to take a brief tour of these essential dishes of Andalusian cuisine, paying special attention to the province of Huelva, our home and source of pride.
Huelva: A paradise of sea and mountains
We begin on the coast of Huelva, where the fusion between the Atlantic Ocean and the inland landscapes gives rise to a gastronomy as diverse as it is exquisite. Huelva is a land of fish and seafood, internationally recognized hams and the freshness of the orchard.
- Huelva’s white shrimp: Emblematic for its sweet flavor and unique texture, the white shrimp of Huelva is enjoyed cooked or grilled, always accompanied by a good wine from Condado de Huelva.
- Jabugo Iberian Ham: Raised in the pastures of the Sierra de Aracena, this acorn-fed Iberian ham is considered one of the great treasures of Spanish gastronomy. Its aroma and delicate flavor is a pleasure for the most discerning palates.
- Strawberries and red fruits: The mild climate and fertile soils of the province give life to the famous strawberries of Huelva, as well as blueberries and raspberries. They are the perfect complement to desserts, juices or even fresh salads.
- Fish from the coast: chocos (cuttlefish), coquina (wedged shells), tuna, sea bass are just some of the delicious ingredients that the Atlantic brings to Huelva’s cuisine, often prepared grilled or in simple stews that enhance their natural flavor.
Thanks to the richness of its lands and seas, the province of Huelva offers a gastronomic route full of contrasts, where the seafaring tradition and the flavors of the mountains go hand in hand to conquer your palate.
Seville: Tradition in every tapa
The Andalusian capital, known for its joy and culture, has a long tapas tradition. In Seville, eating is also enjoying the unique atmosphere of bars and taverns full of life.
- Gazpacho: This cold soup made with tomato, cucumber, garlic, olive oil and bread is a great ally against the heat and an icon of Spanish cuisine.
- Tapas and montaditos: The tradition of going for tapas is deeply rooted in Seville. Small bites that cover flavors as varied as Russian salad, meat with tomato, sirloin steak with whiskey, chickpeas with spinach or Iberian cheeks.
- Cola de toro: An intense stew that combines oxtail meat with vegetables and spices, simmered until a mellow texture is achieved.
Cádiz: The Atlantic breeze on the plate
Cádiz is known for its festive atmosphere and its seafood. Here, fried fish and fresh seafood from towns such as Sanlúcar de Barrameda stand out. Complementing the experience are manzanilla and fino, perfect wines to accompany these delicacies.
- Fried fish: Marinated dogfish or anchovies are some examples of the unique “fried fish” from Cadiz, perfect for pairing with a local fino or manzanilla wine.
- Seafood from Sanlúcar: Prawns, langoustines, crayfish and galleys that are especially enjoyed at the mouth of the Guadalquivir River.
- Tortillitas de camarones (shrimp omelettes): Famous for their light and crunchy texture, they are one of the great emblems of tapas in the province.
Cordoba: A centuries-old art of gastronomy
About two and a half hours from AMA, Cordoba combines Roman, Arab and Christian features in a gastronomy full of contrasts.
- Salmorejo: A thick cold soup based on tomato, bread, oil and garlic, served with shavings of Serrano ham and chopped hard-boiled egg.
- Rabo de toro: A dish of meat stewed in a sauce of vegetables and wine, cooked slowly until it has a deep flavor and a tender texture.
- Flamenquines: Thin rolls of meat and Serrano ham, battered and fried, which present a combination of flavors very appreciated in the region.

Malaga: Between Espeto and Ajoblanco
The warmth of the Costa del Sol is reflected in a cuisine that successfully mixes the freshness of the sea and the richness of the inland orchards.
- Espetos de sardinas: Small skewers of sardines grilled over a wood fire on the shore of the beach, an authentic tradition of the Costa del Sol.
- Ajoblanco: A cold soup made with almonds, garlic, olive oil and bread, perfect for the hottest days.
- Bienmesabe antequerano: A dessert with a creamy texture that combines almonds, sponge cake and sugar, a reflection of the rich local confectionery.
Granada: Fusion of cultures between the coast and the mountains
The landscape of Granada, dominated by the Alhambra and Sierra Nevada, is transferred to its gastronomy with hearty dishes such as the Alpujarreño dish. Generous tapas and desserts of Andalusian origin, such as piononos, complete the rich culinary tradition of this province.
- Plato alpujarreño: A hearty mixture of potatoes, chorizo, black pudding and fried eggs, typical of the mountain areas.
- Tapas from Granada: Of generous quantity and variety, they accompany every drink in local bars and taverns.
- Piononos de Santa Fe: Delicate rolled sponge cake and burnt cream, of Andalusian origin.
Jaén: Land of endless olive groves
Recognized as the largest producer of extra virgin olive oil, Jaén bases its cuisine on this golden liquid. Its dishes reflect the genuine character of a province where the olive grove is an essential part of its identity.
- Pipirrana: A simple but delicious salad that combines tomato, cucumber, bell pepper and onion, always dressed with an excellent extra virgin olive oil.
- Andrajos: Stew with pieces of thin dough (the “andrajos”), often cooked with rabbit or cod.
- Cordero segureño: With Protected Designation of Origin, its meat is highly appreciated for its mild and juicy flavor.
Almeria: Between the desert and the Mediterranean Sea
Almeria brings together the easternmost vegetable garden of Andalusia with the fish and seafood of its Mediterranean coast. From there are born simple and tasty recipes that transmit a perfect reflection of an environment that unites, in a unique way, arid areas and the sea.
- Migas almerienses: Made with bread or wheat semolina, they are accompanied by pieces such as peppers, sausage, garlic and, in some cases, fried fish.
- Seafood stew: Common on the coast, especially in Garrucha or Carboneras, where the fresh product of the Mediterranean is used.
- Caldo pimentón: A simple and comforting dish, reflecting the humble but tasty essence of Almeria’s cuisine.
Gastronomy is a way of getting to know the soul of each place. From AMA Residences Andalusia, we invite you to discover the many nuances of this region, whether sharing a plate of Jabugo ham overlooking the Atlantic in Huelva or savoring the delights of any corner of Andalusia. Immerse yourself in the essence of each province and let your senses enjoy a unique culinary experience.
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