Andalusian Cuisine

Gazpacho, salmorejo from Cordoba, pescaíto frito, jamon from Jabugo, and sherry from Jerez are core Andalusian references. The region's cooking is strongly shaped by olive oil, garlic, tomatoes, almonds, seafood, and cured pork.

Gazpacho is a cold blended vegetable soup or drink with tomato, cucumber, pepper, garlic, olive oil, vinegar, and water. Salmorejo is thicker because it uses more bread and is often topped with hard-boiled egg and jamon.

Andalusia is one of Spain's major olive-growing regions, especially around Jaen and Cordoba. Extra virgin olive oil is central to dishes like gazpacho, salmorejo, fried fish, and simple vegetable preparations.

Sherry from Jerez de la Frontera is the most famous Andalusian wine category, including fino, manzanilla, oloroso, and Pedro Ximenez styles. Malaga wines and Montilla-Moriles wines are also important regional references.