Most observations about traditional Málaga cuisine are in agreement that it is notable for the simplicity of its ingredients, the variety of its dishes and the exceptional flavour imparted by optimum use of excellent natural products in preparing its extensive catalogue of recipes, which are closely linked to the so-called “Mediterranean diet” that has been so highly regarded for years by the most knowledgeable gourmets for its proven healthy benefits.

Vegetables, greens, meat, fish and fruit comprise the most basic elements of the ever- more-authentic Málaga gastronomy. Its preparation is notable for the use of olive oil as an indispensable ingredient. This Málaga product is of the highest quality and thus bestows an extra value upon any dish.

Broadly speaking, you can enjoy exquisite dishes of varied origins in any part of the province but it is still true that certain specialties define the gastronomy of a region. Likewise, there are a number of dishes that are so widespread throughout Andalusia that it is impossible to trace their provenance to a particular place, but each will take on a distinct flavour depending on the area where it is consumed.

Naturally, in such a diverse territory as the province of Málaga different gastronomic traditions intermingle but the most noticeable difference is between the cuisine of the coastal strip and that of the interior towns. Along the littoral the diet is based on fish and dishes are distinctive for their lightness, whereas those of the interior are known for their heartier character since meat is the favoured product. In fact this differentiation between areas, even though true, is due to an overly generalised traditional idea since it is only logical that gastronomic products of any type are distributed throughout all areas according to demand. This has fostered such an exchange between the coast and the interior that the geographic “exclusivity” of certain dishes is no longer as rigid as in years past. Nonetheless, each place continues to regard those things indigenous to it as a highly valued distinction.

If there is one gastronomic feature of this province that has transcended its borders it is without a doubt the Málaga fried foods, which is to say its famous “pescaíto” (small fried fish). In the coastal region it is customarily eaten as a first or main course. Victorian anchovies, small mullets and hake, jurelitos (small horse mackerels), small squid and cuttlefish and other small species go into this succulent dish. To this might be added clams, coquinas and other shellfish as well as, needless to say “espetos de sardinas” (spitted sardines). These are prepared by skewering them on canes that are stuck upright in the sand next to a fire, but without letting either the smoke or flame touch the fish.

One of the main customary Málaga dishes is Andalusian “gazpacho”, although it is not unique to Málaga. It is prepared cold using a base of garlic, crumbled bread, olive oil, water, vinegar, tomato and salt and with or without pepper and cucumber. “Ajoblanco” and “porra” are other kinds of cold gazpacho that are more particularly identified with Málaga. Ajoblanco is a type of gazpacho without tomatoes but containing ground almonds that is usually served with peeled grapes or raisins. La Axarquía is the area that has gained fame for the best ajoblanco.

“Ajo colorao”, prepared from minced codfish, olive oil and paprika, is also prominent as either a first or main course, as is “salmorejo”, which is native to Córdoba rather than Málaga. In our province it is made from green peppers, tomato, onion, tuna, hard-boiled eggs, boiled potatoes, olive oil, salt and vinegar. Another Málaga specialty is porra, which is thicker than gazpacho. It is actually a mixture of waterless gazpacho and “salmorejo” (a sauce made from olive oil, vinegar, pepper and salt) and is customarily served with boiled eggs, serrano ham and “torrezno” (fried bacon). The most popular porra is that of Antequera but it is very widespread in this region. It can be enjoyed most of all in such communities as Archidona and Fuente de Piedra but it is commonly found in nearly the entire province.