Food in Axarquía is as variegated as are landscapes. Seafood prevails in coastal towns, whereas the hinterland has kept the influence of Islam. Its traces can be seen in dish preparations, as well as in regional customs and traditions, and in farming techniques.
The most typical products are olive oil and grapes, used to make delicious wine and the best raisins in the world. Tropical crops have added value to the culinary richness of Axarquía.
Fish and Seafood cuisine
If you are coming to the eastern Costa del Sol, then you should not leave without ordering a helping of anchovies from Rincón de la Victoria – boquerones victorianos – or a sardine skewer. From Rincón de la Victoria to Nerja, countless beach bars and restaurants serve pescaíto frito (deep-fried fish) alongside other fish and seafood dishes, like monkfish soup or clams with paprika.
The coastal area of Axarquía is peppered with quiet beaches and unspoilt coves. The region is famous for its caves: El Tesoro is a sea cave, while the fascinating Cave of Nerja is quite popular with spelunkers.
Flavours from Al-Andalus
The villages scattered across the sierras of Tejeda, Almijara and Alhama boast the most precious gems of Islamic architecture. Their buildings, streets and food pay tribute to their past as part of Al-Andalus. If you are visiting them, you should try kid with almonds, fennel stew or porridge. Arab sweets are a must too.
Axarquía is home to the only traditional cane syrup factory in Europe. The syrup is used to season fried aubergine and cod tortillas, and it is the main (only) ingredient of the traditional Lent candy known as ‘arropía’.
Typical foods from Axarquía
Axarquía is renowned for its wines and unrivalled raisins. You can get both of them in Moclinejo, Cómpeta, Almáchar or El Borge, as you try other regional delicacies like maimones (a sort of garlic soup) or ajoblanco (cold soup with bread, ground almonds and garlic, among other ingredients).
Individual villages have their own typical foods as well: loquats in Sayalonga, honey in Colmenar, verdial olive oil in Periana, mostachones (almond biscuits) in Vélez-Málaga and cookies (known as ‘tortas’) in Algarrobo.