Apart from its excellent beaches and enviable climate, Malaga can boast of having a wide variety of dishes. Malaga’s cuisine is characterised for being healthy, of top-quality and above all varied.
Since the Costa del Sol’s capital offers endless options to explore, we at Niza Cars have decided to make things easier for you by providing you with a list of Malaga province’s 12 most emblematic dishes that will leave a good taste in your mouth through our
Malaga Guide. Let’s get started!
Twelve irresistible typical Malaga dishes
Malaga sardine skewers
Fish plays a significant part in the coastal city’s gastronomic culture. However, if something is characteristic of the city of Malaga, that’s surely eating grilled sardines at a beachside restaurant on any of the province’s beaches.
The Malaga skewer is a traditional way of eating them. Around six sardines skewered on a stake are grilled and then eaten like a brochette. A little bit of salt and the fact they are grilled ensure their unique taste.
This is the region’s typical salad and one of the freshest and most healthy typical dishes of Malaga’s cuisine. It is principally made with boiled potatoes, cod, oranges and olives. It is an unusual mix but also a combination of flavours that is very much in keeping with the Mediterranean diet, making it a real treat.
The recipe has several variations. For instance, there might be no boiled eggs, green peppers could be added to it or the cod might not be roasted.
Malaga has its own cold soup dish. Porra antequerana is made with olive oil, vinegar, tomatoes, green peppers, bread, garlic and salt and tends to be accompanied with boiled eggs and cured serrano ham. It looks like a gazpacho or salmorejo, but thicker.
It is named after the area of Antequera located 45 km from Malaga, where it plays a predominant role in the area’s cuisine.
Ajoblanco is also a cold soup and highly recommended to withstand the scorching Malaga summers. Its recipe is based on ground almonds, bread, garlic and olive oil, and it is served with muscatel grapes.
This dish is typical of the Axarquía region in Malaga, where feasts are held in its honour every September because it is when both muscatel grapes and almonds are harvested.
Malaga fried fish platter and fried anchovies
If you go to a beachside restaurant and are unsure about what kind of fish to order, asking for a fritura malagueña, or Malaga fried fish platter, may be the best option. This is a mix of fried fish in which sardines, red mullet, cuttlefish, anchovies, small squids, horse mackerel, cusk-eel, prawns and dogfish, etc. are the main ingredients.
When talking about fried fish, we shouldn’t forget about the importance of anchovies in Malaga’s cuisine. These are another of the region’s main fishes and one of the province’s typical dishes. They are usually eaten breaded in flour with a twist of lemon.
Aubergines with cane syrup
Another very typical Malaga dish consists of fried aubergines with cane syrup. You’ll be able find them at any of the province’s beachside restaurants, bars or traditional restaurants.
Dishes from the Malaga mountains
Pork loin in lard, chorizo, black sausage and migas, or sautéed breadcrumbs, are some of the ingredients you can find in a dish from the Malaga mountains, which is always accompanied with fried eggs, peppers and potatoes.
This mountain dish is also usually called “huevos a lo bestia”, which can be roughly translated as monster-style eggs.
Migas, or sautéed breadcrumbs, is one of the most common dishes eaten in the interior of the province of Malaga during the winter. This dish is made with simple ingredients like hardened bread, olive oil and garlic. Its taste can vary greatly depending on what it is accompanied with.
It is unquestionably an ideal dish of Malaga’s cuisine all food lovers should taste at least once.
Ajobacalao is a typical dish of the Vélez-Malaga area located in the Axarquia region and it is often eaten during Lent.
It can be described as a kind of pâté made with cod, bread, garlic, lemon juice, paprika, hot peppers and olive oil.
Camperos began to be appear in Malaga in the 1980s. It’s a kind of fast food you won’t find anywhere else. It’s cheap and very tasty, which is why it should be included in this list of Malaga dishes.
A classic campero is made with a toasted, crunchy round bread roll filled with ham, cheese, lettuce, mayonnaise and tomato. The possibility also exists of eating it with many other ingredients like chicken, veal, bacon, eggs and countless other ingredients, depending on where you eat it.
Gazpachuelo is one of the Malaga’s most typical hot soups. Many varieties of it can be found, but it is mainly made with fish, boiled potatoes and mayonnaise. You surely won’t find this dish anywhere else, so make the most of it and taste it when you visit the province!
This is also a hot dish which is eaten in winter. Berza malagueña is a meat and pulse casserole containing ingredients like chicken or blood sausage, onion, garlic, peppers, chickpeas and beans.
Don’t forget that each cook has his own recipe that will contain one or other ingredients depending on which part of Malaga you have it.
Source: Google images
Olives are an ideal aperitif in any city Spanish, but something else altogether in Malaga. You can find them sliced, seasoned and some have such a special flavour which turns them into a vice.
If you’re visiting Malaga, the best way to get to know the city’s cuisine is to go out for some tapas in the city of Malaga, where you can breathe in a real Andalusian atmosphere.
We hope you found this list on Malaga’s cuisine useful. See you soon!