Andalusian cuisine

Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterized by gazpacho, fried fish (often called pescaito frito in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, the wines of Jeréz.Comprobar ortografía

Typical Andalusian dishes include pescaito frito (fried fish), gazpacho, Cordoban salmorejo, pringá, oxtail, jamón ibérico, prepared olives, alboranía, poleá, anise, Málaga wine, various kinds of wine, including sherries, fino, manzanilla, oloroso, Pedro Ximénez, amontillado, which are undoubtedly the most exported and most widely available of all Spanish wines. The wine from Montilla, while similar, is not technically a sherry, but gives its name to amontillado, meaning "in the style of Montilla".

Some other Andalusian dishes are: salmorejo (Córdoba), Flamenquín (Córdoba), Gazpacho andaluz, Pirpirrana (Jaén), Habas con calzones, Migas de Harina, Gachas, Tortillas de camarón (Cádiz), Puchero, Gazpacho (Málaga), Biénmesabe o adobo, Ajo harina (Jaén), Soldaditos de Pavía, Patatas a lo pobre, Tortilla de patatas.