Seville is the capital of Spain’s southern region of Andalusia (known in Spanish as “Andalucia”). With rich history and impressive monuments, Seville has become a very attractive destination for travelers, for both the historical sights, and Andalusian cuisine.
The Andalusian cuisine represents a mixture of different cultures, with civilizations from various regions across Europe and Africa to the Mediterranean and the Atlantic, having left their mark on the city. Check out our culinary favorites, below:
1) Salmorejo
A slightly nuanced version of gazpacho, salmorejo is one of the locals’ favorite dishes. This summertime recipe is available all year round at every bar or restaurant, as either a main course or side. With just a handful of ingredients (tomato, garlic, olive oil, bread, vinegar) you can taste the flavors of the Andalusian countryside.
This meal is traditionally served cold, meant to be a refreshing treat during Seville’s summer temperatures.
PRO TIP: Don’t be surprised if your Salmorejo is served with a hard boiled egg, Iberian ham, and a few drops of Spanish extra virgin olive oil– they serve as delicious toppings.
2) Spinach with Chickpeas
As a vegetarian option, we suggest you order Seville’s locally-known “espinacas con garbanzos,” or “spinach with chickpeas.” This dish holds an Arab heritage, and is very different from typical Spanish food. Flavored with cumin, a spice commonly used in the middle east, this dish became very popular after the “Spanish Reconquista,” the Christian reconquest of southern Spain. Historically, it was prepared during Lent, due to the religious traditions of sacrificing meat. Don’t hesitate to try it!
3) Cazón en Adobo
In a region surrounded by both the Mediterranean and the Atlantic, fish are an important part of the culture. In Andalusia, you can try a wide variety, but our must-try choice is called “Cazón en Adobo” (also known as “bienmesabe”). “Cazón” the name of the fish (dogfish) while “en adobo” refers to the cooking method (marinated). Dogfish is a small species of shark, and the Andalusian chefs cut it into small pieces, and marinate it in a sauce of vinegar, paprika, garlic and oregano before deep frying.
4) Iberian Pork Cheeks
When thinking of Spanish cuisine, think pork. The culture of pork in Andalusia holds a long historical and religious history, and is often thought of as a forbidden animal in the Muslim and Jewish societies, as a way of proving loyalty to the religion. The Iberian race of pigs is also attached to religion in some of the mountain villages, where local farms look after the animals by feeding them with acorns until it is time.
From the pig, we use the cheeks (known as “carrillada de cerdo” or “carrillera de cerdo”), as a delicacy in a slow cooked stew, sometimes adding sherry wine to give flavor. The tenderness and flavor of this pork prepared this way will truly change your mind of what pork can be ?
No matter what your taste is, Seville is paradise not only for culture but also for adventurous foodies willing to try regional Spanish cuisine.
All the choices and must-try tapas can be a bit overwhelming, so we’ve curated an original tour to help you experience the local culture and great food of Andalusia. Check out Buzziler’s historical and tasty Tapas tour at the Jewish Quarter to enjoy the history of Seville’s Jewish Quarter, inclusive of some of the tastiest tapas and entertainment the city has to offer– the locals love to meet, eat and socialize here.
