279- Identity: the
building blocks of
2. Literature
and philosophy
3. Art and
architecture
4. Performing
arts
5. Cinema
and fashion
6. Media and
communications
7. Food and drink 8. Living culture:
the details of
iv. Southern Spain
Arabic flavours linger in Andalusiawith its robust use
of spices and a landscape of olive, almond and orange
trees. Avocados, tomatoes and green peppers grow
in profusion and the abundance of tropical fruits has
earned the region its Costa Tropicalpseudonym.
The lengthy coastline is plumbed for all manner of
food from squid to razor clams, swordfish to cuttlefish.
Pan fried seafood is a speciality and the proliferation of
takeaways selling pescaíto fritono doubt raises a smile
from any Brit (and there are plenty around) raised on
fish and chips. And then there’s the bulls, strutting
blackly around Andalusian pastures unaware that
they’re more likely to end up on a plate than in the ring.
Their tails, rabo de toro, are particularly prized in
Andalusia, while most restaurants serve churrasco,
simply grilled meat. Hot Andalusia is also the land of
that famous cold soup, gazpacho, as well as some of
the best jamón serrano, produced in the mountains
For puds, tocino de cielo, a custard and caramel master
stroke, is the southern speciality.Rabo de toro
Bull’s tail braised with onions, tomatoes and a splash of sherry.Gazpacho
A classic chilled vegetable soup of numerous variations. Many contain tomato
but a blancoversion features almonds, white grapes and garlic.Iconic dishes from the southSpain grows more
varieties of orange
than anywhere else in
the worldShepherd’s soup
Shepherds in pre-Roman
Andalusia dined on a
tasty and nutrient-filled
culinary concoction
made from stale bread,
garlic, oil and vinegar,
a combination of
ingredients which
remains the base for the
classic gazpachosoup.Cadiz was apparently
home to the first fried
fish takeaway.v4 SPAIN BOOK 27/3/08 10:05 Page 279