Eating out
Three products characterise Malaga's cuisine; Moscatel grapes, ajoblanco (a
type of gazpacho) and the variety of fish from its shores (the typical pescaíto).
There is a vast range of restaurants, bars, taverns, inns and, on the
beach, chiringuitos, where seafood is on offer. It specialises in
"fritura", a sort of mixed grill which unites the tastes of the
various types of fish and squid, serving them with wedges of fresh lemon.
The most popular pescaítos are whitebaits,
anchovies, squids and sardines. Equally
popular are the spits or bunches of sardines, roasted on the beach and
strung onto reeds.
The Malagan Hostelry Association (AEHMA) has organised the restaurants and
chiringuitos into 3 routes for the intrepid pescaío taster:
- Anchovy route (in El Palo).
- Sardine route (in Pedregalejo).
- Squid route (in the west zone).
The Andalusian dish par excellence is gazpacho which varies slightly from
province to province. In Malaga we find ajoblanco, a type of gazpacho,
which is one of the most popular dishes.
... and to drink?
Malaga's wine, whose fame transcends the borders of Spain, cannot but
be mentioned. Its renown stems from ancient times when first the Phoenicians
and later the Romans set about producing and distributing it throughout their
domains.
The wines denominated "origin of Malaga" are made with grapes
of the Pedro Ximénez and Moscatel varieties.
These wines have a clear Mediterranean character, sweet and velvety.
Amongst the most important are the moscatel, seco, Pedro Ximénez,
Vino de los Montes, Lágrima, etc.
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