Authentic Food From Spain

Now that the winter season started, we want to present some Spanish classics Christmas cakes Andausia . These sweets are consumed in Spain, especially during this time of year and can be found in many stores such as bakeries, confectionery shops in your neighborhood or in supermarkets.

This selection of delicacies under the onset of same base , in many cases even have the same ingredients or a similar form of development.

But each has its own characteristics and details that make it different and unique special. In any case, the best you can do is try each variety to find out what their favorite.

1. MANTECADOS

First, we will show one of the most typical and famous of Spain cakes, lardy . They really have a unique texture and flavor . Because of its fragile consistency that feels as if they were "melting away" on your palate when you eat them, creating an exquisite flavor.

are originally from Andalusia, more precisely in the province of Malaga -. of the beautiful town of Antequera (though well Estepa)

dating back to the sixteenth century, when it began its preparation due to excess cereals and lard in this region.

export began in the nineteenth century thanks to the drying process that allows transport over longer distances. For the preparation of authentic recipe Antequera need lard, flour, sugar, ground almonds and cinnamon, but there are many more choices and flavors like chocolate, lemon, puff pastry, cinnamon double etc. This typical dessert has today their own denomination of origin.

2. Polvorón

The polvorón is one of the specialties included in the "family lardy" because it is made of the same Ingredients- the difference is always contains almonds .

As the name is Spanish ( "dust" means dust or powder), is a type of cookie that is very soft and sandy and covered with powdered sugar that melts in the mouth, creating a fine and creamy texture.

3. wine donuts

On the other side there wine donuts or "rusks wine ", which are another type of candy, this time in the form of a donut. However, they differ from mantecados and polvorones, as they contain no lard, but a nice touch of sweet Malaga wine and "aguardiente" (liquor Ojen, a town of Malaga).

is a very traditional Spanish "cookie" and is made from flour, wine, sugar, olive oil, lemon zest, sesame and liquor, covered with a lot of icing sugar.

4. ALFAJOR

The next sweet pastry, alfajor quite different from those described above. It is a recipe of Andalusian cuisine featuring its origins in Arab cuisine of Al-Andalus .

Its name comes from the Hispano-Arab 'filler', since it is a dessert in the form of a compact cylinder filled with a sweet almond, nuts and paste of honey and either covered with crumbs bread or wheat wafers.

Apart from this selection of cookies and desserts are found in many shop windows these days, there are other sweets which are very famous and usually eaten during this cold season. Many call "fruits Pan" although they have very little to do with real fruit

The recipe is very simple :. Food fry for a few minutes in a pan with boiling oil until Goldenweiser recently that always need to be served.

as a typical sweet dish is the fried bread dough (or puff pastry) sprinkled with icing sugar or completely immersed in honey. This technique is used very often since the Middle Ages in Spain and has its origins in the Sephardic kitchen.

5. Borrachuelos

Another appetizer that makes this type are "borrachuelos" . They are so called because the mass is premixed with a key ingredient :. white wine or anise liqueur (you need to know that "drunk" means drunk in Spanish)

The ingredients are wheat flour, olive oil and a blend of orange, cloves and anise flavors. Once they kneaded fried and covered with a lot of sugar or honey.

may remind you of Arabic pastry that has had a great influence on the choice of ingredients and their combination and has left an important. legacy in the rich and tasty Andalusian cuisine

do not want to end this post without mentioning our "fritters" - the process of preparation and the ingredients are similar to those of the borrachuelos, but their size and shape are different.

This delicacy is fried dough in the shape of a square with two opposite corners bent and joined at the center. It is eaten during Christmas and Orientales- so you can enjoy them twice double year- so delicious.

Let's discover, eat and enjoy!
Merry Christmas!

The omelette or Spanish omelette is loved by generations and this, for all we know, for over 0 years. This dish is a classic Spanish cuisine able to surprise every time you try that, because of its diversity of ingredients, dosage forms and different nuances.

But why this loyalty to the Spanish omelet or tortilla? What makes it so special? The truth is that it is somewhat surprising, since it is a very simple dish where the beaten eggs and chips are the only ingredients.

The tortilla began inspired by the French omelette, which is only made of eggs and, although tasty, the result is quite expensive because it only contains eggs and because of this, it is so very difficult to feed several people from the same. It was for this reason that in the beginning of the 19th century ^st in Spain, so to make this more filling dish, potatoes are added to it . Hence his popularity- with this simple, easy and nutritious dish that could feed a whole family, whet the appetite and hunger.

However, in recent years this dish has been developed, incorporating interesting dining options. For example, and to start, you can vary the succulence of Spanish omelet or tortilla in your kitchen-time- this seems very elementary and easy, but may actually be deciding whether you like it or not. Equally important it is basic but cutting the potato. There, every cook has his own stunts - some prefer to cut the potatoes into cubes, others look, some fry over high heat and other boil so they are more tender and less brittle [

can also change and incorporate new ingredients, add onion, red pepper, zucchini, spinach or eggplant, for example.

but you can "taste", also in a different way- cut the omelette or Spanish omelette lengthwise into two parts and fill with mayonnaise, salad and tomato, ham or tuna, chorizo ​​or however you want. In addition, in Spain it is also very common to serve as a real sandwich filling.

is important, despite being a simple recipe, to choose the right potatoes. Best to make a good Spanish omelette are called new potatoes , which have been harvested before its natural ripening time, so they are smaller, thinner and better to do. However this dish did not contain always potatoes- during the Spanish Civil War was quite popular for making "false omelette", made with orange peels or other events with bread instead of potatoes

And one last tip. : If you plate is immersed in water before using it to turn the tables, best slide and everything is much easier. So when the time finally came for flipping, do it once, with determination and without fear.

Know this and other tips and recipes on our hands on Tapas Kitchen Classes

Enjoy with us this wonderful, relaxing and authentic culinary experience - an Cooking workshop a house of the 17th century (house) in the middle of the only Mediterranean country , full of olive and almond trees.



is a charming place, cozy and perfectly integrated into the environment. During the cooking course you can enjoy absolute tranquility, surrounded by orchards and fields, from which, depending on the season, you can pick up some of the ingredients for the preparation of the dishes also vary with the seasons.

Thus connected with gastronomy, the culinary heritage of the place visited and nature that offers high quality products in an idyllic setting just 20 minutes from Malaga. Traditional dishes of Mediterranean cuisine prepared and tasted later in the garden or patio, always accompanied by a glass of wine, chatting and some local delicacies. The emphasis is on freshness of ingredients and the fact that almost everything is handmade. Do you remember the taste of freshly made mayonnaise?

is an ideal choice for families or groups of friends, but also for companies seeking a fun and educational alternative for "Team Building" activity. So you can hold in this farm Cooking workshops for groups in a unique setting.

With our activities and specialized tasks, the employee has the potential to improve many of its / personal skills, and the ability of teamwork, have the opportunity to meet colleagues outside the business environment to share unique moments, an interesting and common task and finally the joy of tasting the dishes -. If there is anything that has the ability to bring people together and create links between them, it is certainly gastronomy.

Be surprised by this special place for entertainment, interactive workshop and, of course, the quality and taste of fresh and homemade food.

The " ñora " is a red, round pepper "ball" variety, which is normally dry in the sun and used field in countless dishes and products throughout all our territory, but especially on the east coast.

is a versatile ingredient in Spanish cuisine offering a distinctive color and taste-a little sweet with an intense aroma, but without being spicy ( although there are two varieties- so be careful).

can also grind dry ñora with other ingredients like garlic in order to add it to a "sofrito" (vegetable sauce), the basis of many dishes.

ñora can be served fried as a side dish, but above all used for the production of paprika powder , a prerequisite for the preparation of various dishes ingredient like Galician octopus, "chorizos" and other sausages, "patatas bravas" and rice dishes like paella. You can also grind dry ñora with other ingredients like garlic in order to add it to a "sofrito" (vegetable sauce), the basis of many dishes.

If you plan to visit Malaga or live here and want to learn more about this and other ingredients paella and Spanish food, in general, would like to join our kind of paella.

When you think about Spain and its gastronomy, to ensure that the most popular dish pops into your head: the paella. Not only it is known worldwide, but it is a real culinary icon .

Many of you have tried, while others might find too typical or fact "only" for the tourists in fact, can be a big difference in quality. So are not included in restaurants where people see no eating , but share Paella authentic, traditional and absolutely delicious ... made with love, seasonal ingredients and the best local produce seafood.
(Re) discover this culinary evergreen delicious !!

the origin of paella, like all the dishes popular kitchen area is in the combination of elements and ingredients that people could gather in their environment . So the region where this famous rice dish is traditionally (although nowadays eaten throughout Spain) is Valencia , on the eastern Mediterranean coast of Spain.

A field full of rich gardens, saltwater lagoons ( "lagoons") and access to the coast.

This explains why the most popular paella is the one with seafood , because in the coast these are the freshest and best ingredients that you can find.

However, within this area, vegetables grow abundantly and incorporated into "this version paella", together with the usual increase in chickens and rabbits. Actually, that is the "original" Paella was prepared with eel, snails and green beans and it was a special gift back in the 18th ^{th century} . As you can imagine, there are plenty of recipes, all authentic and true to its heritage.

Moreover, the proximity of "Lagoons" and wetlands (which are very characteristic landscapes), made the existence of fields rice possible and establish the perfect conditions for the creation of this dish (not many areas where you can grow rice). As you can imagine, the rice , which the Arabs introduced in Europe in 800 AD, is the key a good paella . As with the sushi, which should have the perfect consistency to bring out its best flavor and texture. It might seem basic, but is the cornerstone of everything accumulates.

The name "Paella" actually refers not to the food itself, but the cooking pot!

However, there are more authentic and special items such as the "garrofón" or lime / butter beans, apart from spices like bay leaf, thyme, rosemary or saffron . But basically, you can add anything you want to paella: artichokes, green beans, any kind of meat, fish, ham, ñoras , vegetables like eggplant, zucchini, mushrooms, etc.

Another curiosity is that the name "Paella" actually refers not to the food itself, but to the pan that cooked in ! So it is the fact that in the past were men typical dish prepared themselves for larger family gatherings or events, a tradition that still prevails in many cases.

And one last tip insider : the tastiest part of the paella is crispy, stuck to the pan-European network the best way to get when you are in the company, is to hide elegantly and then zero is the field with a wooden spatula and just enjoy [1945006!]

This and much more can be enjoyed in our Cooking Paella Workshop.

Small fish, big reputation, a great taste.

They are known as "anchovy" in Cantabria, "Seito" in Catalonia, "ALADROC" on the east coast and the Balearic Islands and "anchovy" in the Basque Country. The " boquerón " ( white anchovy ), named in southern Spain, is a classic of Spanish cuisine and generally Mediterranean. This little fish has a unique flavor, very tender steaks and indisputable health benefits-so go for it and have a bit of anchovy tapas!

Spanish anchovies. The Cosmopolitan, Malaga.

Preparation forms as a culinary delicacy are several. There are the traditional and most common options such as fried or marinated in vinegar, but can also prepare Arabic style (with garlic, cumin, parsley, flour, salt and pepper paprika), battered, baked in the oven with garlic or-pil-pil, Cordovan or cooked with onion, parsley, garlic, green pepper and white wine, stacked layered style.

In addition, a very famous and appreciated way of eating them is like salty canned anchovies. You can find them in the "Grocer" stores and even today are prepared in an artisan and laborious manner. Usually, they preserved in olive oil and that is the way to create this small dish of heaven: toast, good olive oil extra virgin, grated tomato and anchovy fillet on top

In any case, the bear. note that the white
Anchovy is much smoother and a tasty treat like this
for the whole family.

the secret of a good fried anchovies , as written in a previous post, is the oil temperature and cooking time : they are only lightly floured then fried at 180/10 ° C for about 3 minutes. In this way the meat (almost like steam from the inside) is sealed and abroad can have a thin layer of light and crispy. Made with extra virgin olive oil, this form of preparation adds even more nutrients to it.

In the other "whitebait" side usually consumed marinated . For "pickled anchovies" that are thoroughly cleaned and then dipped in vinegar (also can be done with lemon). This causes the meat is tender, and preserve it.

Spanish anchovies in vinegar. The Cosmopolitan, Malaga.

With garlic, parsley and salt
will be flavored to perfection.

What is very important to note here is that it is advisable to eat this dish with a " Reed " (a small beer) as it is a perfect combination (white wine however in combination with vinegar creates an unpleasant taste in the mouth). Another possibility is to marinate in lemon or orange juice (usually marinated in fruit juice foods are called "ceviche" in Spanish) and thus, it can also be used as a special delicatessen shop in a salad.

Play in the type of "fatty fish" which offers several positive effects on our health . Although it is indeed quite greasy, so this is precisely what makes beneficial- containing a lot of omega-3 fatty acids, vitamin B3 and B6, reducing cholesterol levels and high blood pressure and quantity calcium is ideal, especially for pregnant women.

Another curiosity is that this fish was used as a base for a sauce called " garum ", which was prepared during the Roman Empire and therefore also in Malaga. It is a sauce or condiment with fish and fish guts, herbs, wine, vinegar, oil and salt and then fermented for days or months before using it to flavor cooked dishes (perhaps comparable with oyster sauce in today). In Malaga there can still find containers in which they were kept and old factory premises: next to the Roman Theatre, at the rectory of the UMA or the Thyssen Museum. In fact, there are still more remains below the city

And one last detail :. Did you know that this fish is so famous and representative in Málaga people of that city is actually called " whitebait " ?!

I'm sorry to bother you with a little self-promotion here 🙂 but I just wanted to let you know that if you want to learn more about the Andour Spanish tapas local food in Malaga, we invite you to join our cooking class Tapas or one of our food tours which are very proud of.

Seasonings in any kitchen are their distinctive, almost the soul, which give a unique personality for each dish. In the Mediterranean basin could not be otherwise: cumin, tarragon, dill, sage, anise, thyme, fennel, mint, cinnamon, cloves ... However, we will focus on herbs and spices essential of Spain we find more representative.

Those, of which many can be found in nature, wild, and others who were brought centuries in the Iberian Peninsula from distant countries. And note: spices cooler, less salt is used, which is very beneficial to our health

1 .. SAFFRON

Thus began our journey with a very distinctive flavor, especially because of their color: saffron , also called "red gold", is the the world's most expensive spice it obtained from the stigmas of the saffron flower.

To achieve this prized condiment 1kg, it takes thousands of flowers, because each contains only three stigmas and the process of growing and harvesting is very labor intensive. The harvest takes place between October and November, and it must be done during the night to ensure the highest quality. Saffron is very appreciated in gastronomy worldwide.

In Spain it is cultivated for over a thousand years ago , especially in the region of La Mancha. In our workshops we toast to improve their flavor quickly, before adding that one of the most emblematic dishes of Spain has to offer :. paella

2. ÑORA

Continuing our selection of herbs and essential spices of Spain, we Nora - a red pepper round of "ball variety," which is normally dry in the sun and the earth used in many dishes and products.

is a widely used ingredient in Spanish cuisine offering a distinctive color and taste-a little sweet with an intense aroma, but not spicy (although there are two varieties- so be careful).

can be served fried as a side dish, but above all used for the production of paprika powder, a prerequisite for the preparation of various dishes like Galician octopus, "chorizos" ingredient and other sausages, "patatas bravas" and rice, as paella. You can also grind dry ñora with other ingredients like garlic in order to add it to a (vegetable sauce) "sofrito".

3. LAUREL

The laurel or bay leaf is another I classic in almost every kitchen, but do you think is a very versatile and bush knew? Its leaves not only provide (slightly spicy and bitter) characteristic flavors in dishes slow cooker like soups, stews, casseroles, rice, meat or fish, but you can also get oil from its berries medicinal use .

In addition to its wood is used in Andalusia inlay and marquetry (an artisan Arab tradition). The leaves of this valuable spice is normally used as a whole and are removed from the dish before serving, but they can also be ground.

This herb is native to the Mediterranean region and is associated with the victory because of its use in ancient Rome as a triumph crown.

4. GARLIC

nder on a plate definitely makes the difference: passes soda for tasty (in fact it is a natural flavoring) and who would dare say that is provided with "soul". Although it is small, it is very powerful in many respects.

Again it is Asia and has already been cultivated for thousands of years. Its Latin name is very curious because it means "strong" or "burned" and especially raw, is very appropriate

You can enjoy it in many ways :. Raw in a salad of ripe tomato; fried and crispy with oil, lemon and salt as salad dressing; fried and spread on bread slowly; as essential ingredient in many cold summer soups as "gazpacho" or "garlic soup" or aioli; there are also smoked or pickled garlic for the real brave.

Note that the form of the preparation influences the flavor, but even how to cut it, wherever preferable to crush rather than cut it; as this frees all essential oils and achieves strong and rich notes.

was also stated that should not use iron tools during the Test to take a look at this mortar again!

Moreover, it is a very healthy ingredient [yaqueactúacomounantibióticosereducelapresiónarterialyelcolesterolentremuchasotrasvirtudesYhayunacuriosidadmás:Unnegro nder exists, which is obtained naturally by controlled fermentation at low temperature

have even more properties and currently is one of the most innovative and surprising elements in the kitchen modern, although it has been used in Asia for centuries.

5. ROMERO

The name of the next herb is beautiful and means translated from Latin to Spanish "dew of the sea" (Rocío del Mar), because of its very populated coastline.

Romero is popular in traditional Spanish cuisine , with many different uses and benefits. It is a shrub that grows wild throughout the Mediterranean basin and as a medicinal plant, which has great effects on our health.

As for the cuisine, which works very well with grilled dishes prepared in the oven as potatoes, lamb, rabbit, goat providing a distinctive hue. You can add to casseroles, use it to flavor oils and cheeses, there is rosemary honey and tea or put some on top of the paella when allowed to stand before eating.

But you do not always have to eat, but also can be used as an air freshener natural air, putting a twig between his clean clothes or, why not, in a relaxing bath.

6. CAYENA

In herbs and essential spices of Spain, chilies or cayenne pepper can not miss, although it is native to the Andes, where it is said that was discovered by Columbus and later extended by the Spanish.

is a condiment that is highly appreciated worldwide, found in many cultures and that, again, helps us stay healthy. It contains many vitamins and antioxidants and as this is good for the body and spirit.

sundried, -are Incorporated in many local dishes , where the famous "gambas pil-pil", one of the most delicious options (a sauce made oil, garlic and cayenne pepper). But be aware the smaller, spicier. Still, or perhaps because of all this, there are chefs who have called is not just a condiment, but a "philosophy of life".

These herbs and seasonings support and enhance the flavor of the main ingredients and produce a plate, which makes it even more exquisite, distinguished and healthy delicacies typical diet Mediterranean.

7. ORÉGANO

The next herb is called something like the "joy of the mountain" in Greek. Oregano is found naturally in the Mediterranean area and closely related to marjoram, which comes from Asia Minor.

Bring a lot of personality to each dish and therefore is able to improve substantially, even when they are "basic" products as a simple tomato salad for example.

Moreover, inside the Malaga this, which is common to pour good olive oil extra virgin plate (if possible unfiltered to keep all its flavor) with a little dried oregano sprinkled on bread Top- when bathing. It is used to marinate fish and poultry, oil flavor or incorporating it into sausages and sausages. In addition to its taste, but also it provides many antioxidants and is a true miracle for sore throats.

8. PARSLEY

And last but not least, parsley . A classic vegetables, found and used worldwide. However, there different types of parsley , depending on the country of origin and type.

So maybe you can surprise a foreigner in Spain with a type of parsley whose leaves are soft and large, that has a texture and a mild, delicate flavor. However, in most of the Nordic countries, curly parsley is small, robust and strong and very different in flavor.

Parsley is used in the Mediterranean basin it is delicious and works very well in combination with lemon, garlic and good extra virgin olive oil fish grilled or sauteed vegetables. Use for marinades, for stews, to decorate a dish or add to any recipe. And the stem can not be undervalued- which is where most of it tastes!

herbs and essential spices the support of Spain and enhance the flavor of the main ingredients and the products of a plate, which makes it even more exquisite, distinguished and healthy, typical delicacies of the Mediterranean diet.

If you happen to be in Malaga and want to smell and taste these spices and Herbst to himself we will be happy to assist you with our Malaga Tapas Travel y Mercado Visit.

Style Córdoba Salmorejo? Porra Antequera style? Andalusian gazpacho? Zoque style Malaga?

There are different recipes Andalusian gazpacho in our region!

doubts can assault any lover of local cuisine, with the request of the club, gazpacho, gazpacho or Zoque. The dishes, which are mainly based on tomato and bread, along with oil, vinegar, garlic and salt. However, there are some differences that perhaps the visitor is unable to see (or taste), but they do nothing but to expand a healthy culinary rivalry between the typical salmorejo of Cordoba and the traditional baton Antequera, always with the gazpacho as neutral and refreshing observer and the "malagueño Zoque" as a variety in the capital of the province, Malaga.

on salmorejo is a native of Cordoba. It is a thick soup made with tomatoes, bread, olive oil, vinegar, garlic and salt, it served cold. The truncheon on the other hand, has its origin in Antequera, in the north of the province of Malaga. It is a thick soup made with tomatoes, bread, olive oil, vinegar, garlic and salt, it served cold. What is the difference then? No more than one pepper. In the latter, a piece of green or red pepper to the recipe, which gives the dish a more intense color is added.

Traditionally, gazpacho is a little more liquid because it contains less bread or a little tomato. On the other side of the club it tends to have greater consistency and thickness. In addition, both dishes are often accompanied by chopped ham, fried bread, boiled egg and tuna, although this may vary due to the tradition of each people. Each kitchen is a world in itself, as evidenced by the Salmoreteca, where the gazpacho is prepared in a thousand ways. Or the white truncheon Art Cozina restaurant in the city of El Torcal, in which almost recovered the ancient recipe salmorejo truncheon and when, centuries ago, there were no tomatoes incorporated.

truth is that the gazpacho and porra differ little from each other and in each of the 115 existing villages that separate Antequera from Cordoba is in your own style . But there one of the key factors: the importance of bread and tomato in both dishes. Therefore, in each Andalusian village it took a different personality characterized by quality and ripening tomato, and characteristics of bread (with more or less the bark, moisture or the amount of crumbs, for example) as well as the type of oil and olive variety which has been done. And also, of course, hands and skills of the chef.

chefs like Dani Garcia have taken as a reference to create gazpacho with other products, such as cherries, although there are others such as watermelon, apple, orange, strawberry, honey melon, mango and even pistachios.

In the capital of the province, Malaga, there is another variety called Zoque . There are very similar to that of the club and others where the difference lies in the use of carrots, a vegetable that is not part of Antequera dish recipes. Depending on every palate, preference for the taste and ingredients used (pan / tomato), can serve more creamy or liquid. It is also common to serve it with some anchovies marinated in vinegar or "escabeche", adding the Mediterranean touch of Malaga. Interestingly, the origin of the word comes from the Arabic term Zoque suqat , ie, wastes or worthless objects. referring to hard bread used in the soup definition :. zoques was (and is) a good way to recycle

Cherry Gazpacho Dani García with anchovies and fresh cheese

The gazpacho is more liquid, since it usually does not contain bread, so even can be served in a glass of water.

If the nightstick to salmorejo there is only a difference in the name and a little consistency, we continue the trip a little longer to get to the gazpacho . A cold soup is made with the same ingredients as described above, plus onion and cucumber , which give a fresher feel. The gazpacho is more liquid, since it usually does not contain bread, so even can be served in a glass. In fact, cooks like Dani Garcia have taken as a reference to create gazpacho with other products, such as cherries, although there are others such as watermelon, apple, orange, strawberry, honey melon, mango and even pistachios. The colors of these gazpacho are very diverse, but with a common denominator: they are a perfect dish to cool the summer.

bleeding is one of the typical clichés when talking of Spain. And it is one of the most attractive products for the millions of tourists who visit our country, especially the south- seeking sun, sand and a drink to help take the heat. It is synonymous with celebration and joy .

In Malaga is usually formed more requested in the chiringuitos (beach restaurants) to accompany good sardines grilled or fried fish. It is a classic cocktail to have in the pool or to accompany a sunset after a day at the beach. And that is the essential element in Moraga (beach party), especially to celebrate every June 23 ^rd the eve of San Juan, the arrival of summer.

Accompany as it may, the fact is that there is no magic formula, nor two equal bloodletting: the only certainty is that the basis of this refreshing drink and delicious is red wine fruit and sugar . The result depends on the quality and talent of the person who prepares it. is also rare to find quality bottled sangria, although brands such as Lolea are offering excellent products.

Sangria is a typical drink from all over the Mediterranean- to extend, for example, Greek and French (and sometimes English) attribute the invention of this tasty and refreshing drink to them

But it is in Spain where actually considered traditional :. and the European Parliament recently adopted the term can only be applied to flavored wines that are made in the Iberian Peninsula, seeking the protection of geographical indications of products. Still, The origin is as uncertain as the recipe itself , although there isa common base. From there, everyone can innovate or adapt it to your own taste.

The sangria is made of red wine and that's where you get your name because it has a colored like blood . Preferably a young wine, fruityred with a high alcohol content is used without barrel aging. Obviously, the higher the quality, the better; but recommendationis or use a reserve or quarrelsome (poor quality of wine).

Accompany as it may, the fact is that there is no magic formula, nor two equal bloodletting :. the only certainty is that the basis of this refreshing and delicious drink is red wine fruit and Sugar

Spain is a large producer of wines with many high quality wines at affordable prices. There are also those who prefer to use a sweeter red wine that has fermented all its sugars ( in the province of Malaga is a great example calls to fresh, prepared by the Fontalba and Capote cellar).

can also use white wine, but then called clarea instead of bleeding. You can even prepare it with sparkling wine cava :. Then it's cava sangria

Besides wine, the other key element for success is the fruit sangria. Ideally, seasonal fruit it should be used. And since bleeding is a drink spring and summer, pineapple, peach, banana and apple, but also the kiwi, pear or orange are often used in Malaga. Important :. Natural always, no syrups

In addition, a touch of cinnamon and a little sugar, the juice of a couple of squeezedoranges fresh and lemons complete the recipe, although some preferred to add soda with bubbles, but also can use the siphon

to raise the alcohol content and depending on the taste, some people will add liquor :. brandy, rum and Cointreau are the most common.

Spain is a country with great flavor. One of the best ways to enjoy it is by exploring their food markets: traditional places where visitors can find the freshest fruit, vegetables, meat and fish. Some of the most famous markets include the Boqueria in Barcelona, ​​San Miguel in Madrid or Seville Lonja del Barranco

However, in Spain sherpas food that would like to approach ten Spanish markets in which tradition rules :. Markets where residents do their shopping every day, places where tradition is maintained and where you can discover local gastronomic secrets and, why not, also tested in one of its small bars where you can cook like nobody else. Bon Appetite!

1 · Santiago · Food Market

scallops, scallops, prawns, barnacles, crabs, mussels, crayfish, lobsters ... and the best Galician fish, fruits, meats and vegetables. These are the products that can be found inside the historic Plaza de Abastos of Santiago, a must see for any traveler interested in gastronomy.

Found in the same place where the original City Market (City Market) was opened in 1870 in the heart of Santiago de Compostela, with its narrow streets, the stones with a lot of stories waiting be counted and close to the famous cathedral. The market operates as a cooperative and some gardeners still go there to sell the harvest collected daily from their gardens; so fresh produce is more than guaranteed. This traditional market has been updated through the use of online shopping services, vacuum packaging to keep their fresh produce to get home and you can even hire your own personal shopper for advice.

Photo: Tourism Santiago

If you are not from Galicia, this could be the best way to get to know the names of their tasty seafood. You can also enjoy areas such as Abastos 2.0, which are within the market and where a weekly menu prepared with seasonal products; or Mariscomanía, where you can take your cooked food if you want. There are also stalls where you can buy handmade cans of food, jams, oils and a wide variety of local gourmet products.

2 · Cádiz · Central Market

in the central market of shrimp Cádiz are so fresh it almost seems like they are jumping around, apparently full of joy, Give him a welcome. This is one of the most interesting places in the capital of Cadiz: not only because of its almost two centuries of history, but because this is where the essence of the southernmost province of the Iberian Peninsula can discover

you can be found within fifty posts dedicated to shellfish massive sword fish steaks, seafood with very strange names and fish that look so good that almost demands to be eaten raw. Not to mention the incomparable shades of red tuna swimming in the waters of the Strait of Gibraltar. You should not miss trying retinto beef, cattle bordering outdoors on land or Vejer de la Frontera Tarifa and cattle whose heads are monitored stroll around Bologna beach, while enjoying the sun.

There are also within this central market a so-called Gastronomic Corner (gastronomic space) where you can try local beer -the Maire, have some natural juices and milkshakes, the taste of a wide variety of tapas or discover the Gadisushi, Japanese cuisine mixed with flavors of Cadiz.

And if you feel that this was not enough, you should know that this food market is located in the center of Cadiz, close to places like the Plaza de las Flores or the beautiful Torre Tavira, where you can find a perfect view of Tacita de Plata whole. La Viña, which is equally traditional and tasty, is just a few steps from the market. It is a mandatory walk for all visitors to Cadiz

Photo: Market Central of Cádiz

3 · Bilbao · Ribera Market

You will be surprised during his visit to the Mercado de la Ribera for sure: It has more than 10,000 square meters. This implies at least three consequences: the first is that you might miss. Second, you should have enough time to spend hours discovering its products, talking with shopkeepers and know the Basque traditions. And third, their measurements make this market largest single market in Europe . In fact, since 190 it has been recognized as the most comprehensive municipal food market by the Guinness Book of Records.

It was built during the 1930s with very large windows, Art Deco and lattice, which make this place a must when visiting Bilbao. It is a unique place on the banks of the Nervion River chat with the townsfolk, who are the best experts on their products and their secrets or curiosities. You have plenty of options: the market has three floors and can not find the best and freshest seafood and land in the Basque Country: meat, fish, fruits, fresh vegetables, mushrooms, cheese, wine, flowers, cakes, seeds, canned or pickled food, etc. Some of the chefs of one of the best cuisines from around the world-kitchen Vasco do most of their shopping here. And anyone can do so from the 70s is no longer a market for wholesalers.

You can make the purchase over the Internet, however you then lose its lively atmosphere, noise, smells and colors beneath this huge building. You can taste some of the products that may be discovered in the La Ribera de Bilbao, where in addition to the wide gastronomic selection can be found jazz music every night restaurant. In addition, the Mercado de la Ribera is located between the old town (Casco Viejo) and the area of ​​Bilbao la Vieja, so it is the perfect place to start walking in any direction to discover the city.

Photo: Ribera Market, Bilbao

4 · Sevilla · Mercado de Triana

If there is a neighborhood that represents the perfection Sevilla, which will Triana, which is on the bank of the river Guadalquivir. This place is full of history and tradition stays here. The Mercado de Triana is located within the boundaries of this neighborhood, right in the heart of Triana, next to the legendary streets of the capital of Andalusia, such as San Jacinto, Betis and Castile.

The food market is almost two hundred years old, although the original building was built during the 12th century On the ground floor, the remains of Castillo de San Jorge, who is of Arab origin and was used more Spanish Inquisition headquarters late as the Middle ages, they can still be found. Going through its corridors is an experience. Not only for the wide variety of fruits, vegetables, meat or fish, but also by the smell of spices, sausages or many handmade products.

This is the perfect place to meet the special character of the neighborhood and the lifestyle of the Andalusian people through storekeepers place. This food market also has ten stalls dedicated to serving meals, they really care about the traditional Andalusian, and other very typical places of culture of Seville as abacería (post where pulses are sold?, Oil, vinegar or cod ).

Market Triana also gives you the opportunity to discover its secrets thanks to a guided tour or even put on an apron and learning some typical recipes of Andalusian cuisine in its cooking school.

Photo: Mercado de Triana, Sevilla

5 · Madrid · Market San Fernando

in the Mercado de San Fernando can be bought fresh lettuce and fish, have a small bottle of beer, has that tear in his pants repaired, the taste of a smoothie of fresh milk, eat Greek Kalamata olives, buy a book, discover the Nikkei kitchen or buy some of the best preserved foods in the country. You can even learn traditional recipes in the kitchen called Market (Market Kitchen), which is a place where different people -neighbours, shopkeepers ... -. Prepared regional dishes and seasonal products market itself

It is located in the Lavapies and next to the Rastro (flea market outdoor). It opened in the middle of the 20th century, although it has been restored in the late 0s, however, it has been lately when traders themselves have prompted a renewal and updating of the building. This has allowed the food market to maintain its traditional character combined with improvements up to date. That is why, apart from the purchase of fruits, vegetables or fish, you can also learn to dance swing, participate in a course of basketry or raise awareness of the world of wines through wine tastings.

Similarly, the market includes food stands where you can find a tasty variety of Greek products, sushi, ceviche or Argentine beef. That said, you should not miss the traditional and most traditional proposals Barroso bar :. A place to taste the Spanish omelette, paella, tripe (dish made with tripe) and other homemade foods

Photo: Mercado de San Fernando, Madrid

6 · Las Palmas · Mercado del Puerto

the Canary Islands do not just have one of the best climatic conditions around the world, but also an interesting cuisine full of local products. You can find them all on the market the Port of Las Palmas. It is a traditional space was constructed from wrought iron in the late 19th

From the typical Canarian banana for gofio (flour cooked with shredded wheat or corn). This market is well worth a visit since you can find products from the Canary Islands as tasty grapes, figs, chickpeas orchards Lanzarote, palm honey La Gomera, black potatoes of Tenerife or tropical fruits like papayas, mangoes, avocados and custard apples. You can also find delicious local liqueurs, cheeses with designation of origin Majorero Fuerteventura or oils and wines with designation of origin as well. Not to mention the fish in the Atlantic and some local as Claca, snapper, grouper or the old Atlantic

is located in a magnificent setting :. Santa Catalina isthmus, which is the narrow strip of land that connects the north of the city with the Isleta, next to the Las Canteras beach. Lately, the Mercado del Puerto has also accommodated international cuisine with small Japanese restaurants in Italian, Scandinavian, American, Basque cuisine, or Brazilian. It has also recently gone to give a social and cultural touch with several proposals. Now you can even make buying music week while a local DJ is heard. Or you can find places where custom bikes or vintage comics 80

. Photo: Mercado del Puerto. Las Palmas

7 · Barcelona · Santa Caterina

Today is one of the most famous paintings of Barcelona: colorful undulating roof and Santa Caterina Market. Ceiling architecture has been considered one of the most attractive restorations of the Catalan capital in recent years and an attraction for visitors.

This traditional market is located in the beautiful neighborhood of La Ribera, which has been supplied with the freshest produce from the 19th century by the market -being the oldest inland city market. However, market history goes further back: during remodeling market the archaeological remains of the old? Convent which owes its name were found. These remains can now be seen in the basement of the market as part of the Barcelona City History Museum. All these features cause this market as one of the most interesting markets in the city, which has about 40 markets well-known as the Boqueria food -some of them, located right on the Ramblas in Barcelona.

There are fresh produce in Santa Caterina: vegetables, fruits, meat, fish and an endless variety of Catalan products and products from other Spanish regions such as Galicia and Andalusia. This fact gives visitors the opportunity to discover some of the best suggestions of the national cuisine. There is a restaurant inside -Cuines Santa Caterina, intended as a store of food products and offering both Catalan and international food. The market is therefore the perfect place to get forces and, after that, continue visiting the gothic side of Barcelona through the narrow streets of the nearby neighborhood Born

. Photo: Mercat de Santa Caterina

8 · · Central Market in Valencia

Central Market in Valencia is one of the most attractive of the city. one beautiful triangle with two monuments such as the Silk (Fish Market Silk) Fish Market and the Church of Santos Juanes (Juanes Saints Church) is formed.

This impressive building in Ciutat Vella was inaugurated at the beginning of 1928 and has a modernist character defined by materials such as iron, glass or ceramics. It has more than 8,000 square meters where about 1,0 jobs are distributed. It is one of the largest markets in Europe specializing in fresh produce. Here you can find almost anything from traditional legumes, vegetables, fruits, fish and meat to more specific products like salty foods, meat offal, Tocinería (made from pork fat food), food in grocery stores or products poultry

This space also has a gastronomic proposal: the central Bar, the stove is signed by a chef with a Michelin star: Ricard Camarena. His suggestion focuses on zero kilometer philosophy: the use of products close to him in his gastronomic proposal. Rumour has it that he was the first to computerize its sales and have a home delivery service, which it has done since 1996. His web site can be accessed in English, German, French, Dutch and Italian in addition to Spanish and Valencian, what can be considered a great attraction for tourism

. Photo: Central Market in Valencia

9 · Huelva · Mercado del Carmen

The Mercado del Carmen de Huelva, which is over 150 years old, it is one of the most characteristic places of the capital of Huelva. This place helped establish the Carmen district, but over time the market became too small. However, in the early 21st century it underwent a makeover that led to its opening in February 2010. He has been a complete makeover :. From the outside, this market looks like a modern art museum

Currently it is not just a place to sell fresh produce, but also a new cultural and tourist attraction of the city. You can find some of the best products of the local cuisine in its highly organized positions. On the one hand, you can find fish and seafood from Huelva, as the white shrimp Isla Cristina to start and cuttlefish (a variety of squid), clams (a type of clam), smooth clams, mantis shrimp, red snapper or red mullet, which are indigenous to this region. And on the other hand, you can be found hams and sausages from Jabugo and from the rest of the Sierra de Aracena.

This site also provides buyers with great varieties of mushrooms, as appetizing as Boletus mushroom or Caesar. Similarly, we must not forget to buy some salt from the salt of Isla Cristina. And if what you want is to get a cooked meal, must pass through any of the five positions were turned into small bars. There, you will find some of the fresh produce market

. Photo: Mercado del Carmen de Huelva

10 · · Malaga Market Atarazanas

street where the Atarazanas Market used to be a beach not long ago. The Mediterranean Sea used to reach this point and because this building was first used as a shipyard during the 14th century was built during the Nazari dynasty and that is the reason why this building still has a touch of Arabia its main entrance, for example. This building has been devoted to different uses in the years-from military barracks to hospitalization, however, since the 19th century has been the main market in Malaga.

Walking through the building is like entering a gastronomic paradise is the perfect place to discover the charcuterie produced within regions of Malaga. Citrus Guadalhorce Valley, the orchards of the Vega de Antequera, tropical fruits of the Axarquía, the tasty seafood from the Costa del Sol or inlays of the Serrania de Ronda. All this creates a unique experience that can be converted into a diverse basket to take home .: Anchovies, mangoes, papayas, tomatoes, artichokes, or Malaga goat cheese all produced in the province of Malaga

in addition, you can also add to your shopping bag indigenous products Malaga as lettuce, Alfarnate almonds, Aloreña olives (the ones with a designation of origin) or carrots Mora (purple) grown in the municipality of Cuevas Bajas.

We love this market and local vendors who work there, so we offer in our Food Sabor Malaga tour for a while.

Photo: Spain Food Sherpas

Some posts traditional sales are now small taverns where you can try all these fresh products immediately and find tasty recipes. Málaga

Photo: Central Market Cádiz

Photo: Mercado de la Ribera, Bilbao

Photo: Mercado de Triana, Sevilla

photo: Mercado de San Fernando, Madrid

photo: Mercat de Santa Caterina

Photo: Tourism Santiago