Discover Olive Harvesting in Málaga: An Artisanal Process Full of History and Flavor

2025-03-26T11:31:09+01:00

Olive harvesting in Málaga is much more than an agricultural activity; it is a tradition deeply rooted in Mediterranean culture. For generations, this practice has been a source of livelihood for many families and a symbol of connection with the land. Olives not only represent one of the region’s economic pillars but also form the basis for producing the famous olive oil, known as "liquid gold" for its culinary value and health benefits. Every autumn, Málaga’s fields come to life with the start of the harvest, a process that combines traditional methods with modern techniques. This season is celebrated not

Discover Olive Harvesting in Málaga: An Artisanal Process Full of History and Flavor2025-03-26T11:31:09+01:00

February and cold soups: “porra de naranja”

2024-11-04T12:56:49+01:00

One of the best places to have a comforting and absolutely amazing lunch in a cold winter day is Arte de Cozina in Antequera, where Charo Carmona takes pride in keeping alive and sometimes bringing to life traditional recipes from the area using many local and seasonal ingredients. It was in this restaurant that I tried for the first time the recipe that I bring you today in my own version, "porra de naranja". According to the little history Charo tells about every dish coming to the table, this cold soup or gazpacho was served in winter time when

February and cold soups: “porra de naranja”2024-11-04T12:56:49+01:00

Traditional food in Malaga: “Lomo en Manteca”

2024-12-18T12:17:44+01:00

What is Lomo en Manteca? A dish preserved in Tradition Lomo en manteca, literally translated as "pork loin in lard," is a beloved specialty in Málaga. This dish consists of marinated pork loin that is slow-cooked and preserved in melted lard. The process not only enhances the flavor but also keeps the meat fresh for months—a technique rooted in a time when refrigeration was unavailable. The Zurrapa: A hidden gem The dish is not just about the pork loin. The "zurrapa," a spread made from the flavorful remnants collected at the bottom of the lard pot, is a cherished

Traditional food in Malaga: “Lomo en Manteca”2024-12-18T12:17:44+01:00

How to cook Meatballs in Almond Sauce

2024-12-03T17:46:27+01:00

In the picturesque landscapes of Andalusia, the almond tree plays a special role. Though humble for most of the year, it transforms into a vision of winter beauty during its brief blooming season. This delicate nut, a staple of Spanish cuisine, shines brightest in traditional recipes like Meatballs in Almond Sauce, a dish deeply rooted in Málaga’s culinary heritage. Let’s explore the history, preparation, and cultural significance of this timeless Andalusian recipe. The Almond: A Culinary Gem in Andalusia From blossom to nut The almond tree may not be the most striking tree, but during its bloom, it adorns

How to cook Meatballs in Almond Sauce2024-12-03T17:46:27+01:00

Spanish omelette with wild asparagus: A seasonal twist on a classic

2024-12-03T17:43:47+01:00

Last Sunday, a group of friends and I spent a beautiful day in the countryside, enjoying great weather and even better company. After foraging for wild asparagus, we gathered on the terrace to prepare a delicious Spanish omelette with wild asparagus—a simple yet flavorful seasonal variation of this beloved dish. This recipe is an ideal way to elevate the classic Spanish omelette by incorporating fresh, locally-sourced wild asparagus. It’s perfect for enjoying the flavors of spring, but equally delicious all year round with cultivated asparagus.               Ingredients for 4 people 4 large potatoes 4

Spanish omelette with wild asparagus: A seasonal twist on a classic2024-12-03T17:43:47+01:00

Orange and cod salad from Malaga

2024-12-10T10:50:14+01:00

  As soon as the first oranges ripen in the orchard, I rush to the market to buy salted cod and spring onions, eager to prepare this delicious orange and cod salad — a traditional dish you’ll find in almost every tapas bar in Málaga. It’s a recipe that has always been present in my mother’s kitchen, and during orange season, I could easily eat it every day. For dinner, I often make a simpler version without potatoes or eggs, but today, let’s prepare the full traditional recipe. This salad is a favorite to share in our cooking workshops, where

Orange and cod salad from Malaga2024-12-10T10:50:14+01:00

Cooking chards in yellow sauce

2024-12-10T10:50:52+01:00

It’s been raining for days here in the south of Spain, and for many of us, it’s a welcome blessing. The rain brings life to the orchards, making it the perfect excuse for a cozy cooking day in the countryside. With the ground soaked and the chards in the orchard looking fresh, shiny, and crunchy, it’s the ideal time to prepare one of my favorite Easter recipes: Porrilla de Acelgas (chards in yellow sauce). This humble yet flavorful dish has been a family tradition for as long as I can remember. My mother, despite calling it "Spinach," always made

Cooking chards in yellow sauce2024-12-10T10:50:52+01:00

Recipe of Sweet couscous with Jelly and Cream

2024-11-04T11:45:25+01:00

A Cooking Day hosted a large group of American students from Spelman College, Atlanta. We teached them our Recipe of Sweet Couscous with jelly and cream and they loved it. Along with the girls we enjoyed an spectacular dessert, a sweet couscous with Moroccan mint tea jelly and ginger cream, that went straight to our favourites list. The author of this delicacy is Víctor Bermúdez, and Keti learned how to prepare it, among other delicious recipes, in a desserts workshop at “La Mesa” cooking school. The workshop was worth it! The taste, exotic and familiar at the same time, reminds

Recipe of Sweet couscous with Jelly and Cream2024-11-04T11:45:25+01:00

Ajoblanco with fresh green almonds

2024-12-18T12:09:05+01:00

The ajoblanco, a chilled almond soup, is a timeless summer classic in Malaga. In the past, it was a staple dish during the hot months—both affordable and nutritious. Almonds, a humble yet versatile nut, were always within reach, even in the poorest rural homes. A quick walk to the nearest almond tree was all it took to gather the key ingredient for this refreshing delicacy. Traditionally, it’s garnished with grapes, though finding the original Malaga variety has become increasingly rare. A Simple Recipe With a Rich History Making ajoblanco may seem simple today, but it’s worth remembering the effort involved

Ajoblanco with fresh green almonds2024-12-18T12:09:05+01:00

Food “Made in Malaga”

2024-12-18T12:14:46+01:00

Malaga is not just a beautiful destination; it’s a gastronomic paradise waiting to be explored. By supporting local products, we don’t just satisfy our curiosity or palate—we also contribute to the region’s economy and help preserve its rich culinary heritage. For decades, Malaga’s food industry has been quietly perfecting its craft, working hard to achieve the certifications that highlight the authenticity, quality, and uniqueness of its products. Interestingly, while many of these products are celebrated internationally, they often remain hidden gems within their own homeland. The Delightful “Made in Malaga” Label Take a closer look at product labels, and

Food “Made in Malaga”2024-12-18T12:14:46+01:00
Load More Posts
Go to Top