A Tapas They are one of the best ways to join culinary culture Any region of SpainAnd Andalusia is no exception. In this region, tapas is not only Plato to accompany the drinkBut a genuine sample Local gastronomic historyField a Andalusia Bara They offer a unique combination of traditional tastes and recipes that have experienced for centuries.
Next, we present to you 5 best typical tapas that you can’t stop Test in AndalusiaA field from a classic with a highlight to the most traditional dishes, these tapas will invite you to enjoy the best of the Andaluz cuisine.
1. Showcses of cakes
In all Andalusia, especially in Cadiz, shrimp cakes are a cover that is never enough in the tables. Crushing outside and soft inside, this small precious stone is made of light mixture of flour, fresh shrimp and a shade of spices. A real delicacy, which is served as a snack and in every bit tolerates you to the Mediterranean Sea.
2. Alinas dad
Simple but tasty potatoes of Alinas are a very common lid in Andalusian bars, especially on the coast. Thanks to the refueling of olive oil, vinegar, onions, garlic and green pepper, this prepared potatoes are mixed with tuna and solid egg, creating a fresh and tasty combination that is perfect to accompany good wine or beer.
3. Alyloo shrimp
Ajillo shrimp are an important classic in Andalusia. The recipe is simple, but explosive to taste: fresh shrimp, chopped garlic, chili pepper, olive oil and the touch of parsley. Recently, they are served with a pan, in a small clay casserole, accompanied by bread, to wet in flavored oil, which is located in the background. Pleasure for feelings.
4. Flamenquin
Initially, from Córdoba, Flamenquín is a strong lid that consists of pork or hamrano ham, wrapped in the lower back fillet, Empanada and Fried. Like the Spanish version of the schnicell, this dish is usually served with fries or salad potatoes. This is ideal for those who are looking for something more significant.
5. Eggplant with honey
Eggplant with honey is one of the most delicious and sweet covers of Andalusian cuisine. Eggplants are cut into slices, dough and fry, and then bathe in reed honey. The contrast between salty and sweet is what makes this lid an irresistible and very characteristic bite of the region’s kitchen.
