Andalusian cuisine

Notable dishes include gazpacho, fried fish (often called pescaíto frito[1] in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry.

The oldest known cookbook of Andalusian cuisine, Kitab al tabij fi-l-Maghrib wa-l-Andalus fi `asr al-Muwahhidin, li-mu'allif mayhul, dates from the 13th century.

[2] Frying in Andalusian cuisine is dominated by the use of olive oil, produced mainly in the provinces of Jaén, Córdoba, Seville, and Granada.

[4] With five coastal provinces, the consumption of fish and shellfish is high: white shrimp from the Bay of Cádiz; prawns; murex; anchovies; baby squid; cuttlefish; "bocas de la Isla", a dish found in San Fernando that uses a local crab that can regenerate its claw; flounder; etc.

The liquors of the region are also popular, included the anís made in Rute, and in Cazalla de la Sierra, and the rums from the Tropical Coast of Granada (Motril).