The Andalusia region meshes together the flavours of the Moorish influence with Spanish and the Mediterranean. The region is famous for it’s cured hams (jamon serrano), spicy chorizo sausage, vegetable soups such as gazpacho and fresh seafood (fried fish and calamares).

Typically, Spanish have a light breakfast at home of a coffee with milk (cafe con leche) and toast and jam or churros, and follow up with a more substantial mid afternoon meal of a croissant and espresso. Definitely the most popular way to consume coffee is expresso.

Lunch is the main meal of the day and is eaten before the siesta. Many shops still close between 1.30p.m. – 2 p.m. and 4 p.m., although the practice is lessening with Spain having joined the European Union. The most value for money lunch is the fixed price menu. For a set price, the diner is given an appetizer, main course, desert, wine and water. Wine, beer and sherry are all consumed and Spain is a large producer of grapes but not wine.

Tapas were born in Andalusia. There are many tapas bars around the world sharing the Spanish tradition of having a small morsel of food while you have a drink. Tapas are eaten before lunch and before dinner. In Spain the act of having tapas is called tapeo. Each tapas bar will have a tapas specialty and will recommend that you visit other bars to taste their specialties. Some tapas morsels are very small and are free, while you can also purchase half and full serves of the tapas of your choice. Some examples of tapas dishes are: ham mountain cured (serrano), ham from Andalusian pigs fed on acorns (iberico), olives, cheese, fresh anchovies, calamares, prawns, meatballs, marinated meats, snails, salads and tortilla. Tapas are served both hot and cold. The earliest dinner will be eaten in a restaurant is 9 p.m. and goes onto midnight.