A Taste of Málaga – Sun, Sea & Soul in Every Bite
Málaga, the sun-soaked jewel of Spain’s Costa del Sol, is known for more than just its beaches and Picasso’s legacy—its cuisine tells stories of sea captains, Roman traders, Moorish farmers, and Catholic pilgrims. The flavors here are bold but balanced, rustic yet refined, shaped by centuries of exchange and adaptation.
These five essential Málaga recipes are not just delicious—they’re edible history. From the open-fire sardine espetos that perfume the shoreline, to the creamy chill of ajoblanco that has cooled Andalusian summers for centuries, each dish reflects a chapter of the region’s unique past.
Whether you're in southern Spain or cooking from across the world, these recipes come with substitutions, local tips, and cultural context to help you recreate the spirit of Málaga at home. ¡Buen provecho!
Don’t forget to check out our tapas tour to discover more about Málaga’s food scene!
1. Espetos de Sardinas – Grilled Sardines on Skewers
Málaga’s most iconic beach dish—sardines skewered on cane and roasted over open flame.
History & Culture
The tradition of espetos—sardines skewered and grilled over open flames—originated in the late 19th century along the shores of El Palo beach in Málaga, Spain. In 1882, a local fisherman known as "Miguel, El de las Sardinas" opened the first chiringuito, a rustic beachfront eatery, where he began serving freshly caught sardines grilled on bamboo skewers over wood fires. His simple yet flavorful preparation quickly gained popularity, setting the stage for what would become a deeply rooted culinary and cultural tradition in the region. Today, espetos are not only a beloved local delicacy but also an iconic symbol of Málaga’s maritime heritage. They play a central role in celebrations like the Noche de San Juan—a midsummer festival marked by beach bonfires, music, and communal gatherings—and are a staple of family weekends on the coast. The enduring appeal of espetos speaks to the rich fishing legacy of Málaga and the region's close connection to the sea. Read more about the history here.
Ingredients (serves 2–4)
12 fresh sardines, whole (2–3 oz each)
1 tbsp coarse sea salt (15 g)
2 tbsp extra virgin olive oil (30 ml, optional)
1 lemon, cut into wedges
2–3 natural cane or thick bamboo/metal skewers
Substitutions
Use small mackerel, smelt, or herring if sardines aren’t available.
Swap cane for thick bamboo or metal skewers.
Techniques
Sand‑pit grilling in sand‑filled boats (barcas) or beach pits—traditional Andalusian method.
Lay sardines flat on the skewer for even cooking.
Instructions
Rinse sardines, pat dry; leave heads and skin intact.
Skewer 4–6 sardines flat on each skewer.
Season with sea salt; rest for 15 min.
Grill over wood or charcoal fire ~2–3 min per side.
Serve immediately with lemon; drizzle oil if desired.
How to Eat Like a Local
Eat hot, straight from the skewer with fingers.
Pair with Victoria beer or tinto de verano.
Best enjoyed barefoot by the waves.
2. Ajoblanco – Chilled Almond‑Garlic Soup
Creamy, nutty cold soup—Andalusia’s “white gazpacho”—refreshing on hot summer days.
Image courtesy of Happy Foods Tube.
History & Culture
Ajoblanco is one of Andalusia’s most ancient and emblematic cold soups, often referred to as the “white gazpacho.” Its origins trace back to either Roman or Moorish times—both civilizations left lasting culinary imprints on southern Spain. The Romans are believed to have laid the foundation with their simple peasant soups made from stale bread, garlic, vinegar, and water, forming the base of what would later evolve into ajoblanco. However, it was the Moors, who arrived in the 8th century, who transformed the dish by introducing almonds to the Iberian Peninsula.
With the addition of ground almonds, a key Moorish contribution, ajoblanco took on its creamy texture and distinctive flavor. This blend of crushed almonds, garlic, bread, olive oil, vinegar, and cold water became a refreshing and nourishing dish, especially suited to the hot Andalusian climate. Traditionally served chilled and sometimes accompanied by grapes or melon, ajoblanco is not just a summer favorite—it’s a living testament to the layered cultural history of the region. Its enduring popularity today reflects both the simplicity and sophistication of Andalusian peasant cuisine, where ancient ingredients continue to tell stories across generations. Read more about ajoblanco here.
Ingredients (serves 4)
150 g (5 oz) raw almonds, peeled
2–3 garlic cloves
150 g (5 oz) stale white bread, crust removed
50 ml (2 tbsp) olive oil
2 tbsp sherry or white wine vinegar
500 ml (2 cups) cold water
Coarse salt
Grapes or melon to serve
Substitutions
Use almond flour if whole almonds are unavailable.
Bread: any crusty country loaf.
Techniques
Traditionally pounded by mortar and pestle (“mortero”) to emulsify flavors.
Instructions
Soak bread, squeeze water out.
In blender/mortar: almonds, garlic, bread.
Blend while drizzling in oil, vinegar.
Thin with water to creamy consistency.
Chill 1–2 hrs; serve with grapes/melon.
How to Eat Like a Local
Serve well‑chilled in bowls or glasses.
Garnish with Muscat grapes or melon.
Pair with crisp manzanilla sherry.
3. Ensalada Malagueña – Cod, Orange & Potato Salad
A bright combination of sea and citrus—the flavors of Málaga harvested in one plate.
History & Culture
Ensalada malagueña, or Malagueñan salad, is a vibrant reflection of Málaga’s rich agricultural and maritime heritage. Rooted in the region’s landscape and traditions, the dish brings together ingredients that tell a story of both land and sea. Local citrus orchards provide the juicy oranges that give the salad its signature sweetness and brightness, while salt cod (bacalao), a key element, speaks to the influence of Catholic Lent practices, when meat was traditionally avoided in favor of preserved fish.
This humble yet flavorful salad typically combines flaked salt cod, orange segments, boiled potatoes, onions, olives, and a generous drizzle of extra virgin olive oil—sometimes garnished with hard-boiled egg. It’s a dish that celebrates contrast: sweet and salty, soft and firm, refreshing yet hearty. Once a practical way to make use of seasonal produce and pantry staples, ensalada malagueña has become a cherished staple of the local cuisine, often served cold in warmer months. Its enduring appeal lies in its simplicity and its deep connection to Málaga’s cultural and culinary roots.
Ingredients (serves 4)
300 g (10 oz) salt cod, desalted and flaked
3 medium potatoes, boiled & cubed
2 oranges, peeled & sliced
1 small red onion, thinly sliced
½ cup Aloreña olives
2 tbsp olive oil
1 tbsp sherry vinegar or lemon juice
Salt & pepper to taste
Substitutions
Use canned light tuna if cod is unavailable.
Techniques
Combine contrasting flavors: salt cod and sweet orange—a local culinary signature.
Instructions
Cube potatoes; prepare cod and oranges.
Mix potatoes, cod, oranges, onion in bowl.
Drizzle oil and vinegar; toss gently.
Top with olives; serve slightly chilled.
How to Eat Like a Local
Serve as a tapa or light lunch.
Pair with local moscatel or dry vermouth.
4. Porra Antequerana – Thick Tomato‑Bread Cold Soup
A chunky, spoonable cousin to gazpacho—thick, tangy, and perfect for sharing.
Image courtesy of Olive Oil World Tour.
History & Culture
Porra antequerana is a thick, hearty cold tomato soup that hails from the town of Antequera, located in the heart of the Málaga province. The dish takes its name from the porra—a traditional wooden pestle used to mash the ingredients by hand, a nod to its rustic origins and method of preparation. Denser and creamier than its cousin gazpacho, porra was born out of necessity and simplicity, originally crafted by Andalusian farmworkers as a filling, energizing meal that could be easily made with local staples.
Made from ripe tomatoes, stale bread, olive oil, garlic, and green peppers, the soup is blended into a smooth, almost pâté-like consistency. It was designed to be nourishing and easy to share in communal settings, often served with toppings such as hard-boiled eggs, tuna, or cured ham (jamón serrano). As with many dishes rooted in rural life, porra antequerana evolved from a humble field food into a beloved tapa across Andalusia.
Today, it is commonly enjoyed chilled during the summer months, served in small bowls or spread thickly on bread, combining rustic tradition with modern-day culinary appreciation. It remains a delicious reminder of the resourcefulness and rich food culture of inland Málaga.
Ingredients (serves 4)
1 kg (2 lb) ripe tomatoes
200 g (7 oz) stale country bread, soaked
100 ml (3½ oz) olive oil
1–2 garlic cloves
Salt, sherry vinegar to taste
Toppings: diced jamón serrano, chopped hard-boiled egg
Substitutions
Use French baguette style bread.
Techniques
Traditional porra (wooden pestle) used for emulsifying—hence name
Instructions
Blanch & peel tomatoes; blend.
Add soaked bread, garlic, salt; blend.
Slowly add oil to emulsify.
Chill; serve topped with egg/jamón.
How to Eat Like a Local
Serve as a chilled tapa in summer.
Scooped with bread or spoon.
Pair with rosado wines or moscatel.
5. Berza Malagueña – Hearty Cabbage, Chickpea & Sausage Stew
Winter on a plate—a rustic, warming stew full of seasonal and local ingredients.
Image courtesy of Málaga Gastronomy Guide.
History & Culture
Berza malagueña, a traditional Andalusian stew, originates from the rural heartlands of Málaga’s Los Montes countryside, where it served as a vital source of nourishment for laborers—especially olive harvest workers—during the colder months. The term berza broadly refers to stews made with leafy greens (typically collard greens, cabbage, or kale), but in Málaga, it evolved into a robust, slow-cooked dish that reflects the region’s agricultural rhythms and humble, peasant origins.
Historically, berza was a one-pot meal designed to feed large families or field crews using affordable, seasonal ingredients. The base typically includes chickpeas or white beans, combined with a variety of greens and enriched with flavorful pork cuts such as chorizo, morcilla (blood sausage), fatback, or pork ribs. Some versions add pumpkin, potatoes, or green beans, depending on what was available at the time. The result is a deeply savory, comforting dish that was both filling and economical—a perfect fit for hard-working rural communities.
Traditionally, berza is served in two parts, a custom known as “cuchara y pringá”. First, the brothy stew (the cuchara, or spoon course) is eaten, followed by the “pringá”—a plate of the slow-cooked meats and vegetables meant to be picked at with bread or fingers.
In recent years, berza malagueña has experienced a revival in modern Andalusian cuisine. Chefs and home cooks alike are celebrating this dish not only for its rich flavors and textures but also for its embodiment of local, sustainable tradition. Its use of seasonal produce, legumes, and preserved meats aligns with contemporary values around zero-waste cooking and environmental consciousness.
More than just a rustic stew, berza is a living culinary memory—a testament to the resourcefulness of rural Málaga and a dish that continues to nourish both body and heritage.
Ingredients (serves 4–6)
1 small cabbage, chopped
200 g (7 oz) dried chickpeas, soaked overnight
200 g (7 oz) pork ribs/shoulder
100 g (3½ oz) chorizo, sliced
100 g (3½ oz) morcilla (blood sausage)
1 onion, 2 garlic cloves, 1 bay leaf
Olive oil, salt, pepper, optional paprika/cumin
Substitutions
Use canned chickpeas; replace morcilla with smoked sausage.
Techniques
One‑pot layering—slow cooking releases flavors into broth and meats.
Instructions
Sauté garlic & onion in oil.
Add pork, chickpeas, water; simmer 1½ hrs.
Add cabbage & sausages; cook 45 min.
Season, serve with bread.
How to Eat Like a Local
Serve steaming hot, with bread to soak up broth.
Often follows a pringá—meat pulled and eaten with bread.
Pair with bold red wines or a shot of dry anisette.
To cook these dishes is to stir stories into your pot—of field hands breaking bread, grandmothers simmering chickpeas, and beachside grills crackling under the Andalusian moon. Málaga’s food is more than sustenance: it’s a celebration of heritage, hospitality, and the honest joy of good company.
By exploring these recipes, you’re not just making a meal—you’re tasting a tradition. Pair it with laughter, music, and a glass of local wine, and you’ll feel the Costa del Sol shine, wherever you are.