page_title: Spanish cuisine
section_title: Andalusia
hierarchical_section_title: Spanish cuisine / Spanish regional variation / Andalusia
caption_attribution_description: Migas Manchegas (typical spanish food)
context_page_description: Spanish cuisine is heavily influenced by historical processes that shaped local culture and society in some of Europe's Iberian Peninsula territories. Geography and climate have had a great influence on cooking methods and available ingredients. These cooking methods and ingredients are still present in the gastronomy of the various regions that make up Spain. Spanish cuisine derives from a complex history where invasions and conquests of Spain have modified traditions, which made new ingredients available. Thus, the current and old cuisine of Spain incorporates old and new traditions.
context_section_description: Andalusian cuisine is twofold: rural and coastal. Of all the Spanish regions, this region uses the most olive oil in its cuisine. The Andalusian dish that has achieved the most international fame is gazpacho, from Hisp.Arabic *gazpáčo. It is a cold soup made with five vegetables, vinegar, water, salt, olive oil, and stale bread crumbs. Other cold soups include poleá, zoque and salmorejo.
  Snacks made with olives are common. Meat dishes include: flamenquín, pringá, oxtail stew, and Menudo Gitano (also called Andalusian tripe). The hot soups include cat soup (made with bread), dog stew (fish soup with orange juice) and migas canas. Fish dishes include: fried fish, cod pavías, and parpandúas. A culinary custom is the typical Andalusian breakfast, which is considered to be a traditional characteristic of laborers which is extending throughout Spain.
  Cured meats include Serrano ham and Iberico ham. Typical drinks in the area include anise, wine (such as Malaga, Jerez, and Pedro Ximénez), and sherry brandy.
caption: Migas
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