One of the best parts of travelling through Andalucía was the food, and more specifically, the tapas. Andalusian tapas aren’t just snacks, they’re part of the relaxed and sociable culture.
You order a drink in Andalucia, and before you know it, a small plate of something delicious lands on your table. There was always a plate (or three) of tantalising tapas in front of me, from regional fish in beachside chiringuitos of Málaga, family recipes in busy bars of Sevilla and local flavours of Antequera,
Andalucian Tapas
During my time in Andalucía, I tried so many traditional tapas dishes. Some I already knew and loved, others were completely new to me. From garlicky prawns still sizzling in oil to chilled tomato soup, smoky grilled sardines and the much-revered cured ham, each one flavour creating a fiesta in your mouth.
Let’s discover the classic Andalucia Spanish tapas I ate in southern Spain, including what they are, the key ingredients, and a bit of background on where they come from. Working your way through the tapas menu can be a mouth-watering experience, many have origins in Andalucia, and others have become staples in the tapas scene. I hope it gives you some ideas for what to try when you’re eating your way through southern Spain.
Short of time? Quick links for your trip to discover the guided foodie tours in Andalucia and find the best deals on where to stay
Soup Tapas (De Cuchareo)
Porra Antequerana
Porra Antequerana is a traditional cold tomato soup from the Andalusian town of Antequera. Similar to gazpacho but even heavier, porra is made by blending ripe tomatoes, stale bread, garlic, olive oil, and a splash of vinegar. The result is a smooth dip-like consistency rather than a drinkable soup. It’s typically topped with hard-boiled egg and jamón serrano, though some versions use tuna. If you’re veggie, just let your waiter know so they can skip the unwanted toppings.
The name “porra” comes from the tool that was once used to mash and grind everything together. These days it’s all done with a blender, but the flavour is still spot on. Honestly, it’s more like a meal than a starter or tapas — I found this traditional Andalusian tapas pretty filling, especially with the crusty bread to mop up the goodness.
Porra Antequerana
Ajoblanco
Ajoblanco, often nicknamed “white gazpacho,” is a chilled almond and garlic soup from Andalusia. The name literally means “white garlic,” and it’s believed to have roots in ancient Roman and Moorish traditions that shaped southern Spanish cuisine.
Made by blending blanched almonds, stale bread, garlic, olive oil, vinegar, and water, it’s a smooth and light consistency. What makes it really stand out is the addition of Muscat grapes to sweeten the savoury base. I wasn’t expecting to find ajoblanco so refreshing as it was plonked on the table spilling over the glass, but it was surprisingly tasty. If you’re into cold soups like gazpacho but want something a bit different, ajoblanco is definitely worth a try.
Ajoblanco (Andalucian chilled almond and garlic soup)
Crema de calabaza
Crema de calabaza is a creamy pumpkin soup you’ll see often on Spanish menus, especially in Andalusia, where pumpkin is widely grown. It’s a simple dish made from naturally sweet pumpkin blended with onion, garlic, olive oil and vegetable stock.
I tried a particularly tasty version of crema de calabaza in Antequera, topped with toasted pumpkin seeds and jamón serrano. Other places might serve it with croutons or a swirl of cream, depending on the kitchen.
Crema de Calabaza (Cream of Pumpkin Soup)
Fish Tapas (de Pescado)
Espeto
Espeto is a traditional way of cooking sardines in Málaga and along the Costa del Sol. The fish are skewered on sticks and grilled over an open wood fire, right on the beach. The cooking method brings out the natural flavour of the fish, the skin gets a bit crispy, and the inside stays juicy. Served with just a sprinkle of salt and a wedge of lemon, and you are good to go.
When I tried espetos at a chiringuito on Málaga beach, I expected the sardines to be bigger, so they were a bit fiddly to eat. My impatient friends started passing their espetos over to me, and I ended up with a plateful.
Espetos (grilled sardines)
Gambas Pil Pil
Gambas Pil Pil is a famous chilli garlic prawn dish and arguably one of the heroes of Spanish tapas food, although there seems to be some rivalry over where it actually comes from. Some say it’s rooted in the Basque Country, while others say it’s an Andalusian dish.
The dish is made with prawns (gambas) cooked quickly in sizzling olive oil with garlic, chilli, and a hint of paprika, and parsley or lemon is added just before serving. And of course, there’s always crusty bread on the side to soak up all that delicious garlicky oil.
I always get excited when it arrives at the table still bubbling away in a small clay dish. Did you know the name “pil pil” comes from the sound the oil makes as it crackles?
Gambas Pil Pil
Mojama
Mojama is a classic Spanish delicacy made from salt-cured tuna, most commonly found along the southern coast. The process involves salting tuna fillets and letting them air-dry for several months, much like Iberico ham. This method gives the fish a firm, almost jerky-like texture and has earned it the nickname “Ham of the Sea”. My pescatarian friend mistook it for meat and declined the dish!
The mojama tapas I ordered was served on sliced tomatoes with a drizzle of olive oil, a sprinkle of sea salt and toasted almonds. Perfecto!
Mojama (Cured Tuna)
Meat Tapas (de carne)
Jamón Ibérico
Jamón Ibérico is a prized Spanish cured ham, often considered one of the finest in the world. Made from the black Iberian pigs native to Spain, this ham is known for its complex flavours and melt-in-your-mouth texture. The pigs are typically raised in free-range conditions, foraging on acorns, which gives the ham its distinct nutty taste. The curing process can take anywhere from 24 months to several years, depending on the grade of the ham.
There are different types of Jamón Ibérico, with the highest quality being “Jamón Ibérico de Bellota”, made from pigs that exclusively eat acorns during their final feeding period. This Andalusian tapas is served thinly sliced, sometimes with manchego and slices of crusty bread.
Jamón Ibérico
|| READ ABOUT EXPLORING SIERRA NORTE DE SEVILLA
Croquetas de Jamón
Croquetas de jamón (Spanish Ham Croquettes) are one of Spain’s most famous tapas. They’re made by mixing chopped jamón serrano into a thick béchamel sauce, letting it chill, then rolling the mixture into bite-sized logs or balls, coating them in breadcrumbs, and frying until crunchy on the outside.
Although croquettes started out in France, Spain really ran with the idea. They became a clever way to use up leftovers, with endless variations like cheese, chicken, cod, spinach, or mushrooms. The version with Jamón Ibérico adds the regional flavour of Andalucia.
I’ve eaten croquetas in hole-in-the-wall bars in Seville, family-owned restaurants in Barcelona, and even at busy train stations. No matter the setting, they always hit right. They’re generally served piping hot, so let the steam escape before taking a bite!
Croquetas de Jamón Casero
Chorizo a la Sidra
Chorizo a la sidra is a tasty tapas dish with a great mix of flavours. The smoky chorizo, made with pork and spices, soaks up the sweet apple cider as it cooks, along with garlic, bay leaves, and a touch of paprika.
I’ve had Chorizo a la sidra in plenty of places around Andalucía, but it actually comes from Asturias in northern Spain. The local cider there is so vital to their culture that it’s been awarded UNESCO Intangible Cultural Heritage status, recognising its role in the region’s traditions and identity.
Chorizo a la Sidra
Vegetarian Tapas
Patatas Bravas
Patatas Bravas is one of those classic Spanish tapas you’ll see everywhere, not just in Andalucía. It’s super simple but always hits the spot: crispy fried potatoes served with a spicy tomato-based sauce, sometimes with a garlicky aioli on top too. Every region does it a bit differently, which is half the fun of ordering it in new places.
The word “bravas” means “fierce,” which gives you a clue about the sauce’s spicy kick. The ingredients are easy to rustle up—potatoes, olive oil, garlic, paprika, tomatoes and vinegar—but the flavour depends on how each cook makes the sauce.
Some say the dish goes all the way back to the Spanish conquest of the Inca Empire in the 1500s. But most people agree it really took off in the 1960s in Madrid, where two local bars became famous for serving patatas bravas that knocked your socks off with their flavour.
Patatas Bravas
Spanish Tortilla
Tortilla Española, or Spanish tortilla, is a staple in bars and homes across Spain. The standard ingredients are just potatoes and eggs, some with onion (some love it with, others say no way), cooked in olive oil. It’s all about slow-cooking the potatoes and getting that soft texture inside.
Some say the Spanish tortilla originated in Villanueva de la Serena, Extremadura, back in the 18th century. Another written references appeared in an 1817 letter to the Cortes de Navarra, describing how people stretched a few eggs with potatoes and bread. Others credit General Tomás Zumalacárregui with creating the dish during the Carlist Wars as a filling meal for his troops.
Over time, Spanish tortilla has became a go-to dish all over the country, served hot or cold, sliced into wedges, or tucked into a bocadillo. For the Andalucian twist, try tortilla al whisky in Seville, where the thick potato and egg omelette is topped with a whisky and garlic sauce. It is thought that the sauce was invented by a bar who had run out of brandy, and the outcome was a roaring success.
Spanish Tortilla 
Tortilla al Whisky
Patatas alioli
Patatas alioli is a simple crowd-pleasing Spanish tapas dish. It’s basically boiled potatoes smothered in a rich, garlicky alioli sauce. The key ingredients are just potatoes, garlic, olive oil, and sometimes egg yolk or lemon juice to help blend it all together. The sauce is kind of like a garlic mayo but way more flavourful when made from scratch.
Aioli dates back to ancient Rome, where a garlic and oil blend called allium was commonly used. The version we know today likely evolved in Spain and France, especially in Catalonia and Provence. Now, patatas alioliis a firm favourite on tapas menus all over Spain, and I certainly tested a few on my trip in Andalucia.
Patatas Alioli
Pimientos de padrón
Pimientos de Padrón are small green peppers fried whole in olive oil until blistered and soft, then sprinkled with flaky sea salt. Most are mild, but now and then, you’ll get a fiery one! You eat them with your fingers, alongside a cold beer or glass of wine, and I found the bowl was soon empty. This smoky, slightly bitter tapas snack are so addictive!
Padrón peppers trace back to the early 1600s, when Franciscan monks brought seeds from Tabasco, Mexico, to the Convent of San Antonio in Padrón, Galicia. Now protected under PDO status as “Pemento de Herbón,” these peppers are a celebrated Galician product, but served all over Spain from the Basque Country to the Iberian peninula.
Pimientos de padrón
Revuelto de Verduras
Revuelto de Verduras is a simple Spanish dish made with seasonal vegetables and softly scrambled eggs. The recipe is flexible depending on which vegetables are in season. Asparagus made a regular appearance on the menu when I visited Andalucia in spring, and they added a tender crunch to the dish. Other common additions include courgettes, mushrooms, or red peppers.
The vegetables are sautéed slowly in a generous pour of olive oil until just soft, and beaten eggs are poured over and stirred gently with a little salt and pepper. ¡Ya está!
Revuelto de Verduras is eaten at all times of the day from breakfast, light lunch or shared as tapas. If you want to pad it out, add grated manchego or a few slices of jamón for the meat-eaters. But it’s delicious just as it is!
Revuelto de Verduras
|| YOU MAY LIKE TO READ ABOUT EASTER CITY BREAKS IN EUROPE
Espinaca con garbanzos
Espinacas con garbanzos is a classic Sevilla tapas dish that brings together two humble ingredients—spinach and chickpeas. The base is a garlicky tomato sauce, enriched with olive oil, paprika, and sometimes cumin.
It’s believed to have been introduced to southern Spain during the Moorish occupation, which lasted from the 8th to the 15th century. The Moors brought chickpeas to the Iberian Peninsula, and spinach was already known in Mediterranean cooking.
It became especially popular as a Lenten meal, since it’s meat-free and filling. Today, it’s a staple of Andalusian tapas menus, especially in Seville, where it’s often served as a thick, warm stew alongside crusty bread.
Espinaca con garbanzos (Spinach and chickpeas)
Plan your trip to Andalucia
The best way to experience the tapas of Southern Spain authentically is to get yourself to Andalucia. Here are some tapas foodie tours in various cities across the region.
Food Tours in Andalucia
PIN for Spanish Tapas in Andalucia
Disclosure: This post contains affiliate links, which means I may receive a small commission if you click a link and purchase something that I’ve recommended. It comes at no cost to you. Thank you for your support.