Granada’s Alhambra is an enduring symbol of seven centuries of Arab rule in Spain. The towers of the Moorish palace stand out against the distant backdrop of the snow-capped Sierra Nevada, a contrast that echoes the complexity of Granada’s cuisine. The city sits at a culinary crossroads, looking south to North Africa for sweet flavors and spices, north to the mountains for hearty fare, and west to the Atlantic and east to the Mediterranean for the bounty of the sea.

Arab Reflections

The Arabs introduced many of the crops grown on Andalucia’s sunny coastal plains, south of Granada. Others, including the region’s famous Seville oranges, were imported later from as far away as China. Almonds, figs, dates, quinces, apricots, citrus fruit and pomegranates (a popular symbol of the city of Granada) are used in both savory and sweet dishes. Pastries and desserts often are flavored with anise and cinnamon, reflecting the influence of Arab and Sephardic Jewish cultures.

Ocean Bounty

Granada’s chefs have access to a wide variety of seafood from both the Atlantic and the Mediterranean. Sardines and anchovies are grilled or fried; sole, sea bass and snapper are baked in a salt crust, or added to vegetable and potato cocidos (stews); and shellfish shares the stage with spicy chorizo sausages in paella, Spain’s iconic dish. The city is know for its fondness for fried foods and freidurias are small, neighborhood cafes that sell fried fish, many offering seafood to-go in a paper cone.

Mountain Magic

The Alpajarra region on the southern slopes of the Sierra Nevada mountain range produces some outstanding cheeses and sausages, ingredients that star in many dishes in Granada. But the most renowned product is the jamon iberico, an air-cured ham made from the small, pata negra (black-hooved) pigs that feed on acorns in the Alpajarra woodland meadows. The acorns and the two-year natural cure gives the world-renowned hams a nutty, melt-in-your-mouth flavor.

Regional Specialties

Nothing refreshes on a warm, sunny day in Granada like a bowl of gazpacho, a cold soup made from ripe tomatoes, local olive oil, bread, garlic and salt. Variations include ajo blanco, a cold garlic and almond soup. Locally-grown vegetables--potatoes, artichokes, asparagus and broad beans--are also regional stars. Olla de San Anton is a hearty stew made from broad beans, pig's ear, bacon and blood sausage. Papas a lo pobre are seasoned potatoes, tomatoes, peppers and garlic cooked in olive oil. Plato alpujarreno is inspired by the mountain region’s most famous ingredients--potatoes are fried with sausage, ham and topped with a fried egg.

Classic Snacks

Olives are one of hundreds of dishes offered as snacks in Granada's tapas bars

With its large university, Granada is a hip city with a youthful vibe. The city's tapas bars are legendary, not only for their wide variety of the traditional Spanish bar snacks, but also because many offer free snacks as an enticement to customers. Local tapas feature the seasonal bounty of the sea; hearty sausages, hams and cheeses from the nearby mountains; olives and bites of omelets; stuffed peppers and meatballs. Joining the tapas bars are tea shops and kebab stands, opened by immigrants from North Africa who have settled in the city--an echo of Granada's ancient past.

About the Author


Photo Credits

Suggest an Article Correction