As elsewhere in Spain, otoctones eat ham, but the one in Andalusia is called Jabugo, named after the town it comes from in the province of Huelva (west of Seville). This ham has exceptional aromatic qualities. For the other tapas, you will find fried vegetables (eggplant, zucchini, etc.) and fish or squid from the long Andalusian coast. In terms of freshness, the tomato is queen: it can be eaten at breakfast on a slice of bread covered with a tomato purée. Then you taste the tomato soup with the famous gazpacho, of Andalusian origin, which has largely crossed the borders of its region.
Yannick Revel: My favorite is its cousin, the Salmorejo. The composition is quite similar, however creamy. The salmorejo is served very cold, sprinkled with a hard-boiled egg and diced ham. A refreshing and nutritious delight that just a small bowl is enough to satisfy your stomach on a hot day.
– Yannick Revel
Here are some addresses where you can prepare your palate with Iberian flavors. These are not Andalusian but more generally Spanish addresses like:
- Antojo de Iberico in Villenave d’Ornon, lunch formula at noon, tapas in the evening and delicatessen.
- Locadillos (Victor Hugo course) we find the classics of the Iberian aperitif; croquettes, tortillas, calamares…
Blogger, journalist, author, content creator, entrepreneur… Yannick Revel is an insatiable storyteller. On his blog Bon Sud Bon Genre, he shares his vision of the art of living imbued with culture, travel and of course gastronomy. His passion is to meet and transmit, wherever he is. A beautiful beach, an exhibition, a new table, Yannick Revel likes to unearth good and beautiful addresses, sometimes off the beaten track. Between the Basque coast and Bordeaux, the esthete also shares her daily life, her enthusiasm and her favorites on her Instagram account.
