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Malaga’s Typical Food: Discover a Different Cuisine

Malaga’s typical food and its dishes conquer our guests every day. As the first gastronomic hotel in Malaga, we think Malaga’s cuisine should be given due importance while adding our innovative and fusion cuisine touch to these traditional recipes. In this way, we manage to offer you an alternative fooding in Malaga with the clear distinction of the haute cuisine of Yubá and Bendito. Do you want to know some of our star dishes? If you thought Malaga’s cuisine was no more than espetos… Keep reading!

1) Antequera Porra
2) Ajoblanco
3) Scrambled Eggs
4) Fenel Stew
5) Dogfish Soup
6) Suckling Goat Stew

Bendito’s best Malaga cuisine: The Antequera Porra

The famous Malaga recipe for the Antequera porra consists of a slightly-thick cold soup, whose main ingredient is the tomato and which is ideal for summer days. This is a typical dish from the city of Antequera in Malaga, although its elaboration is not much different from the famous Andalusian gazpacho and salmorejo from Cordoba. Let’s see how to make it!

Ingredients: 4,4 pounds of very ripe tomatoes, 1 green pepper (medium size), 1 large clove of garlic, 1/2 glass of olive oil, 1 pound of bread from the day before, vinegar (optional), olive oil and salt.

Directions: This Malaga’s typical food is very simple to make. First of all, mix and crush all the ingredients, except for the bread. Pour the dough into a food mill to remove any remaining tomato skin and pips, until you get a homogeneous cream. Then add the bread, previously peeled and sliced. Carefully whip again while slowly adding the extra virgin olive oil, until you get a very thick cream. You can add vinegar, but it’s optional. Finally, keep it cool in the fridge to eat it fresh. Do you want a Premium touch? When serving, garnish it with diced Serrano ham, chopped hard-boiled eggs, natural tuna or simply a little olive oil.

Bendito’s version: In our Bendito restaurant, we offer an alternative to this Malaga’s cuisine. Our exquisite roasted tomato & pepper cold soup with smoked cod, crunchy Aloreña olives and violet carrot balsamic. When making this succulent dish, we follow the traditional recipe but roasting all ingredients. In addition, we bake the Aloreña olives until they are dried and get a deliciously crunchy. Finally, the complex garnish makes this traditional dish an excellent model of our signature cuisine. What else could round off this experience? A glass of Andrés & Tito White Wine, an excellent Sauvignon Blanc with D.O. Sierras de Málaga. Sounds delicious, right?

The Most Popular and Different Fooding in Malaga: The Ajoblanco of Yubá

If you like the idea of having a cold soup now that summer is coming, we suggest the Ajoblanco, a traditional dish from Malaga’s cuisine, whose recipe is very simple and needs few ingredients, easy to get and economical. Take note!

Ingredients: 20 or 25 raw and peeled almonds, 1 clove of garlic, 1/2 glass of sunflower oil, 6 cups of water, 1 small crumb of bread, salt and vinegar.

Directions: Mix and crush all the ingredients, except for the water, using the blender. Then, when the dough is fine and white, add the water, rectify the salt and keep it cool in the fridge. Ideally, this Malaga’s typical food is served very cold and with muscatel grapes garnish. A delicacy that requires technique and experience to nail it!

Yubá’s version: Now that you know the traditional recipe for this delicious dish, the Yubá restaurant in Malaga invites you to taste a different Malaga’s cuisine: Local garlic cold soup with cured sardines, loquats and Pajarete wine slush. In this modernist and complex version of this traditional and local delicacy, we accompany the cream with some delicious sardines cured in salt and oil and with some loquats cooked in a light syrup. And to top it all off, you can pair your dish with an excellent Moclinejo’s Pajarete wine slush from Bodegas Dimobe. Can you think of a more refreshing local dish?

Other National and Malaga’s Cuisine: Yubá Recreates the Scrambled Eggs

Who has never tasted some delicious scrambled eggs? With potatoes, ham, pepper, chorizo… There are many variations on this traditional dish depending on the town, but there is no doubt that it is a typically Spanish recipe. Do you want to know how to cook this delicacy?

Ingredients: 2 large potatoes, 1/2 onion (fresh, large, white and sweet), 1 green pepper, 2 large eggs and virgin olive oil.

Directions: Not surprisingly, we suggest an example of fooding in Malaga. First of all, cut the potatoes into slices, the green pepper into strips and the onions into julienne strips; salt to taste. Then prepare a pan with plenty of olive oil, add the potatoes, onions and pepper and fry over low heat, taking care not to burn them, and stir from time to time. When they are fried (almost cooked), pour the eggs over the fried food and salt to taste (please note the potatoes and peppers already have salt). Using a skimmer, break the eggs and stir them together with the rest of the ingredients, letting the eggs set up. Turn over from time to time, so that they set up homogeneously, taking care that they do not burn or become too brown. Finally, take out of the frying pan and drain with a skimmer the maximum amount of oil left. And ready to plate up!

Yubá’s version: However, if you are looking for a different Malaga’s cuisine, Yubá offers a variant of this traditional dish: the delicious 63º Egg, spicy red tuna Tartare and crunchy potatoes. This is an Asian version of the traditional scrambled eggs. You can taste a succulent spicy red tuna tartare with an egg cooked in sous-vide, at low temperature, which breaks and explodes like a coulant. In addition, a potato called Spunta is used, whose mild flavour and low oil absorption make it ideal for frying. What are you waiting for to taste this innovative dish?

Discover other dishes from Malaga in Yubá: Fennel Stew

In Malaga we have plenty of stews and love eating them; therefore, the exquisite fennel stew could not be missing from this list. This Malaga typical food, specifically from Canillas de Albaida, is a perfect gastronomic jewel for the arrival of the cold weather. Are you curious about it?

Ingredients: 1 pound of white beans, 1 pound of chickpeas, 1 pound of fennels, 2 medium sized carrots, rice, 1 large tomato, 4 cloves of garlic, 1 piece of Iberian bacon, 1 black pudding from Canillas, half pound of pork ribs, 2 peppers, extra virgin olive oil, salt, cumin, cloves and pepper.

Preparation: First, make a sauté with oil, the chopped garlic, the peeled and chopped tomato and the chopped peppers. When everything is well stirred, put it in a pot with the rest of the ingredients, except the black pudding. Cook over a low heat for about an hour (until the beans are tender) and five minutes before it finishes, add the black pudding. And let’s eat!

Yubá’s version: As you would expect, in our restaurant we propose a different Malaga cuisine: A delicious Pot of wheat and fennel. In this Andalusian vegan stew, we remove the meat and replace the rice with a hard wheat paste in the shape of a pine nut, cooked with fennel and a toasted-vegetable broth. It is also one of the stars of the Malaga culinary event “Cocina del retorno”. The main goal of this event, organized by Marbella All Stars and Sabor a Málaga, is to help Malaga restaurants to overcome this crisis, so it proposes an exquisite menu that will be available during a month from the opening of our Yubá restaurant. You should definitely come and give it a try!

Yubá’s Malaga recipes: Dogfish Soup

Who doesn’t know about the traditional dogfish soup? This popular Malaga soup was common in the pubs of the fishing districts, where it was eaten hot and spicy at dawn after fishing. Are you ready to prepare it?

Ingredients: Half pound of dogfish, half pound of clams, 100 grams of almonds, 6 cloves of garlic, 1 or 2 slices of fried bread, 1 pepper, 1 red tomato, 1 chilli pepper, 1 and a half litres of water, 1 sprig of mint, 1 lemon, saffron, extra virgin olive oil and salt.

Preparation: For this fantastic recipe, first peel the almonds, blanching them for a few minutes in boiling water. Then, make a sauté of garlic, pepper and tomato and grind it in a food processor. In the same oil, fry the almonds and the slice of bread and take them to a mortar, where they are mashed with the chilli until obtaining a fine paste. Meanwhile, in a pot with water on the burner, put the dogfish and the clams, and add saffron or colourant and salt. When it starts to boil, add the mashed ingredients and leave it on a low heat until the clams open. It is served very hot with a leaf of mint and a piece of lemon, if you like, to add to the broth.

Yubá’s version: Next, we present you another star of the Malaga event “Cocina del retorno”: the Dogfish meatball and its spicy soup. In this different kind of Malaga cuisine that our restaurant proposes, we adapt the original recipe and create a meatball with the dogfish. In addition, we add a roasted habanero chili, which will give it that spicy touch, while achieving a smokier flavour. Delicious, isn’t it?

Yubá and Its Different Malaga Cuisine: Suckling Goat Stew

This is one of the most famous Malaga recipes, since the Malaga suckling goat is the first Spanish goat meat with a quality brand. Let’s see how to prepare it!

Ingredients: 1 pound of chopped Malaga suckling goat, 1 pound of ripe tomato, 1 onion, 3 cups of extra virgin olive oil, 4 cloves of garlic, 2 green peppers, 1 teaspoon of sweet paprika, 1 pinch of chopped fresh rosemary, 1 pinch of chopped fresh thyme, bay, peppercorns, 1 cup of white wine, 2 cups of chicken stock, sugar, salt and pepper.

Preparation: First, sauté the meat with the oil in a large clay pot until it begins to brown. Then set aside. In the same oil, brown the sliced garlic and then the finely chopped onion and peppers until the onion becomes transparent. Add the herbs, pepper and paprika, stir it over a few times and add the wine. Let it evaporate and add the grated tomato and a teaspoon of sugar. Simmer for 30 minutes. Rectify the salt and pepper. Finally, add the sautéed goat and the chicken broth, and leave it on a low heat, covered, for about 35 minutes. Finally, check that the goat is tender. And ready to be tasted!

Yubá’s version: We arrive at the third candidate of the culinary event “Cocina del retorno”, the exquisite Goat and Malaga goat cheese pie with chard. In this delicacy from our different Malaga cuisine, we roast the goat at a low temperature, previously shredded, and press it to obtain a pie. In addition, we accompany it with red and green chards sautéed and creamed with goat cheese from Malaga. A treat you will not want to miss!

Now that you know the great variety offered by Malaga’s typical food, remember that in Malaga Premium Hotel you could enjoy all these dishes and let yourself be surprised by our innovative contributions to the local cuisine. Come and visit us! We will be waiting for you!

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