Southern Spain is an intriguing mix of Moorish and Christian architecture, sandy beaches, snow-capped mountains and a cuisine scene that may just rival some of the greatest foodie capitals of the world. The southern town of Cádiz is one of the best spots in Spain to indulge in Mediterranean delights. The city’s unpretentious foodie scene has something for everyone – think tables perched high with plates of seafood, locals sipping sherry outdoors beneath the warm sunshine and crowded tapas bars with people of all ages gathered around barrels, chattering and chowing down. Here’s the official Corazon Travel list of seven foods you just can’t miss when visiting this Andalusian seaside town. Warning: do not read when hungry!
Tortillitas de camarones
These crispy fritters are made from shrimp so tiny it’s virtually impossible to separate them. So, instead they’re fried whole in a batter of chickpea flour, onions, parsley and salt and batter, making for a crunchy seafood snack.
Chicharrones de Cádiz
One of Cádiz’s most mouthwatering specialties is pork belly. It’s prepared by chopping up the pork and slow roasting it. The dish is served with fresh lemon and ground cumin, and is best paired with a glass of red wine.
These small anchovies can be eaten in several different ways in Cádiz, like en vinagre, soaked and marinated in sharp vinegar or en adobo, fried to perfection and drizzled with some garlic and a light sprinkling of salt.
Fino de Jerez
Drinks count as food, right? Sherry aficionados should indulge in some fino or manzanilla, a crisp, light sherry variety made from the Palomino grape. The word sherry actually comes from Xeres (Jerez), the Andalusian region where it’s created. Both fino and manzanilla are the lightest and driest of all the traditional Sherry varieties differing only by which part of the sherry triangle they come from. They are aged in barrels underneath a layer of flor yeast which prevents their contact with oxygen and so keeps their pale yellow colour.
Pan de Cádiz
This tasty pastry translates to ‘bread of Cádiz,’ but it’s actually a dessert made of marzipan and candied fruit. Although this sweet treat is especially popular around the holidays, you can enjoy it any time of year.
Pollo a la Canilla
This mouthwatering chicken dish is a favorite with locals and tourists alike in Cádiz. The chicken is chopped and marinated for 24 hours in, you guessed it, one of the darker Jerez sherries, amontillado. The chicken is later sautéed or fried with a pinch of laurel and served steaming hot.
This flavorful beef comes from the famous Retinta breed of cattle, similar to bison and named after the Retin hills above the coastal area of Zahara de los Atunes. Because the cattle roams freely in pastures with a natural diet of fresh grass, scrub, herbs and acorns, the beef is some of the highest quality in Spain. In fact, the beef is of such high quality that the European Union actually recognizes the meat as a special entity. The most popular Retinto beef is añojo, from an animal which between one and two years old, giving more tender, juicy meat and delicious straight from the barbecue.
If you literally can’t go another day without tasting some of these delicious Andalusian foods, you should consider signing up for Corazon Travel’s New Year’s Eve tour in Cádiz, one of this year’s hottest New Year’s Eve destinations. You could spend New Year’s Eve 2018 sampling any and all of these foods all while escaping the freezing temps and enjoying the warm sunshine.