In Albacete favor the “Mojete” a light and simple salad of tomato, onion, olives, boiled egg and tuna
In Alicante try the “ Arroz con costra “The rice with scab may not be light ( it is rice casserole with bacon, sausage, black pudding and covered with a layer of beaten egg it ) but it is worth a try
In Almería: Perricos The perrico is not a mutt, but a well-seasoned pork sausage including cinnamon and saffron.
Badajoz: the “ Migas” bred crumbs with sardines, melon, grapes or whatever
Caceres: Torta del Casar a cheese fill pie with strong character.
Cádiz: Tortillita de Camarones Shrimp pancakes -a mass of chickpea flour and wheat with water, parsley, chives and shrimp- addictive!
Castellon: Paella!! Nowhere better.
Ceuta: Chuparquía is a pastry with sweet dough, honey and sesame usually eaten to break the fast of Ramadan
Ciudad Real: Berenjenas de Almagro Almagro eggplants are another contribution of Arab origin
Córdoba: Salmorejo for the traditional taste of it book a table at El Caballo Rojo.
Cuenca: Zarajos …fried lamb intestines usually it served as an appetizer cap.
Granada: Habas con jamón (de Trevélez) a special kind of beans cooked with the extraordinary Spanish Ham
Huelva: Mojama y Jamón sea and mountains flavors combine in a tapa The mojama (from the Arabic word musama) is a mediterranean delicacy consisting of filleted salt-cured tuna .
Balearic Islands: Bullit de Peix Usually it served in two rollovers: first the fish and potatoes and then a cooked rice with fish broth boil. Jose Carlos Capel recommend to try the Bullit de Peix in Mustache (Ibiza).
Jaén: Pipirrana con sopas a salad whose basic ingredients are onion, tomato, green pepper with or without cucumber. Sometimes it is added boiled egg, some brown fish meat or sausages.
Málaga: Espetos (grilled sardines or fishes) Espeto is a popular and traditional way to roast the sardines on a cane spear over the heat of the coals in the picnic areas of our coast.
Melilla: Pastelas a kind of sweetish meat and bird pies very spicy, also typical fo Morocco
Murcia: Caballitos It is a must to have the caballitos (fried prawns with batter0 in t Plaza de las Flores Optional but recommende a nice cold beer !
Las Palmas: Conejo en Salmorejo The rabbit in salmorejo is a fairly typical Canary plate. It has nothing to do with the usual gazpacho. It consists of portions of rabbit marinated in oil, garlic and spices and then fried
Sevilla: Gazpacho ! for sure the best in Spain
Valencia: Horchata y fartons. A summer drink served with elongated sugar-coated rolls.