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| Malaga's cuisine includes
a great variety of fish, the best expression of which is the famous 'pescadito
frito', an assortment of fried fish including 'chanquetes and chopitos',
small sardines, and red mullet; but there are also sardines on the spit,
marinated fish, anglers, tuna, hake and seafood. The renowned Andalusian
gazpacho has a Malaga variety called 'ajoblanco', made with almonds and
moscatel grapes. Malaga's cuisine is made up of plenty of local dishes:
'habas a la rondeña' (broad beans Ronda style), 'patatas en ajopelo'
(a potato dish), 'pimientos a la malagueña' (peppers Malaga style),
'porra antequerana', 'embutidos de la sierra' (mountain sausages) or the
'sopa campera' (potato based soup) which people drink in Estepona during
the 'Feria Agrícola y Ganadera' (Farm and Livestock Fair, 11 - 15
May). Among the sweets one can try the 'pan de higos' (fig bread), 'roscos
de aguardiente', and the traditional delicious 'pasas' (raisins). When
it comes to wines, Malaga is famous for its sweet varieties, made from
the grapes of Antequera, La Axarquía, in the mountains of Malaga;
the 'aguardiente de Ojén' is an especially renowned liquor. |
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