3 Traditional Foods
You Have To Try in Torre Del Mar

Espetos is a Spanish tradition of grilling sardines, dating back to the late 19th century, when fishermen skewered and grilled surplus fish in small boats on the sand. The modern method usually involves placing 6 sardines on a skewer, seasoning them with sea salt, then grilling them over the open flames of an olive wood fire. Once the sardines are fully cooked and become golden on the outside, they are drizzled with olive oil and lemon juice. It's said that the sardines are best from May to August, when they are a bit fattier, which increases their great flavor. In many beach bars of Malaga, espetos are paired with soft drinks, beer, sangria, or Tinto de verano red wine.Expand

A perfect remedy for a hot summer day called gazpacho is a cold soup consisting of crushed tomatoes, finely chopped cucumbers, onions, peppers, croutons, vinegar, and olive oil. With the same level of familiarity as paella to the consumers worldwide, the soup's refreshing, cool and acidic flavors promote Spanish cuisine at its best. The dish began as a light lunch that the wives brought to their husbands in the field in order to cool them down from the hot summer sun. Shortly after, it began to be served at the end of big meals, although today it is a popular summer appetizer. Throughout Spain, there are a number of gazpacho varieties, such as gazpacho blanco (white gazpacho) or ajo blanco, a Málaga specialty made with garlic, bread, and almonds, with a garnish of green grapes. As the dish evolved, all kinds of ingredients started to be added to the soup, such as watermelon and cantaloupe. Regardless of the varieties, all gazpachos share a common thread of three key ingredients - bread, vinegar, and oil.Expand

Gazpacho de mango or mango gazpacho is a variety of Spanish gazpacho, a refreshing soup that’s traditionally enjoyed cold. As the name suggests, this version is based on mangoes, which are combined with other ingredients such as cucumbers, tomatoes, peppers, jalapeño peppers or chili, onions, shallots, and garlic. All the ingredients are peeled and diced before they’re blended with cold water and olive oil into a mixture with a smooth consistency and a silky texture. Orange juice, lime juice, or vinegar are usually added to the combination to add the necessary acidity, and the soup is typically flavored with spices and herbs such as cilantro, basil, or tarragon. With a subtle sweet and savory flavor, mango gazpacho is traditionally enjoyed well-chilled alongside salads, grilled meat or seafood, skewered vegetables, and crusty bread. This simple soup makes for a great summer appetizer due to its refreshing nature, although it is also commonly eaten as a light meal for lunch or dinner.Expand