The menu of this region is represented by dishes that include pepper in all its forms. Peppers are the mainstay of Almeria's cuisine. Tomatoes are also very often used here.
In Almeria you should try a hearty dish of homemade migas, which in Seville is known as sastilla la mancha. In turn, in Almeria migas are baked from hard grained wheat with different fillings - vegetable, fish or meat. Migas can be found on the menus of waterfront cafes and are a great option for lunch during rain or cold weather.
The gurullos dish is also more suitable for the fall and winter months. Gurullos are stewed partridges, hare or mountain rabbit meat served with durum wheat pasta.
Pimenton is a typical humble dish of the fishermen of Almeria. The light, flavorful Mediterranean dish is made with vegetables, including peppers and fish. The dish can be served as a soup or with a side of potatoes.
Trigo is symbolic for Almeria and is a dish that takes at least a day to prepare.
Almeria's 200-kilometer coastline has made it possible to use fish and seafood in the local cuisine, including sea bass, mackerel, red mullet, clams, mussels, shrimp, squid and cuttlefish. Almeria also offers mouth-watering borrachillos, papaviejos and buñuelos rellenos in Holy Week before Easter, and turrones, mantecados and alfajores at Christmas.
In a restaurant in Almeria, tourists are asked what type of tapas they prefer when choosing alcoholic drinks. Some useful signs on the menu of cafes in Almeria:
Asado - fried food;
A la brasa - grilled food (barbecue);
A la plancha - food cooked on a metal plate;
Ahumada - a smoked dish;
Al Horno - a fried or oven-baked dish;
Brocheta - food on a spit;
Fundido - a fried sandwich with various toppings;
Lomo - meat, usually pork;
Mariscos - shellfish;
Pescado, fish;
Pincho/pinchito - meat or fish on a spit;
Tortilla - flat bread, omelette
Beer:
Caňa - a small glass of beer;
Tubo - a larger glass of beer;
Tanque - more.
