Andalusia is what lays in the Spanish south.
Andalusia, where the scorching summer heat produced a variety of cold soups, and the Arab influence is still present in the ingredients and cooking methods.
Tapas were first served in Andalusian coach inns and there is still an incredible variety of them to be had in Andalucia. Not to forget that Jabugo ham –the most prized Serrano ham- and the best marinated olives come from this region. They come in the wonderful company of spicy potatoes, fried fish, either plain or marinated, and wonderful seafood, and gazpachos, because there is more than one recipe for gazpacho. Apart from that, Andalusian cooking shows deep Arab roots, patent in their selection of spices and the liberal use of honey and nuts. Catholic nuns at Andalucian convents are famous for their confectionery; some of their recipes can be tracked back to the fifteenth century.
Traditional specialties, done in Andalucia like nowhere else, include gazpacho; caracoles en salsa (spicy snails); oxtail stew; pescaito frito (fried fish); bienmesabe (marinated fried fish); pipirrana (salad with peppers); potaje de Cuaresma (spinach with chickpeas); cocido Andaluz (boiled dinner); yemas (candied egg yolk confections); buñuelos (fried batter with a filling); pestiños (sweet fried pastries served with sugar and cinnamon or drizzled with honey)