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RESTAURANTSCUISINE17 OCTOBER 2019

MOTRIL'S CUISINE

Frutas Tropicales

Photo: Landahlauts (Flickr). License: CC BY-NC-SA

The cuisine of Motril is intimately related to its geographical features. Motril has a varied cuisine including vegetables, fruit, meat and fish in its local recipes. 

Caña de azucar

Photo: ruurmo( Flickr). License: CC BY-SA

The weather in Motril makes its soil ideal to grow fruits such as custard apples, avocados, peaches, papayas, mangos, figs, bananas or guavas. Regarding vegetables, Motril has a significant cultivation of cherry tomato, cucumber, green beans or pepper. Still, the most representative cultivation of Motril has been and still is that of sugar cane, used for manufacturing white and brown sugar, rum and cane honey. 

Espetos

Photo: Cyberfrancis. (Flickr). License: CC BY-NC-ND

Motril is a city very close to the sea, and obviously fish is a basic ingredient for many of the traditional recipes. Some of the most common fish is sardine, shrimp, fresh anchovy or octopus. Also, there is a great variety of meat, being rabbit meat, lamb or pork its most typical ones. 

TYPICAL DISHES

Cazuela San Juan

Photo: Javier Lastras (Flickr). License: CC BY

The most typical dishes in the local cuisine of Motril are torta real, made of almonds, egg whites and sugar; cazuela de San Juan, a traditional recipe made of pumpkin, spices, sugar and almonds; potaje de habas, a stew slowly cooked with pork and beans; espeto, grilled sardines; fideos a la marinera, noodles with a seafood soup; salamandroña, a stew combining all kind of vegetables with fresh sardines; and gazpacho, a cold vegetables soup, including peppers, onions, garlic, olive oil and vinegar. Gazpacho is probably the most well-known recipe, since it is very typical all over Andalusia and other regions in Spain. 

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