Mijas - Local dishes
Mijas has an extensive culinary menu of typical, creative, international and fusion dishes… they will not leave you indifferent. In our bars, restaurants and beach bars there is something for all tastes and budgets. When visiting Mijas, it is a must to enjoy and savour the wide range of cuisine it has to offer.
Our traditional cuisine is based, above all, on the rich and varied first courses, due to its great variety of hot and chilled soups. We can highlight local dishes such as Salmorejo, Maimones, Cachorreñas and Gazpachuelo, and typical sweets such as muffins, fried milk, egg cakes, Buñuelos and Hornazos, honey or oil cakes all of which inherited from the Arab era.
Here are some of the traditional dishes of Mijas and how they are made:
Mijas is well known for its bread which is baked in traditional fire ovens and can be bought in various bakeries of Mijas.
SUGARED ALMONDS (GARRAPIÑADAS)
One must try the typical sugared almonds that are fresh made every day and can be purchased on the traditional stands that are scattered around the village.
Fresh fried fish from the Mediterranean Sea is the clearest representative of the Malaga cuisine and served all along the Malaga Coast including the 15 kilometers of beaches and beach bars of the Mijas Coast. Here you will also be able to savour the skewers of sardines that are cooked on the sand with hot coals.
-Preparation: The fish (hake, cuttlefish, squid ...) is cleaned and cut into small pieces, except the anchovies and sardines which are left whole. Salt the fish, batter it in flour and fry in very abundant and very hot olive oil. Once well drained, they are served very hot, along with the some lemon wedges.
AJOBLANCO WITH GRAPES
Is a chilled creamy soup or Gazpacho of great popular tradition, made with almonds, bread and garlic, served with grapes from Malaga.
-Ingredients: 300 gr. of peeled almonds, 400 gr. of bread crumbs, 6 tablespoons of vinegar, 4 cloves of garlic, olive oil and salt.
-Preparation: crush the almonds and garlic in a mortar, until you obtain a creamy paste. Soak the bread in a little salted water, once soaked, mix with the almonds and garlic paste. Four tablespoons of olive oil, vinegar and a little salt are also to be added. Then add water little by little, stirring non stop - approximately one and a half litres - until the mixture reaches the desired creamy consistency. The Ajo Blanco is reserved in the refrigerator until serving time. It is served and eaten with peeled seedless grapes.
Is a thick type of Gazpacho, a traditional Andalusian dish that is eaten cold.
-Ingredients: 5 ripe tomatoes, 2 cloves of garlic, stale bread, olive oil, vinegar, salt and 1 hard-boiled egg.
-Preparation: Peel the tomatoes, and blend together with the garlic cloves and the bread. Once a paste is made, drizzle in the oil into the paste, bit by bit stirring constantly. It is very important to do it slowly until you get a thick emulsion. Add salt and vinegar to taste. Before serving, decorate with crumbled boiled egg.
A rich creamy soup made with bread, egg white, and mayonnaise sauce previously diluted in a little of the same broth. A few mint leaves will add a touch of excellent flavour to this dish.
A refreshing chilled summer soup made of fresh tomatoes, garlic, cucumbers and green peppers.
-Ingredients: for six people:
1 kg and a half of ripe red tomatoes, 1 cucumber, 1 green pepper, 1 small cup of olive oil, Vinegar, Salt, 2 or 3 garlic, Bread from the day before, soaked in water.
-Preparation: Peel, seed and chop the tomatoes. Put in the blender together with the soaked bread, the skinless chopped cucumber, the seedless and chopped peppers and the garlic. Then add the oil, a little salt and a teaspoon of vinegar. Blend well and then passed through a strainer, so that there are as few lumps as possible. Finally a little cold water until you get the right consistency of the Gazpacho.
A warm soup made with garlic and pieces of bread. It is a very simple dish, since you only need bread, garlic and olives.
-Ingredients: 2 or 3 cloves of garlic, bread, olive oil, salt and water.
-Preparation: Soak and drain the bread. Fry in some oil the chopped garlic, chopped bread with some salt. When the bread is fried and the garlic is slightly golden, add a little water and stir until it boils. It is served with fresh green olives.
It is a hot soup similar to Maimones, but less thick and with the bread cut into small slices. The bread is fried together with the garlic, an egg is curdled; it is also eaten with olives.
-Preparation: Put three quarters of a litre of water into a pot and salt to taste. In a mortar add a clove of crushed garlic with half a teaspoon of paprika and mixed with a drizzle of olive oil, to make a paste. Put the paste into the boiling water add the finely sliced bread and the beaten eggs. Stir and remove the pot from the heat, letting the soup stand covered for 10 minutes before serving.
Cod and seafood bread soup. After soaking the bread, it is put into the mortar, with garlic, oil and paprika. All this paste is stirred into boiling water and then sprats and clams are added. Once the soup is made add the cod and salt, cook a little more until the cod is cooked. Serve hot.
A rich, warm fish soup that is made from a wide assortment of Mediterranean, white fish.
-Ingredients: a whiting, a hake head, a red mullet, a sole, two carrots, two cloves of garlic, a medium onion, parsley, salt and water.
-Preparation: Place the cleaned fish in a pot with a litre and a half of water; add the chopped carrots, garlic cloves, a sprig of parsley, chopped onion and salt. Cook for half an hour, before serving, remove the fish and cut into bite size pieces and return to the soup.
A hot soup that is made with tomatoes, onion, garlic, pepper, olive oil and water.
-Preparation: In a frying pan, mix the finely chopped onion, the peeled and chopped tomatoes, the garlic and the peppers with a little oil to make the “fritillo”. Bring water to a boil and add the mixture, season with a little pepper and cumin, and add the sliced bread (previously softened in water). Bring to the boil and simmer. Once the soup is made, leave to settle before serving with bread.
This dish can be served with clams, mussels, or chopped Serrano cured ham or Malaga grapes.
This simple, yet tasty, traditional soup is made in a saucepan with saffron, minced garlic, peppers, clams, lemon, water and salt; everything is boiled and served with slices of bread.
A peculiar and refreshing potato salad made with chopped cod, oranges, chives and green olives and a drizzle of olive oil. The cod is pre-soaked, and then roasted, before mixed with boiled potatoes, olive oli, strong oranges and finely chopped chives and garnished with green olives.
Is a type of porridge made with flour. The flour is added to warm water and stirred until dissolved. Then it is put on the fire until it is curdled. They are served with pieces of fried bread, a few tablespoons of honey or condensed milk.
A baked yeast bread dough with an egg in the middle. This is a typical product that is eaten at Easter Week.
This is a very popular sweet/desert in Mijas. It is made by boiling milk, cinnamon sticks, a lemon peel and sugar. Flour is added after to make a dough which is later cut into squares and fried. The Fried Milk is served with sugar and ground cinnamon on top.
These delicious traditional fried donuts can be bought at street stands in Mijas village on Wednesdays and Sundays and everyday in the summer months in La Cala de Mijas. The dough is made in a “Lebrillo” (large clay bowl) and is given a circular shape with your fingers (this is all an art) and then deep fried. It is served with sprinkled sugar.