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Andalusia Restaurant Reviews
Andalusian cuisine, as diverse as the geography of seacoast, farmland, and mountains, is held together by its Moorish aromas. Cumin seed and other Arabian spices, along with sweet-salt combinations, are ubiquitous.
The eight Andalusian provinces cover a wide geographical and culinary spectrum. Superb seafood is at center stage in Cádiz, Puerto de Santa María, and Sanlúcar de Barrameda. Jamon ibérico de bellota (Iberian acorn-fed ham) and other Iberico pork products rule from the Sierra de Aracena in Huelva to the Pedroches mountains north of Sevilla. In Sevilla look for products from the Guadalquivir estuary, the Sierra, and the rich Campiña farmland all prepared with great creativity. In Córdoba try salmorejo cordobés (a thick gazpacho), rabo de toro (oxtail stew), or representatives of the salt-sweet legacy from Córdoba's Moorish heritage such as cordero con miel (lamb with honey). Spicy crema de almendras (almond soup) is a Granada favorite along with habas con jamón (broad beans with ham) from the Alpujarran village of Trevélez.
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