Andalusian cuisine

Andalusian cuisine is the regional cuisine of Andalusia, Spain. Notable dishes include gazpacho, fried fish (often called pescaíto frito^[1] in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry. Culinary influences come from the historic Christian, Muslim, and Jewish traditions of the region. The oldest known cookbook of Andalusian cuisine, Kitab al tabij fi-l-Maghrib wa-l-Andalus fi `asr al-Muwahhidin, li-mu'allif mayhul, dates from the 13th century.^[2]

^ Egeraat, Leonardus van (1965). Motoring Guide to Spain and Portugal. E. Stanford. p. 86.
^ Nasrallah, Nawal (2021). Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn al-Tujībī (1227–1293). Leiden Boston: Brill. ISBN 978-90-04-46947-1.

[1] Egeraat, Leonardus van (1965). Motoring Guide to Spain and Portugal. E. Stanford. p. 86.

[Nasrallah2021-2] Nasrallah, Nawal (2021). Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn al-Tujībī (1227–1293). Leiden Boston: Brill. ISBN 978-90-04-46947-1.

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