Gazpacho and porra antequerana might be one of the most traditional dishes in our province. They use local ingredients to make them, such as tomato, pepper, olive oil, garlic, ham and egg, although the recipes can vary depending on the village. As Fernando Rueda García states in his book La cocina popular de Málaga (The popilar cuisine from Málaga), there are different types of soups:
Gazpacho: both enjoyed cold or hot, it is mainly known in the villages located in Serranía de Ronda and other northern areas like Cañete la Real or Campillos. Another variety in the region is called ‘sopa tostá’ (toasted soup).
Gazpachuelo: the same author says this dish is made with leftover and that is why it is humble, wise and thankful. He also says that it is known in some villages as ‘sopita de los difuntos’ (soup of the death) because, as it is easy to make and comforting, it was served in funerals that were held in the family house. That is the origin of the idiom ‘gazpachuelo, comida de duelos’ (‘gazpachuelo, food of grief’)
Ajoblanco: this dish is celebrated in the villag of Almáchar. It was served with what they could find in the land: a bunch of muscatel grapes that, unlike the popular belief, was not added to the soup but eaten directly in the mouth after each spoonful of the refreshing and nutritious ajoblanco. Legends about traditional dishes say that the origin of this dish comes from the XIX century, when an engineer working in the land took a bite of the ajoblaco that a woman offered him so he could get refreshed and, as he got so surprised by it, he went to the capital city and spread the simple recipe.
Perot soup: the most important dish in the region of Valle del Guadalhorce, specially in Álora. It is made as ancient farmers prepare it during their lunch break and with the ingredients they had: tomato, bread, onion, garlic, pepper, mint, saffron and ground pepper.
Mondeña soup: one of the peculiarities of this soup is that it uses sundried tomatoes. Every family, of course, adds its touch or version, so we can find recipes with potatoes, green beans when they are in season or even clams. All of these recipes finish with the traditional soaking of bread in the soup.
Cachorreña soup: there are different versions of these soups in the province, but they are always seasoned with bitter orange, both with the juice and the zest from fresh or dried oranges. This soup is typical from Cártama and its region.
Siete Ramales soup: this soup is traditionally from the neighbouring villages of Junquera and El Burge. Their close location with Alozaina and the inland area of Serranía and Valle del Guadalorce creates strong similarities with traditional dishes like Perot, solita, mojete and nominar soups. The name ‘siete ramales’ comes from the main seven ingredients: bread, tomatoes, peppers, onion, garlic, optional asparragus and olive oil, which is necessary to make this dish.
When it comes to ‘porra’, a famous one is ‘porra antequera’, traditional in the region of Antequera. It takes its name from the utensil used to plough in the mortar: the pestle. This dish is also called cold porra so as not to be confused with hot porra, which has the same ingredients but cooked and with black pudding or bacon on the side.