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Spanish food is in a league of its own. Okay, I might be slightly biased when I say that Spanish cuisine is world class but it’s hard not to fall in love with it. Whether you prefer sweet or savoury, there’s bound to be something to tickle your tastebuds.

One of the first things I do when I visit a new town or city is find the local market. Most big towns and cities have a central market where you’ll find pretty much every type of food from fresh meat and fish, seasonal fruit and vegetables, as well as bread, cheese, and olives for an impromptu picnic.

For a true taste of the best Spanish food these are some of the things you shouldn’t miss.


The Spanish love their jamon (ham) which, traditionally, is made from the hind legs of pigs which are dry cured – first by placing in a barrel of salt and then by hanging to mature which can take anything from six months to several years.

Jamon Iberico is the gold standard of Spanish cured ham, and in pretty much every bar and restaurant throughout the country you’ll find huge legs of ham hanging from the ceiling. The best (and most expensive) jamon is ‘de belotta’ which comes from pigs that have feasted on acorns as they roam the oak forests. As you’d expect this gives the meat a real nutty flavour not to mention quite a price tag!

Jamon Serrano is the most common type and the cheaper alternative to Iberico.

Legs of Jamon hanging in a shop window

Whichever option you choose, there’s a definite skill to slicing the ham from the leg and the Spanish take it very seriously, with slicing competitions held throughout the country.

Don’t worry if your budget doesn’t stretch to a whole leg of ham. You can have it sliced off in front of you in most shops and supermarkets or you can buy it ready sliced and sealed in a vacuum pack. Look for Pata Negra ham to be sure you’re buying the very best.

If you do want to have a go at slicing your own ham at home you can buy special stands to hold the leg of ham – I’ll stick to letting the experts do it for me!


Chorizo is another Spanish favourite – a pork sausage seasoned with garlic, salt and pimenton (the paprika which gives it its distinctive colour). Depending on the type of pimento used, the chorizo will either be picante (spicy) or dulce (sweet).

Chorizo can be eaten on its own or is frequently added to dishes to give a depth of flavour thanks to the pimenton.

If you’re in a tapas bar and see chorizo al infierno on the menu it’s worth ordering for the spectacle alone – the chorizo is put on a skewer in an earthenware dish, sprinkled with brandy and set alight at the table. Using the skewer you can turn the chorizo to ensure it’s cooked on all sides before tucking in and then mopping up the juices with crusty bread.

Chorizo al Infierno

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Mention Spanish cheese in conversation and most people think of Manchego. A hard cheese, it’s made with sheep’s milk and matured for anything from 60 days to two years. However, there are plenty of other Spanish cheeses to choose from.

A display of Spanish cheeses

If you’ve ever holidayed in Menorca you’ve probably tried the cow’s milk cheese of Mahon – one that’s definitely worth a look (and a taste!).

One of my favourites is payoyo made locally to me in the Sierra de Cadiz with milk from the payoya goat, and I’ve also recently discovered cheese matured in Pedro Ximenez sherry – both strong tasting hard cheeses which are absolutely delicious.

Cheese is a staple of tapas bars around Spain and is an ideal way of discovering which cheese you like (and which you don’t).


With coastlines on both the Mediterranean Sea and Atlantic Ocean it should come as no surprise that seafood is popular in Spain. One of the joys of living so close to the sea is being able to sit at a chiringuito eating grilled sardines or calamari caught fresh that day.

A plate of boquerones en vinagre

If you’re not lucky enough to be close to the sea then the tinned or jarred seafood that you find in most shops isn’t a bad alternative, particularly the boquerones (anchovies) marinated in vinegar or olive oil – classic choices and my personal favourites. They’re ideal for recreating the tapas experience at home – just plate up and enjoy with some crusty bread.


Olives tend to be a love ‘em or hate ‘em food and, given that Spain has over 250 million olive trees, it should come as no surprise that olives are everywhere here. Go to a bar for a drink and, chances are, you’ll be given a small bowl of olives alongside your beer.

When I’m wandering around some of the amazing local weekend markets I’m always amazed at the variety of olives – luckily the stall holders are usually only too happy to offer free samples.

A display of olives at the market

If you don’t have the luxury of try before you buy, I’d recommend the classic Spanish olives from Seville – the manzanilla, whose name means ‘little apple’ or gordal, whose name means ‘the fat one’. As you can probably guess by the names these olives are plump and juicy. You can buy them with or without the stones as well as stuffed with anything from lemon to anchovies.

Olive Oil

Naturally, where there are olives there’s olive oil. Spain is the world’s biggest producer of olive oil and no meal is complete without a generous glug or two either during its preparation or when it’s brought to the table. Even a simple Spanish breakfast of pan con tomate is elevated to new heights with a splosh of oil – extra virgin being the best.

Sherry Vinegar

Originating from the Andalucian city of Jerez de la Frontera, sherry vinegar is used in a lot of Spanish dishes including the traditional Jerez dish of ‘Riñones al Jerez’ – kidneys in a sauce of sherry wine and sherry vinegar.

If that’s not to your taste it’s ideal for simple vinaigrette dressings or it can be added to dishes such as soups and stews to enhance the flavours.

Tortas de Aceite

Probably my favourite sweet treat, these are light and crispy tortas made with olive oil and flavoured with anise and sesame.

With their origins in Seville, they’re still hand made to the same recipe from over 100 years ago and are delicious as a sweet snack any time of day. You can also get them flavoured with cinnamon, as well as Seville oranges as a nod to their roots.


You can always tell when Christmas is coming as the shops fill with shelves of turron. It’s a nougat-type of traditional Spanish confectionery made with honey, sugar, egg whites and nuts (usually almonds). Turron comes in two versions – duro, which is the hard one with whole almonds and blando, the soft one where the almonds have been made into a paste. You can also get chocolate covered versions as well.

If you’re missing your Spanish holidays but still want a taste of Spain you can buy a hamper of your favourite Spanish food delicacies (or put together your own) to transport you back to sunny days by the sea.

Why not pin this for later and follow me on Facebook, Instagram and Twitter for more inspiration, photos and updates?

This post was written in December 2019, and updated in December 2021.

If you’ve enjoyed reading this post you might like the following:

The Best Tapas to Try in Spain

A Foodie Tour of Seville

If reading this has whetted your appetite for a holiday in Andalucia you might find these resources useful to help you plan your visit and save you money.

Find the best accommodation. I regularly use as they have a huge range of accommodation options in Andalucia as well as an excellent cancellation policy in case you have to change your plans.

Book a rental car. Andalucia is the ideal destination for a road trip, so hiring a car offers you freedom and flexibility. I recommend Discover Cars which lets you compare multiple car hire sites.

Book your train travel. Travelling by train is a fantastic way to see the Andalucian countryside and can often work out cheaper than hiring a car. The national railway is RENFE but, if you plan to travel a lot within Andalucia, it may be worth considering an Interrail or Eurail pass.

Organise trips and tours. It’s worth booking ahead if you intend to visit any of Andalucia’s most popular attractions. I always use Get Your Guide when I’m planning tours or day trips as they have a wide selection to choose from throughout Andalucia.

Take out travel insurance. Travel insurance is vital and it’s really not worth the risk of taking a trip without it. I recommend World Nomads who have policies to suit whatever type of traveller you are.

Get your travel guides. While blogs (like this one!) can help you plan your trip it’s still useful to have a good travel guide (or two!) to make sure you don’t miss any of the sights.

Andalucia Tourist Information – the official website for Andalucia tourism with information on all eight of the region’s provinces.


  1. I so love this post! Growing up with a historical Spanish influence I miss this food, but of course, they are prepared using local spices and ingredients. Dreaming the day to visit Spain.

  2. Returning from Spain, I was definitely converted to anchovies, which I had previously hated with a passion. The Jamon is first class there – love it in the cones. I’ll have to try the flaming chorizo next time!

  3. Spanish food is world class! My husband bought a ham cradle (without discussing it with me first BTW), and is dying to get a pig leg to slice! Port Salud is my favorite Spanish cheese and I’m totally in love with turrones!

  4. Happily I’ve tried nearly everything on your list. Nearly. Why have I not tried chorizo al infierno? That looks so good. And spectacular. Great post Alison.

  5. I’m salivating reading this! I’d be in heaven eating the ham, chorizo, cheese and olives. Yum! I’ve yet to visit Spain but it just got boosted higher on my list of places to go!

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