Located in southern Spain in Andalusia, Seville i s a small, beautiful city punctuated by architecture and Moorish influences and home to some of Spain's key traditions such as flamenco dancing and Feria, the yearly flamingo festival, the home of Tapas, and much more.
Five food favorites from Seville, Spain
While each major Spanish region has its character and flow that makes it special, like many people, I fell in love with Seville for its walkability, charm, and of course, the food!
If you are planning a trip to Seville, Spain and are interested in food, this post is a good start! Here are five food favorites from my visit to Seville.
Spanish breakfast is probably one of the things I miss the most since I’ve been home. Still, I’m glad I had the opportunity to start many days with a Café con Leche, a sandwich with Jamon Serrano, good olive oil, a sprinkling of salt, and tomato spread on a crusty roll. Add a side of orange juice, and you’re golden.
While the quality and presentation can range depending on it’s a traditional or modern café, the spot that my friends Ryan and Angela from Jets Like Taxis and Hopsmash go to everyday offers all of this for about five euros each.
While I used to spend multiple days a week at coffee shops at home, during my time in Seville, I didn't actually go to any cafes to work. I worked out of my apartment. Setting up a laptop and spending the day is possible in some cafes, but I felt more comfortable either writing in cafes, or socializing with friends.
Visiting cafes in Spain is different than in the US. Unlike much of my experience at home, there's usually no rush to move you on after finishing your meal or coffee. When dining by myself, my time spent cafés allowed me to write without feeling rushed, and it allowed me to observe, reflect, and process what was around me.
I also learned that cafe loyalty is essential, with some Spaniards going to the same café every day with the same group of friends for over 30 years. I love how cafe culture is more significant than just getting a cup of coffee. I encourage you to grab a book or a good friend when you go to Spain or at Café con Leche or in espresso, settle into your seat and enjoy an afternoon.
Espinacas con Garbanzos
A big part of what I ate in Seville was the tapas. Tapas cuisine can be found all over Spain but there are regional regional specialties that are worth trying when visiting Seville and throughout Andalucia.
One of my personal favorites was Espinacas con Garbanzos. Yes, that is spinach and chickpeas, but it’s much more than that to me. Warm and filling, the chickpeas were the perfect texture, this is good comfort food that I probably will be remaking all winter. This last trip to Spain was my longest and at moments that I was homesick, this dish was a comforn.
According to Devour Food Tours, this dish has roots in Moorish and Jewish cuisine, but of course you’ll find these flavors and many other world cuisines.
I am all for cured meat. Spain's mother ham, Jamon Iberico de bellota is why I’m no longer a vegetarian! It wasn’t until last year though, that I tried a dish that I may love just as much: mojama.
It’s a salt-cured fish typically found in southern Spain near Huelva and Cadiz. During the curing process, the tuna loses about half its weight by volume, the texture becomes firm, and the flavor becomes very concentrated. One of the many times I had it in a restaurant, it was served with a drizzle of olive oil, but I would eat it as it is. It’s one of the things that gives me a sense of place when I’m in southern Spain.
Spanish low ABV and zero-proof beer
To round out this list, I have to share a final favorite to beat the heat. It’s funny to write this as I’ve written about craft beer in Seville when I was there last year but this time around, the selection of low-alcohol and non-alcoholic beers, especially Radlers (beer flavored with lemon) was a regular staple in my fridge. The warm temperatures, the easy-drinking crispness of a Cruzecampo, and the light regional lager allowed me to reset and unwind.
Spain is the largest producer and consumer of nonalcoholic beers, and as part of my time there, I had a chance to speak with some in the national beer industry about this category for VinePair. The Spanish are doing low-ABV and nonalcoholic beers well. While I’m happy to drink porters and stouts now that it’s winter here. I know next summer will be the summer of Radlers for me.