The Food of Seville Spain

Food is an interesting way to explore the culture and people of a particular place. You can learn a great deal about the hospitality ideals of a locale from the way the hotels there serve an international client base.

In places where hospitality is a primary consideration, a hotel breakfast bar will convey the welcome in a way nothing else does. Food intended to please everyone from a Japanese salary-man to a family of American tourists, or a European palate, tells you that local management understands their customers. A breakfast menu designed around local dishes and scheduled for local mealtime preferences, tells you another story. These displays are generally unconscious and innocent of intent: but they have a significant impact on travel experiences.

The Seville area has a sunny Mediterranean climate with extended growing seasons that easily sustain olives, citrus, and a broad variety of fresh vegetables. It is also a brief hour away from the ocean. Despite this ready access to a broad range of possible ingredients, the traditional cuisine of the area is largely shaped by historical and cultural norms.

Dishes are meat-heavy, with a brief nod to vegetables in the form of potatoes and olives. Tomato and sweet peppers make their appearance as well, but more as ways to add flavor than as main ingredients. If you love meat and potatoes, Andalusian cuisine will appeal to you.

Breakfast, or desayuno, is generally coffee with hot milk added to your taste (cafe con leche), and various types of heavily toasted bread with meat toppings featuring Iberican smoked meat. Small hard-crusted loaves are split, heated on a hot plate, then softened with olive oil and tomato water. (Imagine dicing up a tomato very finely (think puree), removing the bulk of the tomato solids, and using the remaining liquid to render the hard bread soggy.) The temperatures of the food are also significant with hot bread combining with cold cuts, room temperature olive oil, and refrigerated tomato water… the end result being a lukewarm dish with a consistency suitable to all possible dental arrangements.

While some herbs make their appearance in Andalusian style dishes, they are lightly applied… often to the broth used to cook seafood or the common dish Caracoles (tiny little snails in a salty, herbed broth). If you prefer mild, unseasoned foods, this will appeal to you.

Thus far my favorite dishes have been a salad of fresh tomato chunks, chopped sweet green peppers, large pieces of chewy cooked squid, lemon juice, salt and pepper, and the inevitable Caracoles with a broth chaser.

Despite fish being a widely varied fresh ingredient, the locals feel the bounty of the sea should be allowed to shine through without assistance. They will serve a tray of five kinds of seafood, all breaded and cooked the same way with the conviction that this is the best way for the diner to enjoy the beauty of local cuisine. Sadly, my palate lacks the sophistication to appreciate this approach. Some of the fish seemed saltier than others, and the consistency of each allowed me to distinguish between various golden brown chunks, but over all – it was fish. Fresh, nicely cooked, but prepared for local tastes. I wanted to ask for tartar sauce or malt vinegar… but there were ample lemon wedges provided, so it seemed like I might risk insulting the cook. Insulting the cook, especially if you’re going to be around for a few days, is never a smart move. So I ate as much fish as my stomach needed and left the rest. The way things go here in Seville, I may just lose weight.


Are you a fan of Spanish, particularly Andalusian cooking? What should I look for on the menu? I’ve already discovered Secreto Iberico (a juicy cut of beef). What kind of vegetable dishes should I watch for that don’t showcase the humble potato?

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Reformed road warrior with side interests in human rights, fuzzy creatures, great food, and a healthier planet.

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