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Outre les poissons, la gastronomie locale s’applique dans bien des recettes régionales : salade d’oranges et morue, gazpacho, ajoblanco, maimones… Quant aux viandes, citons le veau broutard à l’ail ou la queue de bœuf, sans oublier le gibier ou les grillades de veau aussi fort prisées.
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When eating in Fuengirola we find a traditional strong cuisine that has one of its fundamental pillars in fish. Sardine sauce, fried fish, red mullet, horse mackerel, swordfish, whitebait, pink or squid are more than usual among all that you have to eat in Fuengirola. Beyond fish, the local cuisine is lavish in all kinds of regional recipes, among which it is possible to highlight some such as orange and cod salad, gazpacho, ajoblanco or maimones. In the meat section, there are some recipes such as the choto al ajillo or the oxtail, never forgetting the game pieces or the grilled veal, also classic at lunchtime in Fuengirola. The local pastry tradition is clearly marked by the passage of different peoples throughout history. Thus, among its main specialties we find some such as alfajores, roscos de vino, mantecados or saint’s bones, among others that we eat in Fuengirola.
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