Granada as with many other Spanish cities boasts a lively and vibrant way of life that offers an appetizing selection of region specific dishes. Granada boasts an interesting range of gastronomy with many of its dishes mainly being Arabo-Andalusian influenced cuisine. The Arabs dominant presence in the south of Spain left its tracks on the heritage and food known to be eaten often in Granada. This is seen through the frequent use of aromatic spices in the meals.

During 711 up until the late 15th century Spain was known as Islamic Spain. Not only where there Muslims alone but there was a very cultural mis of Christians and Jews. All bonding together without conflict. In 711 the Muslim forces conquered the Iberian Peninsula. The Iberian Peninsula is in southwest Europe. After their successful invasion the region became one the of the greatest Muslim civilizations. The core of Muslim rule in Spain was in Southern Spain.

The Muslims often cooked with spices including cinnamon, coriander and saffron. These spices are often found in Grenadian dishes. Alpujarras is a very popular stew also known as a ‘gypsy stew. The dish consists of potatoes, peppers and eggs. The potatoes are slowly fried alongside olive oil, the peppers and eggs. Many people liked to jazz up the alpujrras, by requesting extra additions such as sausage or ham. This stew is the perfect stew to warm up to best to have after receiving not so great news.

Zamras are another eggy dish. Zambras in Granada are served best at Sacromonte, or “sacred mountain,” restaurant.  Zambras is more of a dinner omelet including mutton brains, nuts and chorizo. This delicious dish has traditionally been a gift to all those who embark on a spiritual pilgrimage up to the Sacromonte hill on Saint Caecilius’s.

Ever heard of Olla de San Antón. This is the true typical food of Granada. This dish originates all the way back to the Spanish Civil War. The Spanish Civil War broke out in 1936.  Those times where extremely downtrodden economically, and so the locals made it their mission to make use of the food leftovers. They created the hearty Olla de San Anton stew with beans, rice and all the leftovers from the slaughtered livestock, including the tail.

A very interesting fact about Grenadian food is that it all its cooked food stuffs dishes are served in a unique ceramic dish with designs on them. This helps the aesthetic pleasure one experiences when eating a Grenadian dish. One final dish loved by many is Gazpacho. Gazpacho is a rich flavored garlicy tomato sauce that is usually served as a soup with bread on the side. In the 19th century the typical red gazpacho color evolved. Gazpacho is wonderful dish that can be gulped down in the split of a second by a skier who has just come in from a rough ride on the slanting mountain tops. Overall, we see that most of the Grenadian recipes are tailored towards the cold alps while being influenced by the cities rich history.