What is it:
An ancient dish that is a precursor to ratatouille. It contains pumpkin, eggplant, tomato and chickpeas, seasoned with cumin and saffron.
How and by whom:
It has Arabic influences and used to be eaten by pilgrims and travelers.
Do we know it:
Virtually unknown in the Netherlands!
Where:
In a small restaurants in Seville's old quarter.

What is it:
A small, sweet pastry from Écija (between Ronda and Seville). It has a caramelized top and a soft, creamy inside.
How and by whom:
Often eaten with a strong coffee.
Do we know it:
Unknown outside Andalusia and difficult to recreate!
Where:
At a bakery in Écija or a local pastelería in Carmona. Or just ask at any other place in Andalusia (you never know).

What is it:
A real peasant dish from Andalusia! Tagarninas are wild thistle stalks sautéed in olive oil with garlic, peppers and sometimes an egg.
Taste:
Tastes a bit like a cross between asparagus and artichokes.
Do we know it:
Not to be found in the Netherlands, as this vegetable only grows in southern Spain.
Where:
In traditional taverns and especially in Osuna or Morón de la Frontera.

What is it:
This is a hearty breakfast for cyclists! It consists of slow-cooked pork in melted lard, with spices such as paprika and garlic.
How:
Served cold on a toasted roll (mollete) – a bomb of flavor and energy.
Do we know it:
No chance of finding it in the Netherlands!
Where:
In small villages like Grazalema or Zahara de la Sierra. But frankly also for sale in tubs and trays in local stores.

What is it:
This is a specialty from the region around Ronda. Young goat meat (of a special breed) is slowly stewed or grilled, often with garlic and herbs.
How:
The meat is super tender and is usually served with potatoes or vegetables.
Do we know it:
Quite rare outside Andalusia, certainly not to be found in the Netherlands!
Where:
Actually in quite a lot of places in Andalusia. But definitely to be found in Ronda!