Granada's geographic location, between the mountains and the sea, explains its rich and varied kitchen:
From the high mountain ranges around Granada comes
the perhaps best known speciality of the region, the reputated
Jamón de Trevelez, a ham that is cured in the snow.
Ajo Blanco is a delicious cold soup made of almonds, original from the coast. There you have to try as well Espetones, sardines grilled at the barbecue.
In the mountain range Sierra de Alpujarra are well-known Migas Alpujarreñas, made of fried pieces of bread, and Pollo con Tomate, chicken in tomato sauce.
Original from the town itself are Tortilla al Sacromonte, the local version of the "spanish omelette", Habas Fritas con Jamon, fried beans with cured ham, and Pollo al Ajillo, chicken with garlic.
The desserts are mostly of Moorish tradition, often made of almonds and honey, like Torta Real and Pestiños. Tocinos de Cielo, made of yolks of egg, are a speciality of the village Guadix. Well known are also the creme-filled Piononos from Santa Fe and the Roscos from Loja.