Mojacan cuisine

Nowadays, when the traveler arrives to Mojacar, he discovers the diversity and the gastronomic quality of the restaurants and bars. A quality that has not been given, but conquered day by day. Aware of the importance of maintaining the culinary legacy, we keep the authentic taste of those simple dishes and stews that comforted the appetite in the past, and that are longed for and sought after by many of our visitors. Among them, there are the gurullos, the stews of balls, the paprika broth, the migas, the rice stews or even the cous-cous, fruit of our Andalusian legacy. Mojácar is a tourist town, and we must not forget that the gastronomy, not only constitutes a vital necessity in the experience of the trip, but a motivation or stimulation of the same one. It is the work of all the gastronomy and in general the restoration in our Municipality, to consolidate like a differentiating attractiveness of our tourist destiny. Today we know that certain tastes and customs have changed, the culinary influences of other latitudes are making themselves felt, and the presence of new products has come to consolidate as substantial raw material of certain dishes. We are moving towards a modern, modern and very elaborate cuisine, but always with the common denominator and the presence of local products. Our location next to the Mediterranean Sea, the high quality of Almeria's vegetables, the oils of our region, etc., are, among others, precious treasures turned into appetizing dishes. Among the most common fish of the area, we should highlight the "gallo pedro", which is delicious grilled or fried, the "espetones" (grilled fish, inserted as a skewer) of sardines or sardines, squid grilled or grilled, anchovies in batter or vinegar, cuttlefish in sauce, octopus in vinaigrette or the exquisite Garrucha shrimp. Other delicious fishes are the mullets, red mullets and palometas. These dishes find a great traveling companion, as are the wines of Almeria surprising and increasingly care. Wines that compete in the market among the best and reap awards. I would say, that this is the main exponent of this high culinary quality in Mojácar, the quality of the raw material, for its proximity, the diversity as a bet and compatible alternative to the traditional dishes and the vocation of the Mojácar people to attend the visitor.