Gastronomy
 Seville's
typical dishes mostly are relatively simple to prepare, but extraordinarily
tasty.
The best known are Gazpacho, the famous
cold "soup", a vegetable-cream made of tomato, cucumber,
paprika, garlic, olive-oil, vinegar and bread. Pescaito
frito, fish turned around in flour and fried in olive-oil.
Huevos a la Flamenca, a fried egg in a
sauce of tomato and Chorizo (a spicy typically Spanish sausage). Cocido
Andaluz, a "hot-pot" made of chick-peas and different
vegetables. Rabo de Toro, a ragout of
bull's tail.
 The
numberless bars of this city use to offer so-called Tapas,
"mini-dishes" for the small hunger. Each local bar has its
own "house-specialties", but some recipes you will find
almost everywhere: Huevas, fish-eggs either
with mayonnaise or Sauce Vinaigrette. Pinchos
Morunos, very spicy spits of meat. Pavias
de Pescado, marinated fish fried in olive-oil, Caracoles,
snails in a tasty sauce, Jamon, cured
ham, and of course the fantastic olives of the region. The great local
wines, Jerez (sherry), Manzanilla and
Montilla are a perfect match to all those
dishes.
The traditional sweets are mostly of Moorish influences and are prepared
often with honey, but also with wine. Very well known are Torrijas
and Llemas de San Leandro.
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