Andalusian cuisine arises from the fusion in a melting pot of Arab cooking, Mediterranean influences, along with new products from America. In 711, the Arabs arrived in Andalusia, and from there, cultural syncretism occurred, including in gastronomic culture, which developed and is now present in almost all delicious Andalusian dishes.
With Arab culture, Andalusian cuisine gained a new perspective on food; ingredients were seen as means to restore health, and cooking became a science of cutting-edge knowledge. Medical treatises included tasty recipes.
The use of spices to season meats, fish, and vegetables emerged, creating a variety of flavors and leading to the development of refined and exquisite gastronomy. Saffron, cinnamon, cardamom, ginger, and others began to be used in the kitchen.
Vegetables became popular; they were served roasted, in purée, and stewed. The same happened with legumes, chickpeas, and lentils. Out of this, the dish known today as 'puchero' or 'adasfina' originated, which was very popular among Sephardic peasants and was prepared with lamb and chickpeas, especially in winter. Nowadays, the puchero has been enriched with a variety of vegetables, chorizo, and chicken.
The eggplant, brought by the Sephardic Jews, became very popular and is now presented in a dish known as Eggplant with Cane Honey, fried and then drizzled with cane honey.
The Arab influence on the city’s convent sweets cannot be overlooked; examples include alfajores, buñuelos, churros, fruit preserves, marzipan, 'tocino del cielo' (heaven’s bacon), and many others that are essential for Christmas tables.
