Cuisine in Granada reveals definite Arab influences in many of its dishes, in the use of certain spices, and especially with regards to desserts.

An ample supply of fresh garden vegetables makes it possible to create excellent dishes, where the main ingredients are vegetables. Lima beans, artichokes and eggplant are the basis for recipes, such as habas con jam—n (lima beans with ham), cazuela de habas (lima beans casserole) or alborn’a (a mixture of vegetables, spices and olive oil).

Among the most famopus dishes are papas a lo pobre and the tortilla Sacromonte, an omelet with a mixture of vegetables.

Stews are a good example of popular cuisine; olla de San Ant—n is a hearty dish which mixes lima beans, pig's ear or head, bacon and blood sausage; olla podrida is a stew of lamb, pork, veal, chicken, pigeon, sausage and ham with vegetables, such as cabbage, leeks, turnips, carrots and artichokes, as well as prunes and dried apricots.

On the coast, numerous recipes with fish are common. Typical dishes are fritura de pescado (fish fry), boquerones adobados (fresh marinated anchovies), cazuela de pescado frito (fried fish casserole) and moraga de sardinas, sardines prepared with white wine, garlic, olive oil, parsley and lemon juice.

Alpujarre–a cuisine, from the southern Andalusian mountain region, has special ways to prepare the calf, rabbit, partridge and game which abound in the area. Also from the Alpujarra are the recipes for trout, as the best rivers for trout fishing are between TrevŽlez and BŽrchules. We must not forget the delicious migas, a type of fried bread crumbs seasoned with garlic and paprika.