A hearty Málaga salad of boiled potato and salt cod with orange segments, spring onion, black olives and a hard-boiled egg, dressed simply with olive oil.
Where to eat it: 2 restaurants across 1 city.
Also called ensalada cateta, this dish pairs the province's oranges with salt cod (bacalao) and potato, a combination that reflects Málaga's inland citrus groves and its long fishing and salting tradition. It is a cold, filling salad eaten year-round but especially welcome in winter when Málaga oranges are at their sweetest. The mix of sweet fruit, salty cod and soft potato is distinctly local.
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Common allergens: Fish, Egg
Tip from the editors. Desalt the cod for 24 hours in the fridge, changing the water three times, or it will overwhelm the oranges.
Mesón Mariano has cooked seasonal Andalusian food in central Málaga since 1988, famous for artichokes done several ways and a proper gazpachuelo.
SignatureAlcachofas, Gazpachuelo
El Chinitas is a Málaga old-town classic just off Calle Larios, its tiled dining room serving traditional Andalusian fish, stews and fritura.
More cities are in research. Want ensalada malagueña covered somewhere specific? Tell us where you want to eat.
