Mesón Mariano ★ 4.4
Mesón Mariano has cooked seasonal Andalusian food in central Málaga since 1988, famous for artichokes done several ways and a proper gazpachuelo.
Signature: Alcachofas, Gazpachuelo
History
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.
Common allergens: Fish, Egg
Make it at home
Ingredients
- 500g waxy potatoes
- 200g desalted salt cod, shredded
- 2 oranges, peeled and segmented
- 1 spring onion, sliced
- Black olives
- 2 hard-boiled eggs
- Extra virgin olive oil and sea salt
Method
- Boil the potatoes whole until tender, cool and cut into chunks.
- Flake the desalted cod raw or lightly poached, checking for bones.
- Combine potato, cod, orange segments and spring onion in a bowl.
- Scatter with olives and quartered egg.
- Dress only with good olive oil and a little salt, and serve cold.
Tip from the editors. Desalt the cod for 24 hours in the fridge, changing the water three times, or it will overwhelm the oranges.
Where to eat ensalada malagueña
Ensalada malagueña in Málaga
El Chinitas ★ 3.9
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.