Plato Alpujarreno is the Sierra Nevada mountain platter of fried eggs, chorizo, morcilla, jamon Trevelez, papas a lo pobre and pisto, plated together on a tin platter.
Where to eat it: 5 restaurants across 1 city.
Plato Alpujarreno originates in the Las Alpujarras villages above 1,000 metres, where mountain shepherds and farmers needed a high-calorie one-platter meal. The dish is the canonical introduction to Granadina mountain cooking, with each component sourced from the Alpujarras: jamon from Trevelez at 1,500 metres, morcilla blood sausage from Pampaneira, papas from the high-altitude potato terraces. In Granada city the dish moved into restaurants on the tapeo route during the 1960s tourism boom and remains a fixture at any taberna that calls itself Granadina. Recent versions add chorizo de Sierra Nevada and substitute the lard-fried papas with olive oil from the Sierra Magina.
Common allergens: Egg
Tip from the editors. If you cannot find Trevelez jamon, use a 24-month serrano and the dish still works.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Las Tinajas in Granada is the second-generation Figares institution open since 1971, with clay tinajas overhead and a Vinos de Granada wine cellar.
Tip: Order off the menu del dia at lunch; the same kitchen runs a la carte in the evening at double the price.
Chikito in Granada sits where Cafe Alameda hosted Lorca and Manuel de Fallas Rinconcillo circle in the 1920s; Jose Carlos Exposito runs the kitchen.
Tip: Closed Wednesdays; the front bar pours free tapas at lunchtime if you do not want to commit to the dining room.
Bodegas Castaneda on Calle Almireceros in Granada runs to 00:30, the citys most reliable late tapeo stop with free tapas and house vermut on tap.
Try: Free tapas with vermut
Tip: The tapas rotation slows after 23:00 but does not stop; the kitchen runs until close.
Mirador de Morayma in Granada is the Albayzin carmen named for Boabdils wife, with terraced gardens facing the Alhambra and a remojon-bacalao menu.
Tip: Closed Sundays and Mondays; book the carmen terrace not the indoor room from May to October.
Antigua Bodega Castaneda on Calle Elvira in Granada runs to midnight with house vermut on tap and Andalusian raciones, a late-tapeo classic.
Try: Vermut and Andalusian raciones
Tip: Two-stop crawl with Bodegas Castaneda around the corner; this one is heavier on raciones.
More cities are in research. Want plato alpujarreno covered somewhere specific? Tell us where you want to eat.