La Casa del Piyayo ★ 3.9
La Casa del Piyayo is a cheap, tucked-away tapas tavern on Málaga's Calle Granada, plating porra antequerana and boquerones by the plate at the counter.
Try: Porra antequerana and boquerones
History
Porra antequerana comes from the inland town of Antequera, an hour from Málaga, where day labourers pounded stale bread, tomato, garlic and oil into a filling cold cream in a porra or mortar. Thicker and richer than a drinking gazpacho, it is served as a starter or light meal, always crowned with hard-boiled egg, cured ham and flaked tuna. It has become a fixture on Málaga tables through the warm months.
Common allergens: Gluten, Egg, Fish
Make it at home
Ingredients
- 1kg ripe tomatoes
- 200g stale bread, soaked
- 1 garlic clove
- 1 green pepper (optional)
- 125ml extra virgin olive oil
- 1 tbsp sherry vinegar
- Sea salt
- 2 hard-boiled eggs, jamón and canned tuna to top
Method
- Blend the tomatoes, garlic and pepper to a smooth base.
- Add the soaked bread and blend until thick and creamy.
- Emulsify in the olive oil, then season with vinegar and salt.
- Chill until cold; the porra should hold its shape, not pour freely.
- Serve topped with chopped egg, torn jamón and flaked tuna.
Tip from the editors. Use the ripest tomatoes you can find and more bread than feels right: porra should be spoonable, not soupy.
Where to eat porra antequerana
Porra antequerana in Málaga
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
Uvedoble Taberna ★ 4.4
Uvedoble is a modern Málaga taberna by the Roman Theatre, plating creative tapas like oxtail brioche and boquerones beside the Alcazaba walls.
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