Boquerones En Vinagre appears as a signature dish in 1 Spain cities. See each city's local variant and where to eat it.
Boquerones en vinagre · Málaga
Fresh anchovies filleted and cured in vinegar, garlic and parsley until white and silky, served cold in olive oil as one of Málaga's most classic tapas.
Boquerones, fresh anchovies, are so tied to Málaga that locals are nicknamed boquerones. The vinegar cure preserved the abundant, delicate fish before refrigeration and softened the flesh without cooking it. Málaga also eats them fried whole in a fan (boquerones fritos) and, historically, the larger boquerones victorianos from the bay. The vinegar version is a fixture of the vermouth hour, cold and dressed with raw garlic, parsley and good oil.
Where to eat in Málaga:
- Antigua Casa de Guardia
- Bodegas Quitapenas
- La Casa del Piyayo