Malaga is a medium sized city, in southern Spain, with about half a million citizen and an outstanding gastronomy. This post will help you get to know their most typical dishes and the places, sometimes not to well know for a foreign, where you can taste them 
Espetos:
In Malaga, an espeto refers to six fresh sardines, skewered and cooked over a pit of coals. The only seasoning is a bit of olive oil and sea salt. The result? Delicious! These little guys are meant to be eaten with your fingers, preferably as close to the beach as possible.
“Miguelito El Cariñoso” is one of the most famous places in Pedregalejo, located in Paseo Marítimo el Pedregal, 77, the fisherman village of Malaga.
Quick Spanish lesson: the verb espetar means “to skewer.”
Boquerones con limón:
If you want to continue discovering our see gastronomy, Boquerones con limón - anchovies with lemon - are a must. This dish, for those who do not know the Malaga cuisine, should know that it requires a wise preparation, since the anchovies must be first cleaned , marinated and after passing them through flour, they are deepfried, resulting in small, crispy anchovies that are eaten whole because they do not have no scrapes or bones.
Restaurante Gabi in Calle Quitapenas, 73, 29017 Málaga, is a good option if you want to try this dish.
Fritura malagueña:
Pimpi Florida, in Calle Almería, 13, 29018 Málaga, is one of the most traditional Malaga places. It is uncomfortable, narrow and very small, the decoration of which has never been renewed and with deafening noise, people really tend to be really loud. Above all this, they only open 5 hours a day and on Mondays and Tuesdays they are closed, but it is always full of young people. If you want to eat in this place on weekends, you will have to queue, but the fun is guaranteed. Seafood is their specialty, carabinieri, roe, grilled razor clams or their famous crab legs. It is as well an amazing spot to try the Fritura Malagueña, a mix of different fishes and seafood, all deepfried. Price per person is about 15€, wich is a really good price for the amount and quality.
Gazpachuelo:
Potato, egg white, white fish, shrimp and rice. Mayonnaise without vinegar, replacing it with lemon. This is one of Malagas best dishes. You can belive me. Gazpachuelo is a hot soup from Malaga and typical of fishermen, but today, it´s one of our most popular meals that you can have.
Calle Golf del Candado, 2 in 29018, is one of the most popular places if you want to enjoy a good gazpachuelo.
Porra Antequerana:
In this restaurant, called Nerva, in Calle Cristo de la Epidemia they don’t just have a one of Malagas best “Ensaladilla Rusa”, a tipical spanish potato salad or gazpachuelo. The “Porra Antequera” is especially creamy. For this, they use a recipe from the city called Antequera in el Torcal, in which the authentic “Mollete Antequerano” is used as bread. Thanks to this, a texture difficult to match comes out. Very lovely in our hot summer, where this cold soup based on tomato is always welcome
Plato de los Montes:
This kind of food is typical in winter and a lot of people enjoy it as large groups or family trips. Los Montes de Malaga begin very close to Fuente Olletas, next to the city center. They are good known for this dish called “Plato de los Montes”, a generous dish that does not lack a good piece of loin, a chorizo and a couple of fried eggs. The potatoes, served in large pieces, are crispy on the outside and very tender on the inside. The portion is so abundant that not everyone can finish the entire dish.
A good spot to eat this kind of food is Ventorrillo de Santa Clara in Camino del Colmenar, Km 557, 29013
Campero:
The Campero from Malaga, or just, Campero, is a typical sandwich from the Andalusian city of Malaga. With origins that date back to the 50s, it´s a dish that became popular in the 1980s consisting of a circular-shaped bread which is filled normally with York ham, cheese, lettuce, tomato and mayonnaise . Then the whole set is heated using a grill-type griddle.
You can find a few very nice places in Malaga that serve Camperos, but my favorite is without any doubt is Eladio, in Calle Pedro Gómez Chaix, 6, 29007
And last, but not least,
Churros:
Talking about churros with chocolate in Malaga and not including Casa Aranda would be a nonsene.
There will be those who say that the fame and the name is more than anything else, those who comment that the quality has decreased over the years may come, but in any of the ways I consider it important to include this mythical establishment in the center of the city.
Casa Aranda began operating in February 1932. Since then they boast of making their churros with the same original formula and betting on quality ingredients, but a terrible torrefacto coffee. They have two spots, this one and other in Calle Herrería del Rey, 2 and it is an obligatory stop for those who visit the city.
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