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Sabor a Malaga Food Festival on the Boulevard in La Cala de Mijas is off to a great start. It has attracted locals as well as holidaymakers who are eager to taste and buy authentic food and drinks from Malaga Province.
These stalls are bursting with delicious selections of traditional recipes from towns and villages just a few kilometers inland, in the mountains or plains. They use the best natural ingredients and have been crafted over centuries.
Visitor can enjoy traditional meats perfected through generations as well wines, cheeses honey, cakes and innovative craft beers and vermouths.
Juan, at the first charcuterie stand, shares that “Our cured meats are made with ancient, natural ingredients and methods, which have been passed down from generation to generation in my family.” You won’t find anything like this in supermarkets—not that I’m criticising them; they simply don’t offer this authenticity.”
Finca Rosa Alta owners present their fine olive oil, which is a favourite of Malaga’s Michelin-starred chefs. Rosa Alta has been a passion-project for the past five years. It produces what is considered “liquid Gold” by many. Exported to the UAE and the United States, this exclusive olive oil is crafted with care—olives are harvested at night to preserve flavour and protect the fruit, requiring 11 kilos of olives to produce just one litre of oil, compared to the standard one kilo per litre. This is a truly luxurious product, as it is bottled the day after pressing.
Cristina, from the village of Mollina near Antequera, offers white, red, vermouth, and sweet traditional Málaga wines—dry, fruity, and complex to produce, yet deeply rooted in tradition. She discusses the long-term barrel aging process and meticulous production. Some wines are produced in small quantities, with only 2,000 bottles being made annually to cater to the most demanding customers. The vermouth, which is exquisite and different from the mass-produced varieties of vermouth, comes at a price that is very reasonable for its quality.
For me, the highlight was the ajoblanco, a classic Malagueño cold soup made from garlic and almonds, versatile enough to be sipped from a cup or savoured with a spoon, much like gazpacho. Antonio is proud to share that this recipe was handed down by his great-grandmother, and it’s over 100 years old. Ajoblanco was always a mainstay in my house.
Cervezas Gaitanejo of Ardales, located near the Caminito del Rey in Malaga Province stands out among the five craft breweries at the festival. Its lagers and red ales, as well as an IPA, rich stouts and an IPA, are all bursting with flavours that are unique.
La Cala de Mijas, a beautiful coastal town in Spain, is proud to host this lively celebration of Malaga’s rich culinary history. This heritage is often ignored along the Costa del Sol. The festival features a wide variety of delicious, healthy foods, including cakes, artisanal breads, cheeses, honeys and jams. It also includes a Mijas exclusive mojito.
Sabor a Malaga is on until Sunday 28th September at 9pm. So get to La Cala now to sample the best of Malaga.
