Welcome to Seville, where history can be tasted in every mouthful! Strolling through Seville is like leafing through the pages of a book alive with history, art and culture. From the majestic Giralda bell tower to the bewitching neighbourhood of Triana, every corner of the city casts that spell that all who visit fall under. The cobbled streets of the Old Town, the bustling terraces and the waft of orange blossom are just the beginning of an experience that is much more than just visual. Because in Seville, your palate goes on a journey with you.
The taste of Andalusia on the table
Andalusian cuisine is a feast of fresh and authentic flavours, emerging from the melting pot of cultures that have left their mark on this region. Gazpacho and salmorejo, those refreshing chilled summer soups, compete with pescadito frito (fried fish), tapas of jamón ibérico (ham) and prawn omelette to capture the hearts (and stomachs) of diners. And we mustn’t forget espinacas con garbanzos, a spinach and chickpea dish typically eaten during Lent, or rabo de toro estofado (oxtail stew), steeped in the history of the local bullfighting tradition.
But what if I told you that many of these dishes would not be what they are without the influence of the Americas?
You may not know that… overseas flavours are also part of Seville!
When Seville became the gateway to the Americas during the Age of Discovery, this not only brought gold and spices to the city, but also a culinary revolution that transformed Seville’s cuisine. Just imagine the look on the Sevillians’ faces when they tasted tomato, sweetcorn or pepper for the very first time! Produce that we now think of as staple ingredients in our diet arrived from across the Atlantic and were so successfully integrated that we can no longer imagine our dishes without them.
Salmorejo, for example, wouldn’t exist without the tomato from South America, and what would become of our papas aliñás (potato salad)? Guindilla chilis and bell peppers brought to life dishes such as Basque-style cod, and chocolate, another treasure from the Americas, became an irresistible indulgence for Sevillians. Even ajiaco, a stew that’s actually more popular in the Caribbean, is reflected in local stews, due to the combination of ingredients and techniques.
Where to try these overseas gems in Seville
If you want to try these historic flavours, Seville is full of places where tradition and innovation go hand in hand. At Triana Market, right next to the bridge of the same name, you’ll find stalls where papas aliñás and salmorejo are made like they used to be, but also with an odd modern touch.
For a more alternative experience, La Azotea is an excellent option: a restaurant where local produce and overseas ingredients come together in creative dishes. And if you have a sweet tooth, you must visit La Campana, a long-established patisserie where chocolate, an ingredient from the Americas, is made into chocolates and desserts that will take you back in time.
And for something more authentic, pop into the taverns in the neighbourhood of Santa Cruz, where gazpacho and salmorejo are examples of living history.
A return journey in every mouthful
Seville is a crossroads where past and present combine as naturally as the flavours from here and there. The influence of the Americas on our cuisine has not only enriched our dishes, but also reminds us that food is a journey without borders. So when you next enjoy a good salmorejo or some papas aliñás, remember that you’re tasting a little piece of history. And where better to do this than in Seville, where every corner has a story to tell and a dish to enjoy!
