The espeto de sardinas is a typical dish of the Costa del Sol. It can be enjoyed in any of the beach bars along the beach.
It consists of 5 or 6 fish, which are “espetan” or nailed to a rod, in order to grill them. They only contain coarse salt and a little oil to season them. They can also be cooked with oil, parsley, garlic and salt, and even interspersed in a casserole with slices of tomato and onion, known as “sardinas a la teja”.
Origin
Its origins date back to the nineteenth century when Malaga lived from fishing. In El Palo, now a neighborhood of Malaga capital, was a fishing village in full economic development, which consumed from their own fishing, and that at that time the sardines were economic Miguel Martinez Soler “Migué de las Sardines” is known as the founder of pinching sardines. He opened his bar “La gran parada” and this is also the origin of the chiringuitos. It is said that King Alfonso XII visited that bar, from where his popularity grew, and where Miguel offered him his famous “espetos”. The recommendation he made was to eat the espetos “with your fingers” and not with cutlery.
Peculiarities
The trick is to know when to eat the best espetos. It is said that you should eat them in the months that do not contain the letter “r” (May, June, July and August). They are found all year round, but the taste may vary outside these months.
