Last Sunday, a group of friends and I spent a beautiful day in the countryside, enjoying great weather and even better company. After foraging for wild asparagus, we gathered on the terrace to prepare a delicious Spanish omelette with wild asparagus—a simple yet flavorful seasonal variation of this beloved dish. This recipe is an ideal way to elevate the classic Spanish omelette by incorporating fresh, locally-sourced wild asparagus. It’s perfect for enjoying the flavors of spring, but equally delicious all year round with cultivated asparagus.               Ingredients for 4 people 4 large potatoes 4

It’s been raining for days here in the south of Spain, and for many of us, it’s a welcome blessing. The rain brings life to the orchards, making it the perfect excuse for a cozy cooking day in the countryside. With the ground soaked and the chards in the orchard looking fresh, shiny, and crunchy, it’s the ideal time to prepare one of my favorite Easter recipes: Porrilla de Acelgas (chards in yellow sauce). This humble yet flavorful dish has been a family tradition for as long as I can remember. My mother, despite calling it "Spinach," always made

A Cooking Day hosted a large group of American students from Spelman College, Atlanta. We teached them our Recipe of Sweet Couscous with jelly and cream and they loved it. Along with the girls we enjoyed an spectacular dessert, a sweet couscous with Moroccan mint tea jelly and ginger cream, that went straight to our favourites list. The author of this delicacy is Víctor Bermúdez, and Keti learned how to prepare it, among other delicious recipes, in a desserts workshop at “La Mesa” cooking school. The workshop was worth it! The taste, exotic and familiar at the same time, reminds

The ajoblanco, a chilled almond soup, is a timeless summer classic in Malaga. In the past, it was a staple dish during the hot months—both affordable and nutritious. Almonds, a humble yet versatile nut, were always within reach, even in the poorest rural homes. A quick walk to the nearest almond tree was all it took to gather the key ingredient for this refreshing delicacy. Traditionally, it’s garnished with grapes, though finding the original Malaga variety has become increasingly rare. A Simple Recipe With a Rich History Making ajoblanco may seem simple today, but it’s worth remembering the effort involved

Malaga is not just a beautiful destination; it’s a gastronomic paradise waiting to be explored. By supporting local products, we don’t just satisfy our curiosity or palate—we also contribute to the region’s economy and help preserve its rich culinary heritage. For decades, Malaga’s food industry has been quietly perfecting its craft, working hard to achieve the certifications that highlight the authenticity, quality, and uniqueness of its products. Interestingly, while many of these products are celebrated internationally, they often remain hidden gems within their own homeland. The Delightful “Made in Malaga” Label Take a closer look at product labels, and

“Slow Culinary Travel” has become one of the most exciting trends in tourism, according to Wellness Tourism Worldwide, a prestigious American company that specializes in wellness travel. Every year, they publish their "Top 10 Wellness Travel Trends", and for 2014, three of these trends align perfectly with what we offer here at A Cooking Day in Malaga: local life, food tourism, and slow travel. Understanding the Key Trends of Slow Culinary Travel But what exactly do these trends mean? Local Life: Experiencing Authenticity Travelers are increasingly seeking more authentic, locally relevant experiences. They want to live like the locals,

As the rain refreshes the air and autumn timidly knocks on the door (although in Malaga, it's still fashionably late), it’s time to say goodbye to my favorite summer dishes. One of those that stands out this year is the Gazpacho Salad — a dish so simple yet full of tradition and flavor, perfect for scorching summer days. This recipe is nothing new. It has been a part of my family’s summer table for generations, a humble creation born from the need to nourish and refresh during long days of hard work in the countryside. Yet, this summer, it

Being at the height of January belt-tightening, many still carry the regrets for the Christmas excess. So putting both things together, we have the perfect opportunity to get to the food market and enjoy the beauty and taste of winter vegetables. Last Saturday, a windy and somehow unpleasant day, I visited the Guadalorce Organic Market in Malaga, organic food producers and farmers putting all their efforts in changing our consumption habits, producing close, healthy and quality food. I went straight to Jose Mª Florido stall. He is passionate about his relationship with the country and the healthy food he produces,