The fifth edition of ‘La cocina popular de Málaga’ (The Popular Cuisine of Málaga), by gastronomic researcher Fernando Rueda, was presented today in Málaga. The book gathers 315 traditional recipes aimed at preserving the province's culinary heritage, local products, and customs.
The publication is supported by the Málaga City Council and the Provincial Council, through Sabor a Málaga, and is part of Málaga's designation as European Capital of Gastronomic Culture 2026-2027. First published in 2005, the work now reaches its fifth edition after more than two decades documenting the province's popular cuisine.
This new edition includes a prologue by Rafael Ansón, president of the Ibero-American Academy of Gastronomy, who highlights the book's role in Málaga's designation as European Capital of Gastronomic Culture and the rigor with which it records traditional recipes.
‘La cocina popular de Málaga’ offers a journey through the province's gastronomic history, reflecting Arab, Andalusian, Jewish, and Christian influences. Recipes include preparations such as ajoblanco, anchovies, fried Málaga-style fish, gazpachos, and traditional stews, linked to the sea, the garden, and the interior.
The publication aligns with the objectives of the European Capital of Gastronomic Culture 2026-2027, under the slogan ‘Málaga, where eating is culture’, focusing on the Origin axis by recovering traditional recipes and showcasing the connection between gastronomy, territory, and local products.
