Spanish cuisine as opposed to other national cuisines in Europe, is heavily influenced by regional cuisines and the particular historical processes that shaped culture and society in those territories. Geography and climate, had great influence in cooking methods and available ingredients, and this particularities are still present in the gastronomy of the various regions that make up the country. Spanish cuisine derives from a complex history, were invasions of the country and conquests of new territories modified traditions and made new ingredients available .
Andalusian cuisine is twofold: rural and coastal. Of all the Spanish regions, this region uses the most olive oil in its cuisine. The Andalusian dish that has achieved the most international fame is Gazpacho. It is a cold soup (or in an alternative view, a liquid salad) made with five vegetables, bread, vinegar, water, salt and olive oil. Other cold soups include: pulley, Zoque, salmorejo, etc.
Snacks made with olives are common. Meat dishes include: flamenquín, pringá, oxtail stew and Menudo Gitano (also called Andalusian tripe). The hot soups include cat soup (made with bread), dog stew (fish soup with orange juice) and Migas Canas. Fish dishes include: fried fish, cod pavías, and parpandúas. A culinary custom is the typical Andalusian breakfast, considered to be a traditional characteristic of laborers and today extending throughout Spain.
Cured meats include: Serrano Ham and Iberico Ham. Typical drinks in the area include: anise, wine (Malaga, Jerez, Pedro Ximénez, etc..) and sherry brandy.
https://en.m.wikipedia.org/wiki/Spanish_cuisine