El Rompido

The rich cuisine of the province of Huelva, between the sea and the countryside is great, fish and meats are complemented by plants are dressed with oil and vinegar, are irrigated with a good wine, and meals are topped with fruit and sweet earth. Moreover, the dishes, as always, add new products today and reinterpretations of cuisine, all as a result giving delicacies that delight the palate. The evolution of economic uses and different cultures that settled in this province have created a cuisine of extraordinary wealth and abundance. While there is unanimity in regard to ham and seafood as the main protagonists of the table, the dominant note is the diverse cuisine, as each of the villages in the region has their own demonstrations. We can highlight the area Jabugo, well known for the Iberian pig, where modernization coexist with traditional-style killings, which are tasted meats and hams. The coast is a broad area maritime tradition, and its cuisine is tied to the fishing world, it is obtained as the unsurpassable seafood shrimp or white shrimp peculiar de Huelva, shellfish such as mussels and coquina and fish such as tuna, monkfish and croaker, like the popular cephalopod called choco. From the land Huelva products emerge as popular as strawberries and citrus, while the raw material is extracted in the area that feeds its winemaking tradition with young fruity wines generous, excellent vinegars with Designation of Origin or internationally renowned brandies.