Skewer of sardines on a beach in Malaga

A skewer of sardines typical of the beaches of Malaga is one of the most emblematic and authentic dishes of Malaga's cuisine. It consists of skewering between five and seven fresh sardines on a long, thin bamboo or metal skewer, passing through their backs. These skewers are placed directly over hot coals, made on the sand of the beach itself or in boats filled with sand next to the beach bars. This technique, which requires expert hands, preserves the juicy flavour of the sardines and gives them a slight smoky touch thanks to the wood and the meticulous control of the fire, turning the skewers at just the right moment so that they are crispy on the outside and juicy on the inside.

This custom, which originated in the 19th century among Malaga fishermen, has been passed down from generation to generation and is a cultural symbol of the Costa del Sol. Authentic espeto is best enjoyed from May to August, when the sardines are at their fattest and tastiest, and is usually eaten with the fingers, straight from the skewer, in keeping with popular tradition. A pinch of salt and the unmistakable atmosphere of the beachside bars are a must, where you can watch the espetero take care of every detail to achieve the perfect result: simple, fresh and so closely linked to the sea and the Malaga summer.