Discover the traditional delicacy of Málaga Sardine Skewers

Skewers, particularly sardine skewers (espetos de sardinas), are a staple of Malaga's cuisine. They are among the most cherished delicacies by both locals and tourists. These skewers are one of the most sought-after specialties in beach bars and restaurants along Malaga's extensive coastline.

Malaga sardine skewers have become a symbol of cultural identity, commemorated by the monument to the espetero located on the Antonio Machado Promenade, near Misericordia Beach in Malaga.

Enjoying espetos in Malaga is an integral part of the local lifestyle and sentiment. It's another unique aspect of Malaga's cuisine and an additional draw for tourists. This ancient culinary specialty is tied to Malaga and the rest of Andalusia, as well as the popular moraga festival.

Various groups and associations aim to preserve the knowledge and skills involved in preparing sardine skewers. They have thus petitioned UNESCO to recognize it as Intangible Cultural Heritage of Humanity.

Skewers of sardines and other fish and shellfish can be enjoyed in bars throughout almost all coastal towns in Andalusia. While sardine skewers are the most famous, many other fish are also prepared on skewers. Fish and shellfish like horse mackerel, gilt-head bream, sea bass, squid, and octopus acquire a special flavor when skewered on a cane and roasted over embers on sandy beaches. Have you tried them yet?

ESPETO’S HISTORY

The exact origin date of the sardine skewer is unknown, but historical records show its existence by the late 19th century. The painting La Moraga (1879) by Malaga artist Horacio Lengo depicts this method of cooking sardines on Malaga's beaches. A chronicle of King Alfonso XII's visit to the Axarquía in January 1885 mentions him tasting these famous skewers. The first establishment to commercially offer sardine skewers was already operating in El Palo by 1882.

Local historians agree that fishermen initiated this unique way of eating sardines in Malaga, using surplus fish and nearby cane fields to cook them on skewers.

HOW TO COOK The Espetos

Although it appears simple, making espeto requires some skill. The fish must be skewered through its belly and along a specific lateral spine using a prepared cane branch. This branch is then placed in the sand near the fire, and coarse salt is added to the fish. On the Costa del Sol, this is often done in a sand-filled boat where the fire is built for grilling. It's a good idea to take a photo of this process to capture one of Malaga's most iconic images, in addition to the aroma.

HOW TO EAT Sardines

Typically, each espeto includes four or five sardines and is eaten by hand. A squeeze of lemon is all that's needed to enhance this flavorful feast. There's a Spanish saying for a very tasty meal: “está para chuparse los dedos” (it's finger-licking good). This is exactly what people do after enjoying espeto, as its taste is intensely delightful.

Espetos are traditionally made with sardines, although new varieties have emerged over time. Some restaurants now use gilt-head breams or even prawns, though this is less common. These are more often seen as brochettes than espetos. In some places, the cane branch has been replaced by a steel skewer.