The Skewer
Málaga's culinary history is intertwined with the beach bars along its pebbled, dark-sand beaches. Among them, those in Pedregalejo and El Palo were the first to establish this type of establishment, which would later bring so much fame to the city. These were fishing neighborhoods of humble houses along the beach, where, using "El Copo," that uniquely local fishing method, they obtained the small fish that their wives would fry.
Rustic wooden tables and folding chairs were set up on the sand, and, given time and a fishing rod, the first customers, all locals from Malaga, began to arrive to enjoy the delights of a calm sea teeming with fish, from seine nets to fishing boats. Whitebait and anchovies did the rest. And the locals started showing it to visitors, and tourism did the rest.
Amoragar
It is the verb and the custom of grilling fish on the beaches, although sardines have always been the protagonists and queens of the beach parties.
Spit
It is the art of skewering meat on a cane and sticking it in the sand, exposed to the heat of the bonfire and the gentle breeze. Hence the importance of knowing the craft and mastering the skills necessary to achieve the perfect result.
At Las Palmeras, Cristian works as a skewer cook, having learned the trade from the master of masters, Mr. Bernardo Murillo.
And boy, did he learn it well!
Today, in the boat of our shack, all kinds of fish are roasted on a spit: red mullet, sea bream, snapper, turbot, etc.
And also shellfish like scarlet prawns. Or red shrimp. Cooking them to perfection: firm, whole, golden, hot, juicy, and more flavorful than ever before, infused with the sea air and salt and the subtle fragrance of olive embers. What more could you ask for?
