Seville Food Tour | What Locals Eat in Spain's Most Underrated Food City

Food Tour Summary

This is a tapas crawl and tasting guide, not a recipe demonstration. No ingredient quantities or kitchen equipment are provided.

Dishes and Preparation

• Churros with thick chocolate — I Love Churros: Strips of dough fried until crisp outside and soft inside. In Seville, they’re served simply, without cinnamon or sugar, and dipped into very thick, pudding-like hot chocolate. The churros are relatively hollow, making them easier to scoop chocolate into.
• Montadito: A small Andalusian sandwich, served open or closed. The one ordered here had jamón and cheese.
• Pringa: Bread filled with leftover Andalusian chickpea stew, mashed into a pâté-like mixture. The stew can include pork, chorizo, chicken, or a combination.
• Salmorejo — Bar Alfalfa: A cold, thick, creamy tomato purée with olive oil, garlic, and stale bread, topped with boiled egg and jamón. An alternative serving is toast topped with salmorejo and jamón.
• Carrillada de cerdo (pork cheek): Pork cheek braised slowly for hours, typically in a red-wine sauce, sometimes with tomato, and served with potatoes. The version tasted was especially tender.
• Espinacas con garbanzos — El Caserio: Hot sautéed spinach and chickpeas seasoned with cumin and paprika. Versions can vary in how strongly they feature those spices.
• Boquerones fritos: Whole anchovies, lightly battered and deep-fried, then eaten whole. They’re a common Andalusian bar and beach snack.
• Solomillo al whisky: Pork tenderloin, cooked slowly and served slightly pink in the middle, with a whisky-and-garlic sauce and usually fries. The balance of whisky and garlic varies by bar.
• Pavía de pescado — Taberna Coloniales: Fish in a golden, saffron-tinted batter, deep-fried. Cod is more typical, but the bar served hake. The fish was tender, with a mild saffron flavor.
• Serranito — Cafe Bar San Juan de la Palma: A Seville-style sandwich with grilled pork loin, tomato, Serrano ham, and fried green pepper, served with hand-cut fries.
• Rabo de toro — Bar Baratillo: A large main-course portion of tail slow-cooked in red-wine sauce and served with potatoes. The restaurant’s version uses beef tail, despite the dish’s name meaning “ox tail.”

Drinks

• Vermouth: A herbal fortified red wine, described as an aperitif before a meal.
• Tinto de verano: Red wine with ice and lemon soda.
• Cruzcampo: Local Sevilla beer, also served in a small pour of roughly 200 ml.
• Orange wine: Described as wine, usually white, infused with bitter orange peels. The presenters found it sweet and port-like.
• White wine was also ordered with food.

Route, Serving Notes, and Tips

The crawl moves between nearby bars, generally ordering a couple of dishes and a drink before heading to the next place. The presenters found the portions generous, including the tapas, and recommend trying salmorejo, pork cheek, chickpeas with spinach, fried anchovies, and serranito as local specialties.

At Bar el Comercio, some tapas were unavailable before service began at 1 p.m. The bar is noted as having opened in 1904. The group took a roughly 45-minute break before its final stop. Dinner in Spain commonly starts around 9–9:30 p.m. or later.

The video describes Andalusian food as shaped by Moorish influences—including saffron, cumin, and chickpeas—as well as pork dishes and seafood. It also notes that drinks are often served very cold.

Presenter and References

The video features Laura and her co-presenter on Gone Again. The food stops mentioned are I Love Churros, Bar el Comercio, Bar Alfalfa, El Caserio, Taberna Coloniales, Cafe Bar San Juan de la Palma, and Bar Baratillo. No external sources are cited.