The tastes that make Seville

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  Plate

  Espinacas con garbanzos

  Spinach and chickpeas, stewed with spices

  Bodega Góngora · Centro (Plaza Nueva)

  On the map
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  Street bite

  Pringá

  The stew pot's meats, shredded together

  Bodeguita Romero · El Arenal (Harinas)

  On the map
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  Plate

  Cazón en adobo

  Fish marinated in adobo, then fried, sold by weight

  Freiduría Puerta de la Carne · Santa Cruz (Puerta de la Carne)

  On the map
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  Drink

  Solomillo al whisky

  Pork tenderloin in the house's whisky sauce

  Casa Ricardo · San Lorenzo (Hernán Cortés)

  On the map
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  Sweet

  Torrijas

  Bread soaked and fried, for Holy Week

  Confitería La Campana · Centro (La Campana)

  On the map
• Pestiños

  Sweet

  Pestiños

  Fried dough pastries, for Holy Week

  Confitería La Campana · Centro (La Campana)

  On the map
• 

  Plate

  Menudo

  Tripe stewed with chickpeas

  Bodega Díaz-Salazar · El Arenal (García de Vinuesa)

  On the map
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  Street bite

  Calentitos

  Churros fried as one long coil, then cut

  Calentería 1860 · Santa Cruz (Puerta de la Carne)

  On the map
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  Small plate

  Pescaíto frito

  Small hake, fried

  Freiduría Mara · La Salle (Avenida de Llanes)

  On the map

Unless credited, dish pictures are AI-made, not house photos