Andalucía When the Arabs arrived in Andalucía in the 8th Century, the land was barely cultivated, and there were often shortages of food. By constructing dams, irrigation channels and windmills, the ruling Arab class, the Omeya, made it possible to farm for the first time. The Omeya also influenced the way food was served, in a special order instead of all at once: soups and broths, cold hors d'oeuvres, fish in escabeche, stewed and roasted meats, and sweets. Córdoba was once considered Europe's most cultured capital. It was home to philosophers, scientists, artists and scholars, a place where Jews, Muslims and Christians lived in harmony. Gazpacho, the tomato, olive oil, garlic and pepper soup, is probably at its best in Córdoba. As is Salmorejo, made with the same ingredients, but thick enough to eat with a fork. Sevilla gets about 3,000 hours of sun a year, perfect weather for sampling tapas, the miniature meals that are shared with friends at a bar or series of bars. No place has come close to offering such variety. Granada, with its gardens and flower-filled streets, is one of Spain's most visited cities. It was, for a time, the capital of Moorish Andalucía and is home to the world-famous fortress-palace, the Alhambra.
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