Editing Granada (section)

===Gastronomy===
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The [[gastronomy]] of Granada is part of the Arabic-Andalusian cuisine tradition, with a strong Arab and Jewish heritage, which is reflected in its condiments and spices, such as [[cumin]], [[coriander]], [[nutmeg]], cinnamon, raisins, almonds or honey. The writer Miguel Alcobendas, author of the ''traditional cuisine of Granada'', says that it has its origin in living together, from the thirteenth to the fifteenth century (when Granada surrendered to the [[Catholic Monarchs]]), of Muslims, Jews and Christians in the [[Nasrid Kingdom of Granada|Nasrid Kingdom]] from Granada. Subsequently, there was a miscegenation with the kitchen of the Christians, in which the pork acquired an importance in the kitchen of Granada more than in the rest of Spain, since its consumption allowed its eaters to demonstrate a certain distance from the persecuted religions, since [[Religious restrictions on the consumption of pork|both Muslims and Jews have it banned]].

The climatic differences of the different regions of the province, from the coast to the peaks of the [[Sierra Nevada (Spain)|Sierra Nevada]] propitiates a great variety of raw materials: vegetables, meats and sausages, and fish that are combined in a multitude of dishes and recipes for soups and stews.

The famous and reputed Trevélez ham comes from the Sierra of Granada, to which other pork derivatives are added, sausages such as [[chorizo]], [[black pudding]] and pork tenderloin.

Ham and beans, two products of the land, are combined in one of its most typical dishes, beans with ham; Other known dishes are the Sacromonte tortilla, which among other ingredients must have cooked brains and veal crustaillas, chopped and sauteed before mixing with the egg. It is also worth mentioning "papas a lo pobre", potatoes which are usually served with egg and fried peppers, as well as with pieces of pork or ham.

Among the stews and potajes, the pot of San Antón stands out, which is eaten mainly towards the second half of January; cabbage stew, which combines vegetables and legumes; the stew of green beans and fennel; The thistle and pumpkin casserole, with noodles and aromatic herbs, or gypsy pottery are other dishes of the land.

[[Confectionery]] is well represented in the gastronomy of Granada, for sweets prepared by the nuns can be purchased in the numerous convents of the city: the ''pestiños'' of Vélez or those of the ''Encarnación'', the [[puff pastry|puff pastries]] of San Jerónimo, the ovos moles of San Antón, the Zafra biscuit, sweet potato rolls, ''cocas'', ''roscos'' from Santo Tomas and ''mantecados''. Aljojábanas, honey and cheese dumplings and some of the fritters called {{lang|es|almohados}}, as well as fig bread, Moorish ''roscos'' and an almond cake called ''soyá'' are all of Arabic heritage.

Unlike in other provinces of Andalusia, in Granada ''[[tapas]]'' (appetizers or snacks) are usually free in bars and restaurants. "Bar hopping" (''Ir de tapas'') and eating tapas in the time between finishing work and having dinner is a deeply rooted traditional activity among the people of Granada. There are different tapas routes around the city.