Málaga, Andalusia · Spain
Boquerones
Boquerones are fresh anchovies, served two ways: marinated in vinegar (boquerones en vinagre), silvery and sharp, or lightly fried (fritos). A great vinegar-cured boquerón is clean, firm and bright — never fishy.
Approximate, per 1 tapa portion (~80g). Values vary by recipe and portion.
Where it comes from
Fresh anchovies filleted and cured in vinegar, then dressed with garlic, parsley and olive oil until they turn silvery white. The dish is a staple of Málaga and Andalusian coastal bars, born from the need to preserve the abundant local catch without cooking. Modern preparations freeze the fish first to eliminate anisakis before marinating.
Where to eat Boquerones
0 restaurants worldwide serve it.
Cook it yourself
- Boquerones
Fresh anchovies cured in vinegar until firm, silvery and bright, then dressed with garlic, parsley and good olive oil. A great boquerón en vinagre is clean and sharp, never fishy, and belongs on any proper tapas spread.