From a New York Times online article:
One of the reasons the province of Cádiz is on this year’s 52 Places list is food, as chefs in the area are innovating with pork and fish, the base ingredients here. I tried out a few of the white-tablecloth joints, but came away remembering the noisy, cheap tapas bars that have been around forever.
What makes Andalusian cuisine so delicious are the ingredients, and sometimes less is more. Why go crazy with reductions and infusions when freshly caught sardines sprinkled with olive oil are enough to elicit moans?
Cádiz, the province and city on Spain’s southwestern edge, is an underdog — and I’m among the many travelers who have spent years overlooking it. I know Andalusia, the southern region it is part of, well. For years, it’s been a meeting point for my family who has just as much wanderlust as I do and is spread across the world.