Málaga, capital of the province of the same name, is the fifth most populated city in Spain. It is located in the south of the Iberian Peninsula, in a privileged spot. The city covers 398.25 square kilometers and has a population of almost 568,000 inhabitants, although almost a million people live in the metropolitan area.
This beautiful place combines art, culture and tradition. Specially their wide variety of gastronomical delights which offers the visitor the most tempting dishes of traditional Mediterranean cooking and the newest cuisine that every visitor enjoys.
The main environmental and geographical factors that have affected the city’s evolution and development are maritime influences, its location in two river valleys (the Guadalhorce and the Guadalmedina), its topographic relief and its climate.
Whilst the Mediterranean Sea bathes the Málaga coastline, the Málaga Mountains close ranks behind the city to form a barrier of peaks that protects it from the cold, while the regulating effect of the sea gives the area its characteristically mild temperatures. The hottest months are July and August. December and February are usually the coldest. The average temperatures fall between a maximum of 22.8° C and a minimum of 13° C. Rainfall in Málaga follows the seasons, with the most abundant rainfalls occurring in autumn and winter.
In conclusion the climate and all the charming activities Málaga has, make a special and unique destination.
A Malagueño is not just a person born in Málaga. There is much more than just the place of birth to the Malagueño essence. Several characteristics, customs and traditions make the inhabitants of Málaga recognisable beyond the province’s borders.
For instance, if you order a coffee in Málaga, you cannot just say, ‘I’ll have a coffee’, for there are as many as six different types: nube, sombra, corto, mitad, largo, solo. The bread you eat for breakfast is called ‘pitufo’. But if you are in for churros, you will have to choose between tejeringos and porras.
Porra is also the name given to Antequera’s most popular dish, and to the commonest version of Málaga’s salmorejo. Like gazpacho or ajoblanco, it is a soup made with regional ingredients, following an ancient recipe.
Boquerones and moragas
Malagueños or boquerones – thus named after the abundance of anchovies (in Spanish, boquerones) off the coast of Málaga, are friendly and warm people. They like to meet outdoors and enjoy the fine weather as they go tapas and bar hopping. Most of them take a nap (Spanish siesta) in the afternoon – if possible, on hammock by the sea!
In the summer, they throw traditional parties on the beach known as ‘moragas’. And they never get short of pescaíto (deep-fried fish), sangria or music.
The way Malagueños speak
People from Málaga speak Spanish with an accent of their own. The main features of their dialect have to do with the way they pronounce ‘s’, ‘c’ and ‘ch’, and with the deletion of some sounds in final position.
Many words are used or pronounced in ways that have drifted away from standard Spanish. And, like most speech communities, Malagueños have coined idioms you are not likely to find in the dictionary.
For ‘being on the alert’ or ‘paying attention’, Malagueños say ‘estar al liquindoi’ (from English ‘look and do it’ as heard by sailors at the port. If they say you are ‘un tío perita’, whereas if they believe you are ‘esaborío’ or if they describe someone as a guy ‘with mala pipa’, you should start worrying…
Beach bars are usually called ‘merenderos’, foreign tourists are referred to as ‘guiris’ and people who use coarse language and gestures are ‘merdellones’. This colourful lexicon, deeply rooted in tradition, has been passed down from generation to generation for decades.