Dish finder in Seville

A thick cold cream of tomato, bread, garlic and olive oil, usually topped with egg and jamón. Ask for it sin jamón if you don't eat meat.

Chilled tomato, pepper and cucumber soup, often served in a glass in summer. Thinner than salmorejo and meat-free as served.

Spinach and chickpeas stewed with cumin, garlic and fried bread, a Sevillian tapa with Moorish roots. Usually vegan as served.

Small fish, squid and prawns dusted in flour and fried, sold by weight in paper cones at a freiduría in Triana.

Chunks of dogfish marinated in vinegar, cumin and oregano, then fried. Tangy and very Andalusian.

Pork cheeks braised in wine until they fall apart. A standard tapa in every traditional bar.

Pork tenderloin in a garlic, olive oil and whisky sauce, with chips to soak it up. A Sevillian bar classic.

A sandwich of grilled pork loin, jamón serrano and green pepper, sometimes with tomato. Seville's own fast food.

The shredded meats and fat from a puchero stew, pressed into a small toasted roll. Order it at the counter with a beer.

A toasted mollete or half baguette with olive oil and grated tomato, with a café con leche. Add jamón if you like.

Small snails in a spiced broth, served by the cup or the plate. Seasonal, from late spring; bars put up a sign when they start.

Bread soaked in milk or wine, fried and coated in honey or sugar, eaten through Lent and Semana Santa.

Egg-yolk sweets made by the nuns of San Leandro and sold through a revolving hatch, so you never see the seller.