Antequera

Antequera, population 40.000 is, with its noteworthy sights, a historical town par excellence, built on the banks of the Guadalhorce. This busy market town was strategicaly important first as a Roman Anticaria and later as a Moorish border fortress defending Granada. It boasts remains of an Arab castle and part of its fortifications. Many listed buildings can be visited by our guests.

A visit to the dolmens is a must. The dolmens are large Megalithic tomb constructions of large slabs of stone which were covered with earth, the oldest are dating back to the year 2500 BC.

In Antequera, there is also a Giants? Gateway and the La Pileta cave, whose walls are covered in magnificent paintings of animals and symbols, unknown in the present day.

Antequera has also in its gastronomic heritage: two dishes of original creation, which is specially appreciated also outside the municipality. These are the ?porra? - a type of gazpacho - and the ?bienmesabe? dessert?whose name (good taste) says it all. The best place to sample these culinary specialities is the ?La Espuela? Restaurant on the Bullring, highly recommended by the TV team of tm3 in their film "Andalusia". Plenty of other Restaurants and Tapas-Bars can be found here.

Shopping in Antequera is a delight. Many shops and Supermarkets can be found in the streets of this enchanting town. All amenities of a modern town are available. A new large Hospital on the outskirts was built only a few years ago. The drive from La Joya to Antequera is only 17km long and takes around 15 minutes.

One of the most traditional festivals in Antequera is Holy Week, during which the townspeople turn out in force to celebrate the death and resurrection of Christ in a tradition that goes back to Baroque times. Very popular too is the Spring Feria, which takes place from the end of May to¡the beginning of June. This is, in fact, a type of preparation for the bigger Real Feria in August, which attracts people from far and wide. In both ferias there is top-level bullfighting.

The two best-known dishes of Antequera are enjoyed far beyond the borders of this municipality: the traditional Porra Antequerana, a dish based on bread, tomato and pepper that is eaten in summer, and the dessert known as bienmesaba, made from white of egg and syrup, both quite delicious at any time of the year. Then there are the famous molletes, bread rolls that are usually eaten for breakfast with meat or olive oil. At Christmas the people of Antequera like to eat the mantecados, a type of cookie made with olive oil, and the traditionally-made alfajores, puff pastries.
Apart from being the biggest municipality in the province of Malaga, Antequera is also one of the richest in its variety of tapa on offer. One can choose between the delicious rice-based dishes, the spare rubs, the fried egg plants, the potato stews, the Antequera porra and many more. The area is famous for its meat produce, those highly flavoured sausages that come in all shapes and sizes.

The tapa has an interesting history, whose story goes like this: in days gone by, the workers would head for the nearest bar after a long days work in the fields, and there would drink fairly large quantities of alcohol. This has an adverse effect on their capacity to continue working the next day, and so one of the Spanish kings of the time came up with the idea of providing them with some kind of solid food to accompany the alcohol and alleviate its effects. A small piece of food with every glass, he thought, might be the answer, and it was. At first the portions were of slices of sausage or meat, becoming in time known as ³tapas², and soon all types of delicious titbits were served with the glass of wine.

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