Malagasy dictionary (that you must know if you don't want to be a tourist) :
Boquerones: this is what the people of Málaga call themselves, in reference to their fishing culture and one of their star foods. You can’t leave Málaga without trying the fried boquerones (these are fried sardines and they can also be marinated).
Pajarete or sweet wine of Malaga: you can taste it at the Antigua Casa de Guardia or at El Pimpi, two of the most traditional bodegas in the city and not to be missed.
Espetos: sardines cooked on the coals of the typical boats located in most beach bars called chiringuitos. Good, pleasant and cheap.
Jábegas: typical fishing boats of Malaga, with a Phoenician eye on the prow, as a symbol of protection, according to its Sumerian origin.
Camperos: typical Malaga sandwiches made with crusty bread and filled with ham, cheese, chicken, lettuce and mayonnaise.
Mollete de lomo con manteca colorá: typical Malaga breakfast consisting of a bread roll spread with lard, paprika and other spices.
Artichokes: a food that you can eat cooked in many ways at Mesón Mariano.
Biznagas: the typical flowers of Malaga, which are bouquets of jasmine and are sold in the streets.
The cenachero: one of the greatest symbols of Málaga. It refers to a trade that no longer exists in the city, in which fishermen sold their products throughout the city with a esparto basket slung over their shoulders.
Terral: a type of hot wind that whips the city and the coast during the summer months, leaving very high temperatures.