Back on the road towards the east by the coastal route, it’s worth it to take a detour in Torremolinos, an old fishing district that became independent from Malaga in the eighties. The very center of fried fish has always been there, in the neighborhood ‘La Carihuela’, where the residents subside on the fruit of the sea.
With the touristic development that started in the fifties, new possibilities –apart from fishing- opened up, for example the several restaurants and ‘chiringuitos’ where the locals expressed their knowledge, and where they could offer the delicious fish and shellfish from this part of the bay of Malaga. Miguel knows all about this. As a child he ran about between the tables of the chiringuito ‘Los Leones’, which his grandfather opened in 1962. “What really attracted my attention back then were the ‘espetos’, and I was always focused on every detail”, explains this young man that was granted the title of ‘best espetero of the province of Malaga’ last summer.
The key, he says, is to make sure the sardines are on the perfect cooking point. “If you reach the point where they aren’t raw, but not too dry either, it’ll come out great”, he says, although the proximity to the ember also counts, as does the quantity and the moment to add the salt.
In ‘Los Leones’ you’ll have a safe bet with the sardines no matter what, but if you see Miguel smoke any other fish, order one too. His specialty is sea bass, which, cooked in this particular way, has a unique flavor.
If you get hooked, don’t worry: Miguel also has a business to take his tasty ‘espetos’ to go, to any event. Whether it’s your wedding, birthday or a party with friends, the ‘Espetero at home’ will show up with a small boat full of sand from the beach, some olive wood, wooden sticks, and loads of sardines so that you can feel like you’re at the beach, wherever you are.