Food & Drinking Culture

What do people eat with rum in Motril? The coast's best-known pairing is espichás, small anchovies fried with garlic. Local tradition calls for a palito de ron alongside—a small glass of rum, almost like a welcoming ritual on the Costa Tropical. The salty, fatty bite and the smooth rum complement each other perfectly.

To finish, there's Merengón de Chirimoya, a meringue cake made with cherimoya. The fruit, with its creamy, sweet flesh, is the coast's signature product. Most of Spain's avocados, mangoes, and cherimoyas grow on the Costa Tropical, and all three find their way into the local cuisine.

The biggest celebration is the Feria in honor of the Virgen de la Cabeza, the Fiestas Patronales held from August 8th to 15th. According to legend, a Portuguese ship carrying an image of the Virgin washed up on the shore of Motril during a storm, and white flowers covered the ground afterward. During the Feria, migas and espichás are served, and on August 15th a solemn procession winds through the town.

Anyone interested in sugar cane should visit the Museo Preindustrial de la Caña de Azúcar at the Ingenio de la Palma. The buildings of the Nuestra Señora del Pilar sugar factory in Motril stand as witnesses to the sugar trade, and the Azucarera site in La Caleta is listed in the catalog of Andalusian cultural heritage.

There's no cocktail that comes exclusively from Motril; rum from this area belongs in a small glass alongside a meal. Chocolate, especially dark chocolate with little sugar, is the best companion to the Gran Reserva.