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Despite the popularity of the paleodiet, no one knows what the original prehistoric inhabitants of the province drank and ate. Records from the time of the the Phoenicians and Romans show the salt from the wetlands as the popular way to curate and store the fish caught in both the Atlantic Ocean and Mediterranean Sea.
Today, “salazón“; plr: “salazones” (salting) is still a popular way to treat the food, which like almost every where else on earth, is influenced by its environment. Although in some parts of Cádiz you won’t hear an “s” when the waiter says those words, but a “th”. This includes the Spanish for the fish and seafood (pescado y marisco) caught in two distinct bodies of water. Deep frying it in oil (aceite de oliva) is said to give the pescaito frito (little fried fish) a unique flavor and goes well with a glass of fino (sherry) from the three cities that specialize in the sweet white wine. Or perhaps you’d prefer a “cervezita“, beer served in a small glass or bottle so not to lose its coolness before you finish.
Inland takes you into the mountains, some with perpetual snow on their peaks, in less than two hours. Natural Park de Los Alcornocales offers setas (mushrooms) to pick when in season and for cheese lovers, La Sierra de Cádiz lets your taste buds decide which of the local quesos (cheeses) they like best.