The coffees in Malaga
Pídete un pitufo
Si en el resto del mundo un pitufo no es una criatura animada color azul, en Málaga, el pitufo es un pan pequeño, de unos 50 gramos, que puedes pedir con aceite
Ask for a pitufo (a smurf)
In the rest of the world a smurf is a lively blue creature, in Malaga, the smurf (a pitufo) is a small bread, about 50 grams, which you can order with oil and tomato, butter or stuffed with ham, tortilla, or tuna. You can order it with white or whole wheat bread. In addition, there are varieties of pitufo: the mixed pitufo in Malaga goes with cooked ham and cheese, and the Catalan pitufo is filled with serrano ham, oil and tomato.
Molletes
Another typical bread of Malaga is the mollete. Softer and white than the pitufo, the Antequera mollete is a true delight that you can enjoy at any bar in Malaga. Moreover, many bars in the province have among their specialty offer molletes for breakfast. It is usually consumed with oil, tomato and serrano ham, although there are bars where they offer it with manteca colorá or Iberian zurrapa.
Manteca colorá and zurrapa
A breakfast with manteca colorá or zurrapa is one of the most substantial breakfasts you can have in Malaga. The manteca colorá is made with lard, cooked with pieces of pork and spices (usually paprika, oregano and garlic), it is spread on toasted bread or mollete, to prepare it as a snack. It is very typical of the bars in the interior of Malaga, especially those located in the Serranía de Ronda and the Axarquía. Zurrapa is the shredded pork loin after cooking it with lard and spices. There are many bars where you can enjoy toasted cateto bread accompanied by a variety of butter and zurrapas.
Churros and tejeringos
Churros with chocolate is one of the typical breakfasts in Andalusia. And in Malaga, there are many places specialized in offering them. Some bars offer apart from the churros (in an elongated way), the tejeringos (shaped like a donut), which are a more traditional and traditional way of making churros. The tejeringos are drawn one by one, and their dough is more complex to make, since it cannot be frozen. If you want a 100% Malaga breakfast, bet on the tejeringos.
