|  If
you have never been to Spain you must know that the dining schedule
is quite different from most American's eating habits. Breakfast
is around 9:30; lunch at about 2:30-3 followed by a lengthy siesta,
and finally dinner no earlier than 9p.m.
In Vejer De La Frontera,
typical dishes mostly are relatively simple to prepare, but extraordinarily
tasty. Those are some of the best known:
Gazpacho, the famous cold "soup", a vegetable-cream
made of tomato, cucumber, paprika, garlic, olive-oil, vinegar
and bread; Pescaito frito, fish turned around in flour and fried
in olive-oil; Huevos a la Flamenca, a fried egg in a sauce of
tomato and Chorizo (a spicy typically Spanish sausage); Cocido
Andaluz, a "hot-pot" made of chick-peas and different
vegetables; Rabo de Toro, a ragout of bull's tail.
 In
the pretty locality of Vejer the resturants will delight you with
their succulent meats, like corzo shaken ox... all this accompanying
by by vegetables, vegetables seafood. Each local has its own "house-specialities",
but some recipes you will find almost everywhere: Huevas, fish-eggs
either with mayonnaise or Sauce Vinaigrette, Pinchos Morunos,
very spicy spits of meat, Pavías de Pescado, marinaded
fish fried in olive-oil, Caracoles, snails in a tasty sauce, Jamon,
cured ham, and of course the fantastic olives of the region. The
great local wines, Jerez (sherry), Manzanilla and Montilla are
a perfect match to all those dishes.
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