The most direct route in order to get to this town of  El Valle del Guadalhorce, is to take the N-340 heading towards Torremolinos. At a distance of only 17 kilomtres from the Malaga capital and with a population of 25,000 inhabitants, it is a town in which the more recently constructed areas coexist in perfect harmony with the Arabic appearance of narrow streelets and white-washed houses of the Barrio Viejo. Due its climate of mild winters and warm summers, its agricultural production is significant, especially the citric fruits (oranges and lemons) and, more recently, the sub-tropical fruits, like the avocado pear and the custrad apple.

The archaelogical sites found in Alhaurin are numerous, being the most relevant the ones found in the station of "La Alqueria", classified as "Bien de Interes Cultural" (Of Cultural Interest). However, in order to learn about the origins of this town, one has to go back to before the times of the Romans, being the Phoenicians around 1,000 B.C. who built factories in Malaga and Cartama, and give it the name of Lauro. Centuries later, the Roman settlers called it Lauro Vetus, the present name is given to it by los Reyes catolicos as a result of the reconquest of 1485.

As monuments of special interest, one can highlight the Chruch of San Sebastian, built in 1505, the arches of Zapata, ancient aquaduct of "La Fuente del Rey", originating from the Eighteenth Century.

           

The first celebration of the year, in honour of San Sebastian, takes place on 20th of January. On the 2nd of February, the day of the purification of "La Santisima Virgen de la Candelaria" is celebrated and towards the end of June, are the main festivities of San Juan Bautista, Patron Saint of summer. The weekend prior to the festivity of San Juan, the flamenco enthusiast have a date at the festival "Torre del Cante", of great prestige and deep-rooted in Andalucia.

Its traditional cuisine is made up of rice and chesnuts (arroz con castañas), "la sopa cachorreña", "las gachas" and the boiled soup (la sopa hervida), dishes all made from local products.