We will cite some of the dishes loaded with tradition, popular knowledge and flavor, always made by the men and women of our sierra with the constraints of a subsistence economy, but also with the best and most natural that they had in their hands. , with the know-how of his parents and the parents of his parents ... and above all, with the exquisiteness of the simple and well done.

With the flours that arrived from the mills in the countryside, dishes that today are typical of our land were made and that you can taste in any of the restaurants, as long as they are ordered in advance, due to their slow and careful preparation.

“La Gachamiga”, flour crumbs, well accompanied by “torreznos”, dried and fried peppers (little birds), chorizo, blood sausage, and even, depending on the season, melon, cherries, grapes and other fruits.

The "Talarines", fine flour dough cakes with water and salt, stewed with hare or rabbit meat, nízcalos or "guíscanos" as they are called here, and without missing the aromatic touch that spearmint gives it. Without a doubt, a model dish of the most traditional cuisine.

The "Ajoharina" or "Maimones" simple dish of great culinary interest, based on flour, garlic, peppers, potatoes, ripe tomatoes, paprika, water and salt.

Also very typical of these mountain lands is the "Rin-ran" or "Ajo papa", a good starter at any table, spread on the traditional "Serrano bread". The “Rin-ran” is a cold mashed potato and dried red peppers with olives and cod, flavored, according to the customs of almost each house, with cumin and other spices.

And if we're talking about starters ... how not to mention the tasty "Wild asparagus", the "scrambled" with garlic, green beans, seasonal mushrooms ...

The use of wild mushrooms in mountain gastronomy is included in numerous exquisite dishes such as "mushroom pate", scrambled with garlic and spring mushrooms, vegetable cake and mushrooms ... There are many species that can be collected in the Natural Park, such as, the reed mushrooms (Cliptocybe geotropa), cuckoo thistle mushroom (Pleurotus eryngii), bold (Tricholama terreum), the spring mushroom (Tricholama georgii) and the chanterelles or peas (Lactarius deliciosus, L. sanguiflous) .. and the famous and expensive black truffle (Tuber melanosporum), which is a hypogeal mushroom, with a pearly surface.

And our pork and wild boar sausages, and our Sierra ham cured and cared for with great care to honor the best tables with their presence. Try our sausages (chorizos, black and white blood sausage, salami), our Serrano ham and you will not be able to resist the temptation to bring home some new “souvenir” of our Region that you had not anticipated.

And to savor our meats, don't miss the opportunity to try the “Leg or Lamb's Head”, roasted with dressings ...; or the "Wild meat", of deer, deer, wild boar ..., in multiple and varied preparations: baked, in different sauces, in stew ...; or the "Tacos de lomo" in adobo. Meats in their season and the best seasonings.

And what to say about the species of our high mountain rivers put on the table ... "Mountain trout", "Trout in almond sauce". ..., the taste of pure and crystalline streams of water.

And after this wide and succulent variety of dishes, some desserts no less attractive to the eye and to the palate. Local fruits, depending on the season: San Isicio cherries, Peal's "written melons", "monjilla" and "claudias" plums, water and winter pears, Burunchel figs ...: the most select fruit from our orchards .

Already more elaborate, other desserts such as "sweet rice", "enreos", "manjar blanco", "meloja", sweet porridge, ... They will delight those with a sweet tooth.

All well watered with a good "cuerva" or with esparteña wine, which although scarce, is the characteristic of this region.

To finish, a glass of risol or homemade mistela, pacharán serrano ..., and preparing the digestion some infusions of aromatic plants of the Sierra: stone tea, pennyroyal, chamomile ...