Local cooking is based on traditional dishes with locally available ingredients.

Popular dishes include migas, made with semolina flour, choto al ajillo (kid goat in garlic), a wide variety of stews and casseroles, pipirrana (cucumber and tomato salad) and gazpacho (cold tomato soup). It is traditional to fatten a pig for winter slaughter, and many pork products are then obtained, such as sausages, offal with onions, morcilla (black pudding) and marinated loin of pork.

Among the desserts are honied buñelos (doughnuts), creamed rice, fried roscos (cake rings), borrachillos, fig tarts, milk puddings and fresh figs.

The local wine is excellent and can be extremely strong.