Thick dishes, red meats, excellent wines and, of course, delicious confectionery accompanied by magnificent liqueurs characterise Cuenca’s gastronomy.
This cuisine’s most popular dishes include the following:

El Morteruelo: similar in appearance to a hot pâté and made from game, pig’s liver and bread, among other ingredients.

Los Zarajos: a hank of sucking lamb’s tripe wrapped around small vine branches and barbecued, thereafter served in slices.

Gazpacho Pastor: it looks like a tortilla, but its basic ingredients are: cakes of unleavened bread along with finely sliced hare and chicken, which, along with salt, paprika and pepper, is prepared in the shape of a tortilla and accompanied with grapes.

Ajoarriero: another kind of pâté that, in this case, is made with a combination of potatoes, cod, bread crumbs and boiled eggs with some garlic and oil, all of which is mixed together. It should be served at room temperature, neither too hot nor too cold.

“Pisto”, “moje”, lamb stew, “migas ruleras”, “gachas”, roast lamb, trout and white beans with partridge are some more typical dishes belonging to Cuenca’s gastronomy.

Game is likewise a basic element. Hare and rabbit are the most abundant species, along with partridge, which is served in prickling brine or with traditional bean stew.

And for dessert, there is a wide variety of “mantecados”, “suspiros de monja”, “torrijas” (typical during Holy Week) and, of course, “alajú”, which in Arab means something like gift of the gods or, rather, of Allah, a sweet made with honey, dried fruits, cinnamon, and orange and lemon rinds, shaped like a tortilla and covered with wafer. Almonds form part of Cuenca’s landscape and are an important ingredient in many sweets.

Cuenca belongs to the largest wine-producing region in the world, offering a wide variety of red, rosé and white wines. We recommend that you ask for the local wine list wherever you try Cuenca’s cuisine.

Another typical element par excellence is Resolí, a liqueur of Arab origin; its exquisite taste was traditionally savoured only during Holy Week, although it can be found at any time of the year. It is made with coffee cream, cognac, anisette, cinnamon, essence of orange rind and sugar, resulting in a strong, sweet drink with digestive properties if taken in moderation. It is served in jars with a long spout to accompany Cuenca’s desserts.

A top-quality cheese belonging to the “manchego” variety is made in Cuenca. It is served green, cured, in oil or fried.