The typical dishes of Cabra are based on the heritage of the earth and the sea. The orchard and the mountain come together to shape a rich cuisine. From the former’s fresh vegetables for the stews to the latter’s tasty meats and marinades.
The gastronomy of this region is determined by the different factors that have shaped the eating habits generation after generation. The abundance of water made possible the orchards in the fertile banks of the river Cabra, rich in fruits and vegetables. The crops of vine and olive trees produce wine and olive oil with designation of origin, two basic elements of the Mediterranean diet. Fresh produce cooked with skill result in dishes such as vegetable stew, empedrado, gazpacho, and chickpeas with spinach. There are also desserts and sweets typical of different seasons and celebrations such as the porridge for All Saint’s Day, the roscos and tortillas for Christmas, and the pestiños y gajorros for Easter.
Special mention should be made of the oil flat cakes and the biscuits of the Agustinian nuns. Cabra has a wide range of establishments dedicated to catering where it is possible to try the typical dishes of the town.