Gastronomy in Ronda

Here you can see a variety of recipes from Ronda edited by the Giner de los Rios collective. Click Here

Amongst the many typical plates those come from the abundant hunting must be specially taken into consideration.

The traditional cuisine includes gourd to the Rondeña, Migas with chorizo (Fried breadcrumbs with a highly-seasoned pork sausage), oatmeal porridge, beans with tomato, dried ham and garlic, beans with black pudding, almond and artichoke soups, gazpacho to de serrana, and the lamb stew.

Other specialties that have lost tradition are rabbit to the Rondeña, pork loin filled with pine nuts, the lamb cochifrito (half boiled and half fried) and the stews of pork leg.

The wine of the zone that should be tried is the famous grape juice and a series of new wines from the vineyards of Ronda’s mountain chain, some of them with an own name like Cortijo de Monjas, or those of the F. Schatz winery.

The confectionary of the convents is very varied and the “yolks of el Tajo” and the “sweets of the nuns” are always wanted by visitors.
 

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