Gastronomy is another one of the temptations, among many others, offered by the Antequera tourist offer. As one would expect, it is determined by our geography, by the products grown in our fertile lowland, La Vega –mainly cereals, vegetables and olive oil- and by the people idiosyncrasy.

One of the most well-known dishes of the Antequera gastronomy is the porra, a cold dish consisting of bread, garlic, tomatoes and peppers. You can also enjoy the ajoblanco (cold soup made of garlic and almonds),  pimentón (similar to porra but more liquid), gazpachuelo (hot fish broth with mayonnaise), migas (fried breadcrumbs) as well as several kinds of salads, such as the cardoon.

3.1.TextoThere also are game dishes, such as the rabbit a la cortijera and the pastoril baby goat, plus recipes of pickled fish, with a method of preserving the food which dates back to Roman times.
For dessert, we have to emphasize the bienmesabe, a cake consisting of ground almond, ladyfingers and sweet pumpkin filling that can be bought in our patisseries and cloisters (such as Convento de Belén  or  San José).

There, during Christmas time, you can also find the mantecados (lard buns) which are a typical sweet from Antequera. We also have pestiño (fried pastry made of sesame and cinnamon), torrija (bread coated in butter with different flavours) and rosco (a kind of homemade doughnuts), typical of   Easter. 

And, when talking about Antequera gastronomy, we cannot forget the mollete, which  is about to obtain the Designation of Origen. It is an Arab-style bread, of undercooked white crumb, still cooked in the traditional way. It is usually taken for breakfast topped with butter, oil, minced meat in lard, or at any time of the day topped with pâté, cold meats, etc. You can find it  in bakeries and supermarket, as well as at any bar of the town.