Taking advantage of the great wealth of products that Lanjarón has, its people have created special dishes where many of them come together and whose origin dates back hundreds of years. The most notable are the migas, potajes and pucheros, as well as mixed dishes such as the plato alpujarreño or the choto en ajillo among others. All of them are made with a different combination of typical products of the land. For lovers of desserts, Lanjarón is their destination. The combination of products used is reminiscent of Lanjarón's Moorish past, finding sweets that combine honey with almonds, pine nuts, walnuts, lemon and cinnamon. Desserts such as fritters, soplillos, fried roscos, rosetas, pan de higos hojuelas, cazueladul, borrachuelos, compota de membrillo or barretas de miel, are consumed by both locals and visitors, especially on special occasions such as Easter and pilgrimages.
We highlight the Jayullos, whose recipe has been collected and recognized by the Andalusian Academy of Gastronomy and Tourism for its richness and uniqueness.
