The typical gastronomy of Benamargosa is characterised by traditional dishes that make use of local produce, especially avocado, mango and citrus fruits. Highlights include "ajoblanco con uvas", a cold soup of almonds and garlic, and "zoque", a kind of gazpacho in which they began to use the ridge of the royal lemon variety, also known as "limón cascarúo". The ridge of this variety of lemon is noticeably thicker than that of the traditional lemon, and is not acidic but sweet. It has a flavour and texture that could be reminiscent of apple or pear, but more earthy, drier.
The use of the lemon rind is much more curious than local custom would have us believe. The usual concept of the lemon implies considering "the white" as waste and the pulp, with its characteristic acidity, as the edible part. Also popular are migas, accompanied by sardines, fried peppers or melon, and fennel stew, a spoon recipe with legumes and local vegetables. For dessert, homemade sweets such as roscos de huevo (egg rolls) and pestiños (fritters) are enjoyed.
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