SOPAS CACHORREÑAS This is undoubtedly one of the most peculiar dishes in the local gastronomy. It is said that this dish originated in Sayalonga and then became popular in the gastronomy of La Axarquía. Ingredients: 2 or 3 cloves of garlic, 1 tablespoon of olive oil, 1 green pepper, sliced bread, water, vinegar (to taste), salt, 1 egg per person. Preparation: Bring the water to the boil, when it boils, add the green pepper, crushed garlic, a pinch of salt and a spoonful of olive oil. When it is cooked, add one egg per person and boil it and put it on plates with chopped bread and vinegar.
FRIED SQUASH This dish is not a recipe in itself, it is a witness to the past as it was already a very famous dish of the Arabs during the more than 900 years that they were in the town. It is practically still cooked as it was then, which means that if you try it, you will be tasting a delicious delicacy that already has its own small place in history. Ingredients: 1/4 Kg. of bacon, 1 small black pudding, 1 clove of garlic, 1 dash of vinegar, a pinch of oregano and salt, a pinch of ground pepper, 1 Kg. of pumpkin. Preparation: Peel, wash and chop the pumpkin. Fry the bacon and the black pudding and take it out so that it does not break. Add the pumpkin to the frying bacon and when it is fried, make a dressing with crushed garlic, a little bread, a pinch of ground pepper, vinegar, oregano and salt.
Medlar jam Ingredients: 1 kg of medlars, juice of one lemon, 1/2 kg of sugar Preparation: Clean the medlars of skin and seeds. Put them in a saucepan over a low heat together with the lemon juice. When they have been boiling for a few minutes, add the sugar. Stir frequently until it begins to colour and thicken. You can preserve this jam if you put it in airtight, clean glass jars, close them tightly and heat them in a bain-marie for about an hour to vacuum them.
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