The typical gastronomy of Vélez Málaga stands out for its fusion of Mediterranean and Andalusian flavours, with a strong influence of Moorish tradition, relying especially on wine and olive oil.
Among its most emblematic dishes are ajoblanco, a cold soup made with almonds, garlic, bread, olive oil and grapes; gazpacho, ideal for hot days; ajobacalao, which is prepared especially at Easter and Chambao, a preparation of cucumber, onion and tomato with oil, vinegar and salt. Typical hot dishes include pumpkin stew, porridge, cabbage, "ropa vieja" which is a variety of cabbage, with potatoes, green beans, chickpeas, pumpkin, aubergine and meat, to which some add bacon and pork snouts, cabbage stew, migas, cod cakes with honey, maimones, with fried corn and soaked bread boiled in water and sprinkled with sugar when served. There is a variant that adds onion, pepper and tomato, cachorreñas, baked sweet potatoes, fried fish and espeto de sardinas, very popular in the coastal area, where the sardines are roasted in reeds over a direct fire.
In confectionery, the most outstanding are the roscos de vino, the mostachones and the tortas de aceite de Vélez (olive oil cakes).
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