Andújar’s local cuisine is a delightful reflection of Andalusian culinary traditions, with an emphasis on locally sourced ingredients, particularly olive oil. Visitors can savor classic dishes such as “ajo blanco,” a cold almond and garlic soup typically served during the hot summer months, and “salmorejo,” a thicker version of gazpacho made with tomatoes, bread, and olive oil. Another local favorite is “migas,” a dish made from breadcrumbs, garlic, and olive oil, often served with chorizo or fried eggs.
Olive oil plays a central role in Andújar’s cuisine, not just as a cooking ingredient but also as a key flavor in dishes like “pipirrana,” a refreshing salad made with tomatoes, peppers, onions, and tuna. For meat lovers, Andújar offers specialties such as “carrillada de cerdo” (braised pork cheeks) and “chuletas de cordero” (lamb chops), often cooked with aromatic herbs and spices native to the region.
For dessert, visitors should try “pestiños,” a sweet fried dough flavored with honey and anise, which is a traditional treat during Easter. Local restaurants like Restaurante El Gallo and Mesón El Postigo are popular choices for experiencing authentic Andalusian dishes, offering a warm and welcoming atmosphere.