The cuisine of Las Cabezas de San Juan is quintessentially Andalusian, featuring fresh, locally sourced ingredients that reflect the region’s agricultural bounty. Olive oil, of course, is a cornerstone of many dishes, from salads to grilled meats. A popular dish in the area is “gazpacho,” a refreshing cold tomato soup perfect for the region’s hot summers. Another beloved dish is “salmorejo,” a thicker version of gazpacho garnished with boiled eggs and ham.
Tapas culture is vibrant in the city, with small dishes such as fried fish, “tortilla de camarones” (shrimp fritters), and “jamón ibérico” (Iberian ham) served in the many bars and restaurants scattered around town. The local markets offer an array of fresh produce, cheeses, and meats, ideal for food enthusiasts.
Visitors should not miss the opportunity to enjoy traditional Andalusian desserts, such as “tocino de cielo” and “pestiños,” which are often served during festivals and special occasions. The local wine, particularly sherry from nearby Jerez, pairs wonderfully with many of these dishes.