Ronda
cuisine is much influenced by its mountain location, and is based on simple,
well-flavoured dishes such as tomato soup, garlic soup, bean or lent thick
soup, although both legumes are also eaten scrambled with eggs as are asparagus
and mushrooms.
Country dishes using
crumbs from home made bread, together with peppers,tomatoes, onions, and
fried eggs, topped with local sausage are very popular,they are the famous
"Migas". Typical stews include those based on snails, rabbit ("conejo a
la rondeña"), partridge ("perdices al estilo de la serrania"), as
well as oxl tail.
Cold vegetable soups, the famous gazpacho, almond soup and the "porra antequerana" are widely favoured.
Typical desserts
are almond mousse "sopa de almendras", and egg yolk paste "yemas del Tajo",
small biscuits and honey cakes.
Its virgin olive oil, woodland honey, chestnuts in syrup and
local wines, make Ronda a Mecca for lovers of fine cuisine.