Hojuelas are a traditional sweet from Bedmar and Garcíez, Cárcheles, Albanchez and other towns in the region, especially associated with Holy Week. They are made with a liquid batter based on eggs, flour, water, citrus and oil, which is left to rest before being fried using a mould in very hot oil. Once fried, they turn out loose, golden and crisp, and are dusted with sugar and cinnamon or vanilla. The use of extra virgin olive oil with PDO Sierra Mágina in the frying lends flavour and identity to this traditional baking recipe.

Guiso de maíz (corn stew) is a traditional recipe from Albanchez de Mágina, made from crushed corn slowly cooked with vegetables. Its thick texture and simple flavour make it a one-pot dish closely tied to popular cuisine and to making the most of local ingredients. The sofrito, prepared with extra virgin olive oil with PDO Sierra Mágina, provides the flavour base of this humble stew, full of local identity.

Guiso de collejas (bladder campion stew) is a traditional recipe from Cambil and Arbuniel, especially associated with spring, when this wild plant sprouts in the fields. It is a simple dish closely tied to popular cuisine, based on making the most of the area's natural resources. To prepare it, the wild greens are first blanched to soften their bitterness and then added to a crushed mixture of fried bread, garlic and paprika diluted in water. Everything is sautéed for a few minutes until a thick, tasty stew is achieved with the character typical of seasonal recipes. Extra virgin olive oil with PDO Sierra Mágina adds flavour to the crushed mixture and reinforces this dish's link to the region's culinary tradition.

Gachas dulces (sweet porridge) is a traditional dessert from Cabra del Santo Cristo, especially associated with the All Saints' festivity. It is a simple recipe deeply rooted in popular baking, made with milk infused with lemon and cinnamon, which lends a warm, characteristic aroma. Preparation begins by toasting the flour with aniseeds in extra virgin olive oil with PDO Sierra Mágina, until achieving a flavour-packed base. The infused milk is then added and stirred slowly until the mixture thickens and takes on its creamy texture. It is traditionally served with sweetened croutons and a touch of cinnamon on top. A humble, aromatic spoon dessert closely tied to family celebrations and autumn recipes.

Gachas de harina (flour porridge) is a traditional dish from Larva, deeply rooted in popular cuisine and especially linked to the simplicity of country life. Of humble origin, it is one of those recipes from shepherds and rural families made with basic ingredients, designed to nourish and comfort with whatever the pantry and vegetable garden provided. Its preparation begins with a batter made from flour and water, which is added to a broth prepared with garden produce such as red pepper, green pepper and aubergine. Depending on family tradition, savoury versions can be found, accompanied by traditional pork-butchering products, or sweet versions, especially linked to the All Saints' festivity. A simple dish full of memory, preserving the essence of resourceful cooking and reflecting the culinary identity of Larva and the rural areas of Jaén.

Gachas con miel (porridge with honey) is a traditional dessert from Huelma, especially associated with the All Saints' festivity. It is a simple recipe deeply rooted in popular cuisine, made with toasted flour, fried bread, milk and honey, resulting in a creamy, sweet, comforting preparation. Its preparation begins by frying day-old bread cut into pieces in extra virgin olive oil with PDO Sierra Mágina, which is then set aside as croutons. In that same oil, the flour is toasted, stirring constantly while cold water is gradually added, until a thick but smooth cream is achieved. When serving, it is accompanied with milk and honey, mixed on the plate to add sweetness and texture. Traditionally eaten on All Saints' night, it is one of those age-old recipes tied to family memory and Huelma's popular customs.

Gachas is a traditional dish from Albanchez de Mágina, especially associated with winter and cold spells. It is a thick, creamy preparation based on toasted flour, potatoes, vegetables and paprika, resulting in an energising, humble, flavour-packed dish. Its preparation begins with a sofrito of potatoes, green peppers, dried peppers and tomato, cooked slowly in extra virgin olive oil with PDO Sierra Mágina. Paprika and flour are then added, toasting the flour before incorporating water, achieving the characteristic texture of traditional gachas. A simple, hearty dish reflecting Albanchez de Mágina's age-old cuisine, tied to resourcefulness, local produce and recipes passed down within families.

Flores ('flowers') are a traditional sweet from Bélmez de la Moraleda and other areas of Jaén, especially associated with local festivities and family celebrations. Their characteristic shape and light, crisp texture make them one of those popular baking recipes that preserve an artisanal charm. They are made with a simple batter based on flour, egg and milk or water, flavoured with anise. To give them their shape, a hot mould is dipped into the batter and then fried in extra virgin olive oil with PDO Sierra Mágina until the flowers turn golden and crisp. Once fried, they are drained and dusted with sugar and cinnamon, resulting in a festive, aromatic sweet closely tied to the region's culinary tradition.

Estofao de patatas a lo pobre (poor man's stewed potatoes) is one of those traditional stews from Albanchez de Mágina born of humble, resourceful cooking, closely tied to the cold months and everyday life in the mountains. Made with potatoes slowly stewed in a short broth, it is a simple yet flavour-packed dish, designed to comfort and nourish using basic pantry ingredients. Preparation begins with a traditional vegetable sofrito, to which paprika and bread are added, giving thickness and that characteristic flavour of old-time stews. In some households it is enriched with chorizo or pork belly, though its essence remains in the simplicity of slowly cooked potatoes and the value of a recipe passed down through generations. Cooked with extra virgin olive oil with PDO Sierra Mágina, this dish reflects Albanchez de Mágina's culinary identity: an unpretentious, rural cuisine deeply linked to the olive groves, the land and the rhythms of country life.

Espinacas guisadas (stewed spinach) is a traditional dish from Bedmar and Garcíez, especially associated with Lent. It is a simple, tasty recipe, made with sautéed spinach together with a crushed mixture of bread, garlic and dried red pepper, which gives body and flavour to the stew. In the final boil, egg is added, lightly setting and completing this one-pot dish so closely tied to home cooking and seasonal recipes. Extra virgin olive oil with PDO Sierra Mágina lends identity and reinforces this preparation's link to the area's traditional gastronomy.