Encebollado is a traditional dish from Cárcheles and other areas of Jaén, made with previously desalted cod cooked in a thick onion, tomato and garlic sauce. It is a simple, tasty recipe, closely linked to popular cuisine and resourceful dishes. A traditional, humble and very tasty recipe that preserves the character of Jaén's home cooking.

Roast lamb is a traditional recipe from Cabra del Santo Cristo and other areas of Jaén, especially associated with festivities and family celebrations. It is a simple, tasty dish in which the quality of the meat and slow cooking are key to achieving a tender texture and a golden finish. Preparation begins with the lamb cut into pieces and marinated with garlic, parsley, white wine, salt and extra virgin olive oil with PDO Sierra Mágina. It is then placed in the oven, first at a high temperature to seal the meat and afterwards at a gentler heat so it roasts slowly. During cooking, it is basted with its own juices until it is juicy inside and golden outside. Traditionally cooked in an earthenware dish, preserving the flavour of age-old preparations and the festive character of Jaén's traditional cuisine.

Choto al ajillo (kid goat with garlic) is a traditional recipe from Bélmez de la Moraleda and other areas of the region, closely tied to mountain cuisine and intensely flavoured dishes. It is a simple, hearty preparation in which the kid goat meat is slow-cooked until tender and accompanied by a thick, aromatic sauce. Preparation begins by frying the chopped kid goat in extra virgin olive oil with PDO Sierra Mágina until well browned. A crushed mixture of garlic, fried bread, parsley and cumin is then prepared and added to the meat together with white wine. Everything is left to reduce over a low heat, achieving a tasty sauce that concentrates the aromas of garlic, spices and extra virgin olive oil. A traditional, characterful recipe reflecting the essence of the region's cuisine: local produce, unhurried preparation and flavours passed down through generations.

Carnerete is a traditional dish from Cambil and Arbuniel, Cárcheles and other areas of the region, closely tied to popular cuisine and the hearty flavours of the mountains. It is a recipe made with cured meats, bread, vegetables and stock, resulting in a thick, tasty stew full of character. Preparation begins by frying the pork belly, chorizo and black pudding in extra virgin olive oil with PDO Sierra Mágina. Then, with bread, garlic, onion and dried pepper, a crushed mixture is prepared and combined with meat stock and tomato, letting it reduce slowly until all the flavours are concentrated. Finally, beaten egg is added to thicken the stew and the cured meats are stirred back in before serving. A traditional, hearty recipe reflecting the region's resourceful cuisine, where simple ingredients are transformed into dishes full of flavour and identity.

Cangrejos del río Arbuniel en salsa (Arbuniel river crayfish in sauce) is a traditional recipe from Cambil and Arbuniel, especially remembered for the importance that Arbuniel river crayfish held for years in local gastronomy. Although they have now disappeared due to the invasion of other species, the traditional way of preparing them is preserved as part of the town's culinary memory. To make them, the crayfish are carefully cleaned and rinsed several times in water, adding a little vinegar in the final rinse. They are then cooked in extra virgin olive oil with PDO Sierra Mágina until they take on their characteristic red colour. Chopped garlic, chilli, fried tomato sauce and white wine or sherry are then added, letting the sauce reduce and concentrate all its flavour. They are always served hot, as a tapa or appetiser, in a tasty, intense recipe closely tied to Arbuniel's traditional cuisine.

Calabaza con caldo (pumpkin in broth) is a traditional dish from Albanchez de Mágina, especially associated with autumn, when pumpkin becomes the star ingredient of seasonal cooking. It is a simple, tasty recipe made with vegetables, cod and clams, which give depth to the broth and a very special character to the stew. Preparation begins with a sofrito of extra virgin olive oil with PDO Sierra Mágina, onion, green pepper, cod and clams. Paprika, bay leaf and a crushed mixture of garlic, cumin and parsley are then added, letting everything simmer slowly until the pumpkin is tender. A one-pot dish reflecting Albanchez de Mágina's traditional cuisine, linked to seasonal produce, the flavour of extra virgin olive oil and timeless recipes.

Cachorreñas noalejeñas is a traditional hot soup from Noalejo, especially associated with winter and cold days. It is a simple, humble recipe, made with basic ingredients such as water, toasted bread, garlic, vinegar, ground pepper and extra virgin olive oil. Preparation begins with a broth flavoured with crushed garlic, extra virgin olive oil with PDO Sierra Mágina, vinegar, salt and ground pepper. After boiling, the previously toasted bread slices are added, giving body and texture to this intense, comforting soup. A traditional one-pot dish reflecting Noalejo's popular cuisine, based on resourcefulness, simplicity and timeless flavours.

Borullos de Albanchez is a traditional dish from Albanchez de Mágina, made from a thick dough added to a rabbit and vegetable stew. It is a hearty one-pot recipe closely linked to the mountain home cooking. Preparation begins with chopped rabbit sautéed with onion, green pepper, small green beans and aubergine. Paprika, water and a crushed mixture of garlic, parsley, cumin and saffron are then added. When the stew starts to boil, the borullos are added little by little, stirring so they don't clump together, until they are soft and well cooked. Finally, roasted red pepper is added, giving colour and flavour to the dish. A traditional, tasty recipe that preserves the essence of Albanchez de Mágina's popular cuisine.

Blandillas are a traditional sweet from Bedmar and Garcíez, especially associated with Holy Thursday and Easter Week. They are made with a light batter based on flour, eggs and milk, flavoured with aniseed, cinnamon and sweet anise liqueur. After being beaten into a smooth cream, the batter is fried using a mould in hot oil, achieving a delicate, golden texture. Once ready, they are coated in sugar and cinnamon, resulting in a festive, aromatic sweet closely linked to the town's traditional baking.

Barquillos are a traditional sweet from Albanchez de Mágina, crisp and aromatic, made with white wine, aniseed, cinnamon and lemon zest. Cooked on a hot griddle or baked, they are part of the town's popular baking and of those simple recipes that preserve an artisanal flavour. Their preparation uses extra virgin olive oil with PDO Sierra Mágina, which lends identity and links this sweet to the area's olive-growing tradition.