Morteruelo , ajoarriero , sausages, zarajos , lamb, quail , trout , cheeses, gingerbread , along with excellent wines and digestive liqueurs: Brandy Resoli and Sierra are the fundamental elements of the traditional cuisine of Cuenca, as varied as its geography and has been conditioned over time by its scenery and weather . Both Mancha as the Highlands , they were setting a stout cuisine that it featured transhumant livestock grazing extensively touring all areas of the province , which favored many of the dishes were shared in each other places.
The meat is mainly consumed lamb and pork. The roast lamb is mainly kitchen but often eaten in stew . The guts of this animal, well washed and seasoned, are intertwined around a branch and roasted in the coals . This is called " zarajos " dish of Cuenca.
