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.
Hunting is a key element in Cuenca cuisine. Hare and rabbit are the most abundant species along with Partridge , eaten pickled or traditional Jewish stew . Small game hunting is the main ingredient in most traditional dish from Cuenca, morteruelo . Big game deer and wild boar cooked , especially in mountain areas .
The various grasses of the province provide a complete food for sheep , which provide excellent cheese in all its forms , though no doubt the most famous and recognized is the manchego cheese that competes with the best national and international cheeses . The cheese is usually made autumn and winter as it is when you consider that milk is better quality . You can get fresh , cured, fried in oil and served as an appetizer or as a delicious dessert served with grapes , honey and quince .
Along with La Mancha wines , liquor quintessential Cuenca is " resoli ] " digestive drink that is usually taken after meals accompanied by Cuenca desserts, gingerbread , shortbread , sighs nun , ... The Resoli is composed of spirits of the mountains , coffee, orange essence , sugar and cinnamon stick .
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