Cuenca shares many features of it's gastronomy with the other provinces of Castilla-La-Mancha; its origins, traditions and quality of its raw materials. Heavy dishes, high in calories such as hotpots, lamb and game. But Cuenca has a few exclusive dishes and unique methods of preparation.
One such dish is zarajos, which consists of lamb's
guts roast in a wood-fired oven after being rolled on a piece
of vine shoot, very spicy and very tasty. By far, the province's
most unique dish has to be morteruelo, made from grated pig's
liver, chicken, cured ham, pig's lard, walnuts and spices.
Other delights include dishes using trout from the mountain streams and game from the rolling countryside. All washed down with an ample supply of wine from the local vineyards. No meal is complete without the Manchegan cheese and pastries from the local bakers.