Ajoarriero is a typical dish of the region Requena -Utiel made from potatoes , cod , garlic, egg and oil

Mix flour, eggs, lemonade and aniseed liqueur and spread to make 2 mm thick wafers. A mixture of fried noodles covered in caramel are added to this dough.

A typical Requena dish made with lightly fried onion, garlic and meat or "chunks" and fried liver. There are also Cachulí recipes without liver and others with potatoes and spring garlic.

Fried balls made with breadcrumb and beaten egg to which is added a syrup of honey, grated lemon rind and cinnamon.

Morteruelo is a dish made from pork liver (and sometimes the meat from other small game and fowl such as pork loin, chicken or hen, rabbit, etc.), spices and breadcrumbs, all well crushed in a mortar so that the result is a paste.

It is a very typical rice dish of the district of Requena. This rice dish usually has pork in it. When it does not have meat in it, it is considered a Lent or widower's dish.

This rice dish is usually made with chick peas and orza sausage. It is typically cooked in a saucepan or in the oven.

A dish made with pork, pinto beans and sausage. Although it can also be made with haricot beans.

A dish of potatoes and pork ribs and cod.

Gazpacho, or vegetable soup, from La Mancha is a thin soup served hot made from pieces of crumbled La Mancha unleavened bread. The dish is accompanied by meat from small game such as rabbit, chicken, hare or partridge