Food is other of the elements which defines the culture of Úbeda and Baeza because, without a doubt, it is marked by its entourage and its history.

Both Úbeda and Baeza have dishes with Roman origins where there are products derivatives from the wheat floor. Other cultures, as well, as the Jewish or Arabic cultures have left their traces on their gastronomy.

Moreover, as those two cities have really cold winters, there are many stews and meals with a high caloric value. In the same way, many dishes are cooked because of a festivity or a specific period of the year and, for sure, using always the typical products of the area.

Eating in Úbeda and Baeza

Generally, eating in Úbeda and Baeza is cheap, specially if you decide to go out and have some tapas or "ligar" (one Spanish word with the meaning of flirt in other contexts) as with a pair of drinks you can eat fairly well. Nevertheless, if you decide to eat some dishes or a menu, they aren't so expensive nether.

Buying food in Úbeda and Baeza

Nevertheless, if you decide to cook yourself, you should know that if you buy it that wouldn't be for too much money. You can go to the supermarkets or the food stores. Also, both cites, Úbeda and Baeza have a wholesale food markets or Mercado de Abastos which offers all kind of fresh products: meat, fish, fruit, vegetables, legumes, etc. with affordable prices. There are also some private vegetable patches where you can buy vegetables, but this is a service given only for the inhabitants of the city.

The oil


The key product of this area is the olive oil and its substitute, the table olive, which can be green, black or cornezuelo variety. These are mashed and mixed with traditional products from the area as cooking salt, bay, garlic or thyme. To preserve them, they are put in a orza, a glazed earthenware jar, with water. Also, there are vegetable garden products, cereals, legumes, the cod, the small hunt, the fowl poultry, the pork, the rabbit or the local wines.

In both cities, the day starts with a big toast of oil, garlic, tomato and salt. The meals are prepared depending on the temperature and it will be special if there is any festivity.

Festivities and gastronomy

– Navidad. Besides the typical polvorones (light, crumbly shortbread), mantecados (christmas sweet made from flour, almonds and lard) and the turrones (nougat candies) for Christmas, and the King cake of the 6th of January, there are other sweets as the borrachuelos (cake made with paste and sugar).

– Holly Week / Easter. During this festivity, it is common to eat typical products from the area as the green raw broad beans with ochios (bread of oil, salt and paprika), the torrijas (slices of fried bread with milk and sugar), bacalao con tomate (cod with tomato), hornazos (oil bread with boiled egg), tortas de "masaceite" (oil bread and aniseed condiment), etc.

– Summer. Along this season, it feels like having light and refreshing products as the gazpacho (cold soup made with water, bread, olive oil, vinegar, tomato, pepper, cucumber, onion an oil), the pipirrana (salad made with tomato, onion, green pepper, cucumber, oregano, oil, vinegar and salt), the sangria (wine with soda and peach), salad of red  roast peppers or of orange with oil and green onions, and the snails.

guiso– Winter. Stews of chickpeas with chards or this one of broad beans with aubergines, crumbs of bread with hard pork sausage (chorizo) and bacon, fried chickpeas or morrococo (after having the stew of chickpeas, those are served just mixed with oil), chickpeas with spinaches, papajotes (fried bread with milk and sugar), etc.

– All Saints' Day (November 1st). It is tradition to buy some typical sweets as the buñuelos de viento (sweet made with cream, milk cream, chocolate, etc.), gachas dulces con picatostes de pan (dessert made with milk, flour, sugar and anissed condiment) and huesos de santo (marzipan stuffed with cream).

ochios– The whole year. Lomo de orza (fried loin preserved in a "orza", an earthenware jar full of oil), pâté of

habasconochiosolive or partridge, empanadillas con morcilla (black pudding small pies), morcilla en caldera (non-sausage black pudding), picadillo de cerdo (sausage pork meat), chorizo en aceite (oiled hard pork sausage), etc.


Nevertheless, both Úbeda and Baeza have typical dishes which characterise each city.

In Úbeda


– Andrajos. Stew with flour pancakes and fried tomato, onion, garlic and red pepper, sometimes with cod and rabbit.

– Ollo de pan y aceite, bread with oil and salt or sugar. A piece of bread without the crumb and olive oil is added, mixed with salt or sugar.

– Perdiz en escabeche (pickle partridge). Boiled partridges with a stirfried of oil, vinegar, garlics, onion, laurel, black pepper, thyme, rosemary and salt.

In Baeza

virolos– Virolos. Sweet made with puff pastry.

– Cazuela con habas y garbanzos cocidos. Stew made with green broad beans and chickpeas cooked in an earthenware pot.

Bacalao con fritada

– Bacalao a la baezana. Stew of cod made with stirfried onion and tomato, also garnished with roasted red peppers or boiled peas. During the cooking, sweet paprika and pinenuts are added.


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