The cultural contacts between the Roman and Visigoth heirs—Mozarabs, Arabs, Berbers, Muladies, and Jews—combined with the agriculture of the region, the water from the Guadajoz River, the numerous orchards, and their novel crops, provide elements of aroma and flavor to the rich gastronomy of the area. Poultry, rabbit, lamb, offal, and fruits (figs, raisins, dates, peaches, plums, loquats, apples, pears, quinces, apricots, cherries, pomegranates, medlar fruits, blackberries, watermelon, melon, etc.) or vegetables and garden produce in general, give rise to compotes, jams, roasted dishes, stews, casseroles, marinated dishes, or seasonings mainly with olive oil, garlic, vinegar, and cilantro. Although al-Awwan mentions more than four hundred cultivated species in Al-Andalus in the 13th century, it gives us an idea of the gastronomic richness of the time. Many dishes, especially desserts, made good use of these: cinnamon, nutmeg, thyme, spearmint, cumin, oregano…
Many of the recipes appear in the traditional cookbook “122 Recipes with Great Taste” from the Guadajoz Consortium, where we find direct and indirect references to the gastronomic legacy.