Fennel is a characteristic plant of the area, and the months of January and February are ideal for harvesting and eating it. It is cooked in a stew with peas, chorizo and blood sausage.
During the gastronomic and cultural festival called “La Hinojá”, which takes place on the last weekend of March, the town's residents cook the traditional stew following the recipes passed down from generation to generation, offering free tastings. At the same time, there are live cooking workshops, cultural events, musical performances, guided tours of the town, workshops for girls and boys and, on Saturday night, a great street party. Therefore, it is a gastronomic and cultural festival where we can find typical products, musical performances and taste fennel stew and spoon tortillas.
On the other hand, in the Alameda de Andalucía, bars are set up for food and drink and stands are installed to display and offer a wide variety of traditional products related to food and crafts.