Lorca is one of the most important towns in the Region of Murcia. It is popularly known as "The City of One Hundred Shields" due to its extensive heraldic heritage.
Like many Spanish towns, Lorca is also famous for its extraordinary gastronomy, with a strong influence from Islam with its varied spices, vegetables and fruits. In addition, Lorca has drawn on Manchego, Andalusian and Levantine cuisine.
A seasonal tradition
Something that marks Lorca cuisine is the seasonal influence, which guides the menu based on famous stews such as fresh pot and migas or wheat with lamb trotters with artichokes, one of the typical Palm Sunday dishes, as well as its traditional Arab desserts that enjoy great popularity.
Much of this success lies in the municipality’s wide area, which has enabled the promotion of interesting and remarkable gastronomic contrasts between the different areas, due to the different agricultural resources. Another factor is its dry climate and the outstanding number of agricultural developments, which have enabled the promotion of high-quality agri-food development.
This seasonal cuisine has adapted to new tastes and especially to the contemporary cuisine that is usually enjoyed not only in the city but also in the different districts that make up the municipality.
That is why its gastronomy is often compared to good wines – its results are obtained slowly and deliberately.
Because the region is very dry, the Arab influence became more noticeable; they helped perfect irrigation systems that created a revolution in the orchards.
Just as the Arab heritage has been significant, so has the influence of the Sephardic Jewish community that settled in Lorca during the Middle Ages and brought new knowledge and flavours to the already rich and abundant region.
A gastronomy rooted in the land
The fertile and strong land of Lorca is revealed in its harvests.
The beautiful vegetables, splendid meats and delicious fish have acquired a well-deserved fame that has passed from generation to generation.
This is the true basis of the succulent gastronomic menu of Lorca.
Broccoli and artichokes sprout from their lands, and rabbits, pork, turkey and Murcian snubs grow from their farms.
This combination creates various dishes such as “crespillos” and “empanadas”, nougat, almonds, sausages and exquisite sweets such as “picardías”, “chochos” and “tortada lorquina”, as well as pickles, cheeses and wines, all of them awarded international prizes.
An excellent variety of dishes and typical foods
It is no coincidence that Lorca is the birthplace of famous chefs and that it is considered one of the great centres of food production in Spain and Western Europe. In this Murcian city, it is common to find restaurants everywhere.
Among its many typical dishes based on legumes, vegetables, meat and cereals from the region, the “paella huertana” with turkey, “migas con tropezones”, turkey stew with meatballs, hare with “gurullos” and gypsy pot stand out.
So do the rice with snails and especially the “fratá de matanza”, an exquisite stew made up of liver, offal and blood sausage.
Thanks to its pork production, Lorca is famous for its sausages and its varied and excellent quality meat products such as chorizos, offal, blood sausages, etc.
It should be noted that in addition to its main dishes, Lorca is famous for its pastries. Its divine sweets, which have made it famous among locals and strangers, have captivated many generations of diners. Such sweets include the Easter cakes, the “mantecados”, the “crespillos”, the “cordiales” and the delicious and famous “torrijas” typical during Holy Week.
Finally, Lorca has stood out as one of the main centres of production of high-quality wines in Spain. Its celebrated fruity wines have become very popular, especially those of Coy and Avilés.