The Huerta of Lorca is one of the great orchards of the peninsular South-eastern. Each spring fills with infinity of vegetables, fruits and cabbages that joined to the pig, are the gastronomic base of this rich area of the municipality.
It is possible to emphasize the stews, like the ‘Olla fresca’, a succulent and rich dish in calories, where the bone of backbone is included together with the ear and the tail of the pig, blood sausage, fresh bacon, kidney beans and rice, all cooked in a mud pot. We usually eat it in autumn and winter and, it is also consumed in high earths. Another similar plate is the ‘Olla podrida’ whose meat base is identical to the previous one, but to which chick-peas with potatoes are added, tubular powders and col.

The 'potaje' is another typical dish in that stewed potatoes of the orchard with some vegetables, peppers, onions and tomatoes are combined, and to which toasted country bread with parsley, oil and vinegar can be added. In spring the gypsy pot or ‘Olla Gitana’, a mixture of vegetables usually cooks and vegetables with pumpkin, to which it is possible to add pears. If some rain falls, the snails appear and so the snails with tomato are cooked; and the "chupaeros" with sharp sauce, the "boquinegros" and the "serranos" for the rices.

We can also find a great variety of salads such as ‘remojón’ with tomatoes and peppers roasted to live coals, with oil and perforated garlic; ‘pipirrana’ with tomato, pepper, olives, tápenas, stems, onion and hard egg; and the salad farmer with cucumber, tomatoes, lettuce, cheese, onion, ham cooked and bread toasted. It is also emphasized the "fritá" made of tomatoes, peppers, pumpkin and eggplant; the 'pisto' and patties from Lorca. It is not possible to forget either ‘gazpacho lorquino’, a very refreshing dish, composed of pieces cucumber, garlic pricked with oil, hard bread pieces, tomato, water and a spurt of vinegar; la torta de pimiento molío ‘the pepper cake molío’, with sardines, and the 'crespillos', unique and exclusive appetizer of Lorca, made with a fine mass of flour, salt and red pepper.

Dealing with the rice, we have to mention that have recognized fame the so called Rice and Turkey with balls (meatballs) ‘ Arroz con Pavo y Pelotas’, an exquisite totally dish from the orchard, being fundamental in the familiar celebrations, such as weddings. The meatballs take control of turkey, bacon, garlic and parsley, kneaded everything with lined bread and beaten egg, marinated with sauce with pinions. It is also cooked the rice with rabbit, rice and kidney beans with soft garlic ‘empedrao’, rabbit in cabañil garlic, the wheat stewed with potatoes and ‘aletría’, and the wheat with forefeet, typical dish on the Palm Sunday and the Arab ancestry that contains pricked wheat, forefeet, chick-peas, kidney beans and bones of ham.