The peculiarity and variety of the lorquian cuisine obey to multiple factors. It is inheriting of the Arabs by the taste to spices and the use of fruits and vegetables. It became rich with products brought out by the discovery of America and received, like land of passing trough, the culinary influence not only from Andalusian regions but also from ‘La Mancha’ or ‘Levante’.

Together with this we join the maintenance, during generations, of the traditional form of cooking and the existence of restaurants of great quality.

The way of eating in Lorca is adapted to the stations of the year. An so we find in winter, solid dishes and in spring, when Lorca gets dressed green, dishes with products of the orchard such as tomatoes, lettuces, beans. On the other hand, in summer, light and fresh dishes and in autumn the so called ‘cascaruja’, that is nuts, chick-peas or cuckoos.

The typical cuisine of Lorca have as it base vegetables and cereals that are obtained from the fields of the region, accompanied by meats, with superiority of those of hunting in the mountain zone of the municipality; or those coming from the pig and the ovine, without forgetting the birds, although they are usually less used in the traditional cuisine.

The enormous dimensions of the municipality foment the gastronomic resistances from some areas to others, due to the different ways of life, the farming resources and the climatic influence. Three areas are distinguished: