The gastronomy of the Sierra de las Nieves is based on the richness and variety of crops and the enormous number of fruits and wild products from its mountains. In Tolox there are many dishes that are cooked and prepared on the stove, typical and traditional dishes with a village flavor.
As in the rest of the region, the cuisine in Tolox is determined, first of all, by local products such as meats, all kinds of seasonal vegetables and fruits, olives, sausages, almonds and figs, cereals and an endless legumes, together with asparagus, mushrooms, tagarnines and thistles, countless aromatic plants or wild fruits and berries, along with coveted and tasty game.
The history, the customs, the ingenuity and even sometimes the necessity knew how to combine these excellent raw materials to obtain a cuisine that returns us to the origin, the flavor and tradition of the cuisine of our grandmothers and that still remain on the tables of Tolox.
Dishes and recipes that demonstrate the special culinary know-how that was passed from mothers to daughters and that maintain their totally homemade origin in their preparation and presentation. These dishes, which until recently could only be found in the kitchens of Tolox, are increasingly present in the menu of its bars, restaurants and rural houses that have integrated the local gastronomy as an essential element in their offer of services.
Almost all the typical dishes of Malaga cuisine and universal Mediterranean cuisine are present in Tolox, where the ubiquitous olive oil is a fundamental ingredient.
Olives, which along with some vineyards, avocados and almond trees fill the fertile farms of the village and offer us appetizers like seasoned olives, seasonal soups such as almond gazpachuelo or varied and fresh salads. Other typical dishes of Tolox are stews and soups such as bowls, Samandoña casserole, Tolita soup or maimones, fried pumpkin, caldereta goat, sausages, pickled with chopped orange or fresh cheese. The closing of this traditional menu in Tolox is made up of typical sweets such as kind of donuts, fig bread, pasties or olive oil cakes.
To accompany these meals, or simply to drink with tapas, the young wine of Tolox is ideal (originally called mosto), a low-alcohol wine that is still produced entirely by hand in manual presses.
