Local cuisine in Tudela and its surrounding area is varied and of the highest class. Dishes from the Ribera are marked by the unique weather conditions specific to the region. The area’s having served as a crossroads and its diverse cultural heritage (Christian, Sephardic, Arab) have made for a rich and assorted cuisine dominated by locally-grown fruit and vegetables.

Menestra (Vegetable stew) is the best known and most appreciated local dish, an authentic symphony of vegetables comprising asparagus, artichokes, peas and fresh broad beans, all cooked to perfection.

Under-ripe beans known as pochas (meaning “off colour”, “peaky”), due to their pale colour, are another local delicacy. The first pochas of the year are eaten with eels around Saint Ana’s Day.

As for meat, local specialities include leg of lamb, lamb chops, bull, tripe, partridge and, above all, Calderete (Meat stew). All washed down with the rosé wine that the area is renowned for or one of the newer, nonetheless outstanding, reds. A variety of fruit, particularly peaches and cherries, cakes, such as cafareles, mantecadas and the ancient, typically-Tudelan manjar blanco (white delight). .