- Abyssinian: the Abyssinian is one of the typical tapas of the region. It consists of boiled egg in batter and fried. A little salt is added, and we have a perfect appetizer to share with our loved ones
- Agua Sal: this dish is a typical tapa in any bar in the area. It consists of olives, carlets, onions, garlic, peppers, gherkins, etc. Marinated in brine. It is common to add vinegar and some aromatic herbs to these vegetables.
- Meatballs of Cod: this tapa is made with salted cod and is very common in the whole area. They are very juicy and melt in your mouth. All the bars in our municipalities serve them and they are a perfect tapa to share with friends.
- Meatballs: there is nothing like a good meatball dish to warm up your body. In all the bars of the municipalities of Serra Mariola we will find this tapa prepared in different ways, some with sauce, some with stew broth. What we do know is that they will not leave you indifferent.
- Coca de tomate: tomato coca is a typical recipe from the Valencian Community and, as with paella, each municipality gives it a special touch that makes it different. We like to make it with a ratatouille made with red pepper, green pepper, tomato and, sometimes, tuna. You can find it in any bakery.
- Capellans Torrats: this dish is one of the simplest, but it is a great success because it is a roasted, crumbled and sometimes seasoned chaplain with a little oil.
- Snails: snails are a real delicacy. Not only we say it, but all the people who taste this exquisite tapa. It is usually accompanied by a tomato sauce that makes this stew acquire a great flavor.
- Casaqueta or carraqueta: A dish made with beans, oil, tender garlic, water and salt. Simply blanch the peeled beans together with the garlic and finish off with a touch of oil and salt.
- Coquetes Fregides: This dish is very common and very simple, known by all the municipalities that make up the Sierra de Mariola. And it is that this plate is very common at the time of having breakfast or of merienda. You can eat it sweet or salty. It is a flour cake that could replace bread. Sometimes, the simplest things are the ones you enjoy the most.
- Croquetas de Aladroc: typical Alcyclopaedia cover. It can be considered a luxury snack if it is well made. The raw material for this tapa is the anchovy, which has to be dragged in order for its quality to be superior. Bread, parsley and garlic are added to the boquerón and we would have our tapa ready to eat at any time.
- Espardenyes: they are a typical sardine frying from Alcoy. The sardines, boneless and open in two, are coated in flour and egg and fried in hot oil. Other fish such as hake or whiting can also be used.
- Espencat: this dish is very typical throughout the Valencian Community. It consists of a kind of salad made with red pepper and baked aubergine accompanied by cod and seasoned all with olive oil.
- Garibaldians: the garibaldians are a typical appetizer in Alcoy very similar to the Abyssinian. It consists of prawns battered in gacheta and fried in very hot oil.
- Mulladors: scrambled vegetables with olive oil and served cold. As its good name indicates, it is an ideal dish for dipping bread
- Pericana: (see recipe)
- The pericana is a typical dish of the cuisine of the Sierra Mariola that uses a mixture of olive oil and dried peppers in addition to a variety of salted fish called capellanes. It is usually used spread on toast, as a condiment and sometimes as a garnish for certain dishes. Its content and the way it is served often makes it appear as a salad of salted fish.
- The main ingredient is salted chaplains that are roasted on the fire and are broken into small pieces that will participate in the sauce with plenty of olive oil, sometimes using a red pepper roasted slightly previously in the pan, finely chopped onions and plenty of olive oil, garlic cut into slices and chives or parsley.
- Sang en Ceba: blood with onions is, as its name suggests, a dish of boiled blood accompanied by fried onions. It is a very common tapa, and, in each place, it is made in different ways. Sometimes the blood is fried, in other places it is fried with onion, garlic and spices, and there are even bars that serve it with mincemeat.
- Tostons: (see recipe)
- Any bar or restaurant in the different municipalities of the Sierra Mariola will offer you toston dishes, depending on the season. Although they have a very good reputation in Cocentaina. Don’t forget to ask for a good picaeta before your meal and don’t miss a good plate of tostons to take your spoon with you. A simple but very tasty dish
