Some examples of typical dishes are liver pastoral style and fennel stew from Competa; "migas" and rabbit casserole in Torrox; sweet potatoes with honey in Frigiliana; fennel with rice in Archez; gazpacho with broad beans from El Borge; small cakes from Alfarnatejo and Riogordo and doughnuts from Alfarnate.

Lastly, Malaga wines should be mentioned as they have their own supervisory board. Classified as sweet wines made from Muscat and Pedro Jiménez vines, they are produced throughout the province.

As for the La Axarquía area, already at the time of the Iberians it produced an extraordinary wine from sun-dried raisins. Using the same artisan method, the grapes are not pressed by foot until they have sufficiently warmed in the sun. When they are then pressed they exude a sort of honey with which Tierno wine is made, which the Arabs already called Xarab al Malaqui, Malaga Syrup.