The fundamental characteristic of the gastronomy of Mérida is its natural flavor – simple cuisine like what people from the area grew up with, conserving a marked rural flair. Inherent to our cuisine are all the products and customs of the Extremadura region and, of course, the characteristics of the Mediterranean diet.

Mérida has a gastronomic tradition of cold dishes, some of the typical ones are: gazpacho, ajoblanco (typical southern-style cold soup), and succulent salads (cojondongos cold salad, zorongollos cold salad, crushed or grated olive salads, etc.), taking advantage of all the garden products that grow in the Vegas Altas and Vegas Bajas regions of the Guadiana River – both vegetables and fruits. "Bacchanal de frutas," a sweet salad served inside a hollowed-out watermelon, was even typical during the age of Emerita Augusta.

Another typical trait of the region is the variety of Spanish tapas available, mainly made with pork products from animals that are raised locally and acorn fed in area pastures: ham, loin, tenderloin, morcón, a variety of chorizos and sausages. These tapas are also made with goat and sheep cheeses.

All of these dishes go well with a glass of Ribera del Guadiana wine.

The gastronomy of Mérida, along with its historical influence, is based on the quality and natural origin of its products.