The geography, culture and economy of this little Asturian town are the main responsibles of the traditional cuisine of this place. The meat has a privileged place and the calf is one of the most frequent raw materials in the kitchens, even though the artisan embutidos such as chorizo, morcilla (blood sausage), botelo and lacón (shoulder ham) are also present. The kid and another meat specialties, such as the pork legs, are very frequent between everything there is to eat in La Mesa.
The gastronomy local culture has some mixtures between the traditions from Galicia and Asturias, so it is easy to find stews and soups that have recipes where the elements from both regions are present.
Regarding fish, the trout is the most popular, but another products such as the octopus and the conger ell are also very frequent fue to their good conservation and the proximity to the shore. The mantecadas are a great dessert, made in an artisan way with local natural products.