The gastronomy of Tírig reflects the essence of the traditional cuisine of the Maestrat, rooted in the territory, based on local products and the use of the resources of the environment. Extra virgin olive oil, almonds, legumes, seasonal vegetables and game and free-range meats are the basis of a simple, tasty cuisine linked to the cycle of the seasons.
Among its most representative dishes are the olla with chickpeas and cardillos, one of the most traditional stews in the town, and the rabbit en llanda, roasted in the oven with olive oil, garlic and aromatic herbs. Grilled meats and artisan sausages are also common, inherited from a long livestock tradition.
The confectionery preserves recipes passed down from generation to generation, such as the well-known 'cocs' with honey and the 'coquetes' of Santa Quitèria, made on the occasion of the patron saint's feast. Prepared collectively by the neighbours, these coquettes represent much more than a sweet: they are a sign of the roots of traditions and the community spirit that characterises Tírig.