Human Value

Character and identity
One of the biggest attractions of Sierra Nevada Natural Space are its people, its customs and its traditions. The small villages of this environment have adapted and evolved together with the landscape, together becoming a distinguishing mark that can be experienced in its streets and shops.

A living witness to its Arab past

Its distinctive architecture (houses with roofs made of stone slabs and the tangled narrow streets) and its customs are proof of its identity. Experience the streets and the small squares, and talk to the inhabitants. Getting to know the environment, its flow, and the meaning of its distinctive characteristics will teach you to recognise in its local people the identity of the Natural Space of Sierra Nevada.


The cultural heritage of the Park and its diverse and rich environment are living witnesses to its historical processes; a result of different settled cultures and, particularly, the Al-Andalus culture.

Cultural and historical heritage sites: Pampaneira, Bubión, and Capileira (all of them located in the Poqueira Valley)


Crafts with a long-established tradition are still alive nowadays. They produce treasures for the shopping experience of visitors. These sectors encompass esparto workshops, Moorish textiles, clay crafts, leather works, forging workshops…


Meat products, mainly pork products (especially “jamon serrano”) together with vegetables and wine.

Some of the specialities of this area are the “migas” (fried crumbs of bread), “cocidos” and “potaje” (traditional Spanish stew with meat, vegetables and legumes), “remojón” (salad with cod and orange), “hormigos” (stew with potato, meat and beans), almond soup, or the famous “plato alpujarreño” (Alpujarran dish), that depending on the area might contain: black pudding, pork loin, potatoes, fried eggs, and jamón serrano of La Alpujarra.

The sweets of this area are characteristic as well, with some of the most famous desserts having a Moorish origin, such as the “soplillos” (a sweet with almonds), “roscos” (bread rolls), or quince jelly