La Mancha eats simply and well — pisto manchego (a slow-cooked pepper-and-tomato stew with eggs), migas (toasted breadcrumbs with chorizo and grapes), manchego cheese eaten with quince paste, and atascaburras (a salt-cod and potato purée drizzled with olive oil). Saffron features in many of the rice and chicken dishes; ask for arroz a la manchega.