[citation needed] Gachas is considered an unrefined rural dish, the food of shepherds, farmers and itinerant labourers.

[1] Gachas was largely replaced by rice and potato dishes in most areas of Spain during the 20th century, especially in the towns and cities.

[2] As an Iberian dish, gachas is often served with pork products such as salted or fresh bacon, liver, lung, chorizo, salchichón, or morcilla.

[6] Grass peas, which grow well in dry conditions, can be toxic if eaten over a long period, causing lathyrism.

It depicts a woman who can no longer walk due to lathyrism, surrounded by starving people waiting for bowls of grass pea-based food.

The dish is part of the traditional cuisine of the area, in addition to the grass pea gachas of neighboring La Mancha that are eaten in Ademuz as well.

It is prepared by frying thick pieces of bacon in olive oil and taking them off the pan when they have released some fat.

The proportion is roughly 250 g of flour, 150 g of bacon, 1 liter of water, three large spoonfuls of extra virgin olive oil and a teaspoonful of salt.

[citation needed] The gachas extremeñas (also known as "puchas dulces") are a dessert from Extremadura flavored with anise (Pimpinella anisum).