Nazarene cuisine is a mixture of tradition and flavour, the result of a history marked by agriculture and the influence of different cultures.

Tarbinas is, without doubt, Dos Hermanas' most emblematic dish. They are crumbed cod fritters, with a smooth texture and an intense flavour, thanks to the combination of onion, garlic, mint and parsley. Although they are eaten all year round, they are especially popular during Lent and Easter.

Also noteworthy is puchero en colorao, a traditional Andalusian stew, very common throughout the region, but with a particular version in Dos Hermanas. It is made with different types of meat, vegetables and pulses, and is characterised by its intense flavour and red colour. Also of note are turkey caldereta, snails in sopeada sauce, menudo with chickpeas or puchero de arroz, garbanzos y gallina (rice, chickpeas and chicken stew).

Among the typical traditional sweets of Nazareth, several sweets stand out, such as the espoleá, and those handmade by the convent of San José: madeleines, sponge cakes, half-nights, croissants, milk buns, as well as those that form part of the typical Andalusian confectionery, such as the torta de aceite, tortas de polvorón, pestiños, torrijas, alfajor, yemas de San Leandro and tocino de cielo (a sweet made with egg yolks and sugar).