The coca or "coques" are one of the dishes that can be taken as starter, as cover or as main meal, depending on the size of the cocas and the amount of cocas that we order.

Cocas can be made with WHEAT or CORN.

COCAS DE TRIGO 

As we know, wheat is one of the basic cereals in our diet, introduced in the peninsula for more than 3000 years. It is used to make bread and cokes.

Coca de trigo is a dough made with wheat flour, water, yeast and salt. Some small balls are made and left to stand. This dough arose from the remains of the bread dough and is cooked in wood ovens.

The most traditional cocas are made with seasonal products such as coca "tomacat" with tomato, peppers, eggplant, garlic and salted.Coca with anchovy, pea coca, onion coca or any other type of seasonal vegetable are also very typical. Sausages, butifarres or chorizo are also added.

Other ways to cook the cocas is to fry them, this type of coca once prepared the dough and left about fifteen minutes of rest is fried in a pan with plenty of oil.

Then add to the taste what you want, such as spinach, tuna, cold cuts, egg. This variety is not only eaten salty but also this fried dough is consumed with sweet, adding sugar to the dough and any other sweet ingredient to taste.

COCAS ESCALDADAS:Cocas escaldadas are made by heating water and oil and adding a pinch of salt and flour, stirring until a dough comes off the hands (we have to be careful not to burn).

Once you spread the dough, add a previously made sofrito and put in the oven.

This variety is well known in the town of Gata, El Vergel, Pego among others.

COCAS DE MAÍZ (dacsa) o COCA DE CALFÓ 

This delicious cake is made with corn flour, water oil and salt. The most traditional corn or "dacsa" coca is made with hard-boiled eggs, tomatoes and tuna.We can also accompany it with vegetables, such as chard, spinach or peppers, always adding something salty like anchovies to enhance its flavor. In Denia, another typical is that of "gamba amb bleda" (a kind of boiled very small shrimp with chard).

Unlike the wheat cocas, these cocas are very thin (as if it were a crêpe in shape) and to eat them, they are folded, with the stuffing inside.