The main features of María's cooking are the products of Cartagena and the Mediterranean Sea, two of her main sources of inspiration.  From the very beginning she has been conducting research into products which her ancestors collected and ate, but which have now fallen into disuse, to bring them up to date and add them to her cooking in a bid to recoup their long forgotten gastronomic applications.

This work includes research into Arundo donax cane, a product which became extremely popular in the post-war years of hunger, but is no longer used. She has also been working for years on the use of carob beans as ingredients, another product dating back many years in the culinary history of Cartagena.

With this activity, María wants to give an idea of her work at Magoga, and explain how she uses these products in her cooking nowadays.