Typical dishes of Córdoba

Salmorejo
The province of Cordova Not only stands out for the rich heritage of its capital, but for its white and stately towns, its olive fields, its mountainous landscapes and, of course, its gastronomy, which is the result of a long tradition. Furthermore, it should not be forgotten that the peoples and civilizations that passed through this corner of Andalusia also left their mark on the kitchen: the Romans introduced olive oil, the Arabs dried fruit and their taste for vegetables, to the Christians the use of meat is due ...

Today in Hard Hobbit To Break we move to Córdoba to discover some of its dishes more typical. Do you want to join us?

Salmorejo

Salmorejo1
Without a doubt, one of the most typical dishes of Córdoba is salmorejo, which is usually served as a first course. It is made from breadcrumbs, garlic, olive oil, green pepper, salt and tomatoes, and is usually seasoned with shavings of Ham, croutons and hard-boiled egg.


White garlic

White garlic
Another popular dish in Córdoba is ajoblanco, which is also typical of other corners of Andalusia and Extremadura. It consists of bread, ground almonds, garlic, olive oil, water, and salt. It is common to accompany it with grapes or melon. Apparently, this dish comes from Roman times.

Flamenquins

flamenquins
Another of the most typical dishes of Córdoba are flamenquines, which consist of pieces of Serrano ham rolled in the back of pork. They are coated in breadcrumbs and fried. There are many variations, such as cheese or pepper fillings. They are served both whole and in pieces.

Oxtail stew

Rabo-de-toro
The oxtail is a very typical stew from Córdoba, which consists of a oxtail or cow stew. It is normally served as a second course and is usually accompanied by potatoes fried. Decades ago it was a humble dish, but it has become a prestigious dish.


Honey lamb

Lamb-to-the-honey
Honey lamb is a very popular recipe in southern Spain, especially in Córdoba. It is a dish inherited from culture Arab and that it is made with basic and simple ingredients that combine salty flavors with sweet ones.

cochifrito

cochifrito
We also want to talk about cochifrito, one of the most popular tapas in the province of Córdoba. The dish consists of young pork, that is, pig (In fact, its name comes from the union of the words "pig" and "fried").

Pickled anchovies

Anchovies-in-vinegar
Despite being inside, in Córdoba there are also dishes made with fish that are very typical. For example, one of the most common tapas in the province is anchovies in vinegar, a very easy dish to prepare. Of course, if you are going to do them at home, do not forget freeze the fish before preparing it.


Japuta in marinade

Japuta-en-adobo
Another very typical fish is the japuta in marinade, or what is the same, palometa or know me. It is fried fish marinated in lemon and aromatic herbs, and then fried in abundant olive oil.

Aubergines with honey

Aubergines with honey
We could not forget the honey aubergines. Eggplants should be cut into cubes or slices, coated in flour and fry them in abundant oil. Afterwards, you will only have to serve them with cane honey. Of course, you should know that in Córdoba it is also common to accompany fried aubergines with salmorejo.

Cordovan cake

Pastel-cordobes
Finally, we want to talk about the Cordovan cake, a dessert of Muslim heritage. It consists of a mass of puff pastry stuffed with angel hair. The surface of the cake is covered with pieces of toasted almonds and sprinkled with powdered sugar and cinnamon.

DELICIOUS Cordoba Tapas Crawl (5 STOPS) (December 2020)


  • Córdoba, food, gastronomy
  • 1,230