The province of Córdoba not only stands out for the rich heritage of its capital, but for its white and stately villages, its olive groves, its mountainous landscapes and, of course, its gastronomy, which is the result of a long tradition. In addition, we must not forget 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, nuts and their taste for vegetables, to the Christians. the use of meat is due …
Today at Vuela Viajes we move to Córdoba to discover some of its most typical dishes . Would you like to join us?
Salmorejo
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 peppers, salt and tomatoes, and is usually garnished with ham shavings, croutons and hard-boiled egg.
White garlic
Another popular dish in Córdoba is ajoblanco, which is also typical of other corners of Andalusia and Extremadura. It is made up 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.
Flamenquines
Another of the most typical dishes of Córdoba are flamenquines, which consist of pieces of Serrano ham rolled in pork loin. They are coated in breadcrumbs and fried. There are many variants, such as cheese or pepper fillings. They are served both whole and in pieces.
Oxtail stew
The oxtail is a very typical stew from Córdoba, which consists of a stew of oxtail or cow’s tail. It is usually served as a second course and is usually accompanied by French fries. Decades ago it was a humble dish, but it has become a prestigious dish.
Lamb with honey
Lamb with honey is a very popular recipe in southern Spain, especially in Córdoba. It is a dish inherited from the Arab culture and is made with basic and simple ingredients that combine salty flavors with sweet ones.
cochifrito
We also want to talk about the cochifrito, one of the most popular tapas in the province of Córdoba. The dish is made up of young pork, that is, suckling pig (in fact, its name comes from the union of the words "pig" and "fried").
Anchovies in vinegar
Despite being indoors, 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 make them at home, do not forget to freeze the fish before preparing it.
Japuta in adobo
Another very typical fish is the japuta in adobo, or what is the same, palometa or bienmesabe. It is fried fish marinated in lemon and aromatic herbs, and then fried in abundant olive oil.
Aubergines with honey
We couldn’t forget the honey aubergines. The aubergines should be cut into cubes or slices, coated in flour and fried in plenty of oil. Afterwards, you will only have to serve them with cane syrup. Of course, you should know that in Córdoba it is also common to accompany fried aubergines with salmorejo.
Cordovan cake
Finally, we want to talk about the Cordovan cake, a dessert of Muslim heritage. It consists of a puff pastry filled with angel hair. The surface of the cake is covered with pieces of toasted almonds and sprinkled with powdered sugar and cinnamon.