Food of the province of Córdoba
From salmorejo to pastel cordobés: flavours of the province.
Key points
- The signature dish is salmorejo, a cold cream of tomato and bread topped with hard-boiled egg and ham.
- Other classics: oxtail stew, flamenquín, aubergines with cane honey and Córdoba pastry.
- The province has Montilla-Moriles wines and olive oils with several designations of origin.
- In Los Pedroches you eat dehesa Iberian ham.
Dishes to try
- SalmorejoTomato, bread, oil and garlic, served very cold with egg and ham on top.
- Oxtail stew (rabo de toro)Slow-cooked with wine and vegetables; the most traditional tavern dish.
- FlamenquínA roll of ham and loin, breaded and fried, with chips.
- Aubergines with cane honeyFried in thin slices with a drizzle of honey.
- Mazamorra and ajoblancoCold creams of the Andalusian tradition, with almonds or with flour.
- Córdoba pastry (pastel cordobés)Puff pastry filled with pumpkin-based "angel hair" and dusted with sugar.
Local products
Olive oil is the star product, with designations of origin in Baena, Priego de Córdoba, Montoro-Adamuz and Lucena, among others. From the north come the Iberian ham and cured meats of Los Pedroches. The countryside gives Montilla-Moriles wine, Puente Genil quince jelly and Rute mantecados, and the Subbética gives Zuheros goat's cheese. More in wine and olive oil.
Where to eat
The capital has taverns and eateries in the Jewish Quarter, San Lorenzo and around the Corredera, with tapas-style portions. In the villages, set lunch menus are cheaper and use local produce. In spring and autumn it pays to book at weekends. Always ask for the dish of the day.
Sweets and convents
Rute mantecados and Córdoba pastry are sweets to take home. Some convents sell handmade sweets; check the hours on the spot, as they change.
Tips
- HoursLunch is served from 2 pm to 4 pm and dinner from 8:30 pm.
- SummerSalmorejo and cold creams are very refreshing in the hot hours.
- AllergiesTell the waiter about allergies, as almost everything contains bread, nuts or egg.
To combine with sightseeing, see the wine route and the planner.
Frequently asked questions
What is the difference between salmorejo and gazpacho?
Salmorejo is thicker: tomato, bread, olive oil, garlic and salt, served with chopped ham and boiled egg.
What is flamenquín?
A roll of cured ham and pork loin, breaded and fried, typical of Córdoba.