With a rich Andalusian heritage, the gastronomy in Cordoba stands out for splendid dishes of high quality and delicious flavour that date back to Roman and Muslim times. Olive oil, vinegar, eggplants, gazpacho and the later incorporation of pork after the reconquest shaped its gastronomic menu.
Cordoba cuisine is made up of so-called farmhouse dishes, with highlights including “salmorejo”, “gazpacho” or “migas” and country dishes such as broad bean stew or country “paella”.
Meat and fish
Among the main ingredients are sea fish and meat obtained from slaughter and hunting.
From the slaughter of the pig, sausages and products with extraordinary flavour are obtained, such as “salchichón”, blood sausages and the world-famous Serrano ham, as well as preparations such as baked pig's trotters. Lamb contributes to very popular preparations such as stews with honey, goat “cochifrito” and lamb in stew.
Cattle also provide excellent dishes, such as delicious artichoke veal, stewed oxtail and “flamenquines”, with their peculiar mix of pork and beef.
From hunting, rabbit is one of the most important ingredients. It comprises masterful preparations such as rabbit broth and many stews of extraordinary flavour.
Salted fish is another valuable source of protein, especially cod. Pickled preparations of river fish are also succulent.
Garden products, which include cucumbers, onions and tomatoes, among many others, are vital in the creation of “salmorejo” and sauces. “Gazpachos” are other important dishes, as are stews with broad beans, potatoes in sauce and the traditional Cordoba salad.
The Cordoba garden is also responsible for stews such as the famous Cordoban pot, a typical food of day labourers very similar to Castilian and Andalusian stews.
Finally, the fruits of the region, especially oranges, are vital in the preparation of the well-known “remojón”.
Wide variety of essential dishes
In addition to the aforementioned dishes, the Cordoba gastronomic menu includes a series of preparations such as country “paella”, meatballs a la “cañetera”, bitter asparagus stew, dried bean stew, the famous “picadillo”, porridge and the popular Almodóvar croquettes.
Other very popular dishes are “mazamorra”, fried eggplants with honey, “japuta in adobo”, traditional potato omelettes and many stews based on Iberian hams and cheeses.
All of these preparations usually integrate the Cordoban tapas that are very popular among tourists.
Pastries and drinks
With great tradition and Andalusian influence, Cordoba pastries stand out. They include delicious sweets and desserts of great tradition and popularity such as Cordoba cake, fried flowers, pan-fried fruits, Aguilar meringues and Priego “roscos”.
These sweets are usually prepared with ingredients such as honey, puff pastry, sesame seeds and “matalaúva”, among others.
Other sweets are “pastaflora” cakes filled with Cabell d'àngel, “garrotillos” and especially quince paste, whose fame has transcended borders and which is very popular in other Spanish-speaking countries.
Cordoba is also an important producer of beverages thanks to its vineyards and fertile orchards, from which authentic winemaking bastions of enormous tradition and great export quality are extracted. These include the world-famous Montilla-Moriles Designation of Origin, from which “amontillado” wine is extracted.
Other high-quality drinks are Rute spirits and cocktails that were very popular in the mid-1950s. Among them is the famous “fifi-fiti”, in which sweet wine and fine wine are mixed in equal proportions.
Worthy of note is the interesting selection of kosher wines, which highlights the Jewish community's influence both before the reconquest and to this very day.