Gastronomy denomination of origin
Cordoba’s cuisine is wide and full of nuances, due to the great variety and high quality of raw materials. Due to its geographical characteristics, Cordoba’s cuisine is nourished by products from both the Sierra and the countryside.
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De la Sierrahunting, livestock and fishing
From the Sierra come the derivatives of big and small game and livestock, highlighting the exquisite quality of Iberian ham from the Pedroches Valley D.O.. From the countryside and the Guadalquivir Valley come olive oil, vegetables and Montilla-Moriles wine, fundamental elements in the local cuisine.
Fresh fish from the Mediterranean and the Atlantic also arrives in Cordoba, satisfying the well-known predilection of Cordobans for fried fish.
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Typical dishCordovan Salmorejo
If there is a dish that represents Cordoba par excellence, that is the Salmorejo Cordobés.
Made with tomato, bread and olive oil, salmorejo is a cold and creamy cream that is offered as a starter in all bars, taverns and restaurants in Cordoba.
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Typical dishOxtail
Rabo de Toro is one of the specialties that give fame to the gastronomy of Cordoba, a city with a great bullfighting tradition.
It is served as a second course and usually accompanied by fried potatoes. Another essential dish of the gastronomic culture of Cordoba is the Flamenquín de Jamón Serrano, consisting of thinly sliced pork loin fillets, strips of Serrano ham not too cured, rolled and fried in olive oil.
OTHER REASONS To come to Córdoba
