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The typical cuisine of Cordoba It is the product of two influences. On the one hand, the Andalusian comes from his Muslim past and, on the other hand, the Christian arrival from the north of the Iberian Peninsula. It is to the former that he owes the abundant use of spices such as oregano, mint or tarragon, while many traditional recipes have been borrowed from the latter.

The products of the earth are its main ingredients. Among them, an equally essential role is played by the olive oil of their fields. But also the cattle of its mountains. Precisely, we can distinguish two variants in Cordovan gastronomy. The call courtesy Due to having developed in these agricultural centers, it is essentially composed of soups and stews. Instead, the in the countryside It relies more on hearty dishes. If you want to get to know the typical cuisine of Cordoba better, we are going to take a tour of its most popular recipes.

Cold soups, a classic of the typical cuisine of Cordoba

white garlic

A plate of ajoblanco

The weather always influences the gastronomy of a place. And Cordoba was no exception. Its warm weather invites the preparation of soups or cold creams that refresh the body. For this reason, these types of recipes are traditional in Cordovan cuisine.

Perhaps his great classic in this sense is the salmorejo. Its basic ingredients are crushed bread, olive oil, garlic, salt and tomato. The result is a delicious cream that you are served with shavings of ham or a hard-boiled egg. In addition, due to its composition and the way it is drunk, connoisseurs classify this recipe among those of Andalusian gazpachos.

But it is not the only typical cold soup of Cordoba. So is the white garlic, prepared with water, garlic, salt, olive oil, bread, ground almonds and a touch of vinegar. Likewise, they will serve it accompanied by pieces of melon or grapes. On the other hand, it is believed that its origins are even older than those of salmorejo, since it could date back to Roman times and even Greek cuisine.

Stews and appetizers

View of some flamenquins


But not everything is cold dishes in the typical cuisine of Cordoba. It also offers more hearty recipes that you will find delicious. Among them, the stew of dried beans or boronia and the country paella. The latter contains, in addition to rice, ham, bacon, chicken and chorizo, as well as paprika and cloves. Similarly, other stews are bitter asparagus, migas, and porridge.


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But more native is the jar of cordoba, a chickpea stew made with paprika, pork lard, onion, garlic, salt and cabbage. As a powerful recipe, it was once prepared to feed day laborers, but over time it has become a classic of the gastronomy of the Andalusian province.

Local Meats

oxtail soup

Rabo de toro, a classic of the typical cuisine of Cordoba

Cattle are raised mainly in the mountains of Cordoba. In fact, it has one of the largest huts in Andalusia made up of cattle, sheep and goat breeds. So you won’t be surprised that meat is another of the region’s main stew ingredients.

As for them, there are two dishes that make up the typical cuisine of Cordoba. It is the flamenquins and of oxtail soup. The former also have a very simple preparation. These are slices of Serrano ham wrapped in a strip of loin and, later, breaded and fried. Out of curiosity, we will tell you that the name, as it is believed, comes from the stretched aspect of its appearance. Likewise, gastronomy experts place the origin of this dish in the Cordovan town of Bujalance although it has spread throughout Spain.

For its part, oxtail is also a common dish in other regions of our country. In his case, the recipe has been known since Roman times, although the current preparation dates back to the 19th century. As its name suggests, it is prepared with bovine tail (bull or cow) and also contains tomato, onion, carrot, pepper, garlic, salt and bay leaf . Also add olive oil and a glass of red wine.

These two dishes that we have explained to you are the most characteristic of the typical cuisine of Cordoba in terms of meat. But there are others like beef with artichokes the rabbit stew the Lamb stew or the suckling pig kid. We also appreciate the chanfaina, which is also made with lamb and its blood, onion, garlic, bay leaf and chilli. But this recipe also belongs, with variations, to other Spanish and even Latin American cuisines.

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Other dishes that appear in the typical cuisine of Cordoba

Baena's Scramble

A Baena Scramble

In addition to the delicious preparations above, there are other equally tasty recipes in Cordovan cuisine. For example, you have the San Jose Omelet, which mixes beaten eggs with breadcrumbs and a special saffron sauce that gives it a unique yellow color. And, likewise, the scramble of Baena, with tender sprouts of garlic.

It’s also exquisite cordovan salad, similar to Russian, but with black olives from the ground. And, as with vegetable dishes, you have the honey fried eggplant and the Montillana-style artichokes which are prepared with wine from the Montilla-Moriles appellation, hence its name.

More curious is the garlic lettuce also called heart of Cordoba, which is prepared by seasoning the vegetable with a sauce made from fried garlic, paprika, salt, vinegar and pieces of Serrano ham.

Snails, a classic of Cordovan gastronomy


Snails, a basic dish in the typical cuisine of Cordoba

It’s curious what happens with snails in Spain. While in some regions they are barely eaten, in others they are considered a delicacy. Among the latter is Cordoba, which turned them into everything a banner of its gastronomy to the point that they are even sold in street stalls.

In fact, many elaborations have been developed in the Andalusian city. You can try them with a wide variety of sauces. But, they almost always include products such as tomato, onion, red pepper, garlic, wine, mint and other spices in their preparation. Also, the most common are usually the spicy, although some cooks have embarked on the creation of new and daring recipes. For example, Roman-style snails, sautéed with eels, drunk with ham strings and even carbonara.

Fish from an inland province

marinated fish

A plate of marinated fish

As you know, Cordoba does not have a sea, although it does have rivers. But that does not prevent fish from also being present in some of its gastronomic recipes. As in other regions of Spain, a good part of the rin ran, a tuna stew with potatoes and peppers. Sometimes it is also prepared with salt cod. The latter is also used to cook the garlic soup which accompanies it with tomato.

However, the most common are marinated fish, in particular the palometa, which in Cordoba has the unique name of “japuta”. It is seasoned with sweet paprika, garlic, vinegar, oregano and flour, then fried in abundant olive oil. But also marinade and vinaigrette are used to dress these dishes. With the latter, much is consumed anchovy.


Confectionery of Cordoba

a quince candy


As for the desserts, they are also very varied in the gastronomy of this Andalusian province. There are good cheeses, including that of pedroches, which is made in the homonymous valley, already bordering Extremadura. But above all, confectionery is very important in the typical cuisine of Cordoba.

The sweetness of Cordovan cuisine combines typical Andalusian elements with other La Mancha roots. To the latter belong, for example, fried fruits such as fried flowers, originating in Campo de Calatrava and which have even reached Mexico and Colombia. Instead, they are more local Meringues from AguilarThe Priego donuts and the Puente Genil quince paste.

In any case, the ingredients of Cordovan confectionery are honey, sesame and matalahúva. However, one of the most typical desserts of the Andalusian province is the cordovan cake, a delicacy made from angel hair and puff pastry. In its individual version, it receives the name of manolete and identical padding carry the shortcrust pastry cakes.

Finally, if you want to taste another specialty of Cordoba, you can order some Sweet porridge. In this case, they are made with flour, sugar, milk, anise, lemon, olive oil and cinnamon.

Drinks to accompany the typical cuisine of Cordoba

A bottle of Montilla-Moriles

A wine from Montilla-Moriles

We cannot end our tour of Cordovan gastronomy without talking about drinks. We have already mentioned in the past the Denomination of viticultural origin of Montilla-Moriles. You will find excellent wines there.

If you combine a glass of fino with another of dulce (for example, Pedro Ximénez), you will have a half half, widely consumed in town as an aperitif. And, to end a good meal, you can order a glass of Brandy Rute which is made from anise and is world famous.

In conclusion, we showed you the ingredients and the traditional dishes of the typical cuisine of Cordoba. However, we cannot fail to mention other wonders such as the Serrano Ham from the Pedroches Valley the Pozoblanco sausage the Black pudding from Fuenteovejuna or, in the vegetarian field, the cordovan mince, which contains only cucumber, onion, pepper, tomato, olive oil, salt and vinegar. Don’t you feel like visiting the beautiful Cordoba and enjoy these gastronomic delights?

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