Córdoba’s cooking is straightforward and hearty, built on olive oil, tomatoes, cured ham and slow-cooked meat.
Dishes to try
Salmorejo: thick cold tomato and bread soup. Flamenquín: a fried roll of pork and ham. Rabo de toro: slow-cooked oxtail stew. Berenjenas con miel: fried aubergine drizzled with cane honey.
Drinks
Wines from the nearby Montilla-Moriles area are a natural pairing, especially the sherry-style fino.
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