The dishes worth knowing
Salmorejo is the one. Thicker than gazpacho, made with bread, tomato, garlic and oil, served cold and topped with egg and jamón. It is a Córdoba dish rather than a general Andalusian one and it is on every menu here.
Flamenquín — pork rolled around ham, breaded and fried — and rabo de toro, oxtail stewed until it falls apart, are the other two the city is known for. ⚠️ Rabo de toro is heavy and is not a summer lunch.
Berenjenas con miel, fried aubergine with cane honey, appears everywhere and is the best cheap thing on most menus.
The wine
Córdoba province makes Montilla-Moriles, fortified wines in the same family as sherry but made a short drive south. The dry styles are poured cold and are the local answer to the heat.
Where
⭐ Mercado Victoria puts a range of it under one roof with no booking. The Corredera arcade is where people who live here sit. ⚠️ The lanes immediately around the Mezquita are the most expensive and least interesting food in the city.
