There is a lot of art and tradition in the gastronomy of Córdoba. The weight of history and tradition is in the dishes that have been passed down from the Moorish and Jewish past, they are put on the table today with innovating touches and a fusion of tastes.
There are dishes that have Córdoba’s own special mark like salmorejo (a kind of thick gazpacho), flamenquín (rolled meat, cheese and ham deep fried) made with serrano ham, oxtail (from fighting bulls), lamb in honey sauce or per fumed artichokes with a touch of Montilla wine. With regard to desserts, there is a wide legacy the Spanish Moors left. The list of recipes also includes substantial
dishes of game, hams and Iberian pork products that come from the valley of Los Pedroches.
In Córdoba the typical custom in Andalucía of going for a few tapas has gained fame and popularity. There are bars around the plaza de La Corredera in the la Ajerquía suburb or in the area around the plaza de Las Tendillas where you can try an endless list of bite-sized dishes that summarise perfectly the exquisite Mediterranean cuisine.