The colour of the
orange trees, all year round, and the
scent of their blossoms are the ideal
environment in which to taste the varied
cuisine offered by almost all bars and
restaurants in the city (Iberian cured
meats, cheese, fish and particularly the
excellent stews), to go with the
generous glasses of wine that, in
Cordoba, have such a special flavour.
Olive oil, being produced in big
quantities around Cordoba, is an
important ingredient of many typical
dishes.
Gazpacho and Salmorejo, delicious and
refreshing cold soups made mainly of
mashed vegetables and olive oil, are the
indispensable first dish during the hot
season. Equally indespensable is Jamon,
cured ham, which is produced in
extraordinary quality specially in Valle
de los Pedroches. Salchichon de Pozo
Blanco, a typical sausage, Caña de Lomo
and Morcilla, blood sausage, are more
specialities.
Despite of the hot climate, there are of
course as well warm dishes: you should
try specially the ragouts of oxtail,
Estofado de Rabo de Buey, and of lamb,
Cordero en Caldereta
The typical desserts mostly show Arabian
influences: Alfajores, made of almonds
and honey, Pestiños, a sweet fried in
oil and covered with honey, and Pastel
Cordobes are the best known