The white ancestor of salmorejo: bread, blanched almonds, garlic, olive oil and vinegar pounded into a cold cream, with no tomato at all. Usually served with apple, raisins or salt cod on top.

Mazamorra is what Córdoba ate before the tomato arrived. Roman in origin and kept alive by olive-grove labourers who needed cold calories in the heat, it is a mortar dish of stale bread, almonds, garlic, oil, vinegar and salt, closely related to the ajoblanco of Málaga. When the tomato finally reached Andalusian kitchens in the eighteenth century it displaced mazamorra almost entirely, and the older soup survived only in a handful of houses. Taberna La Montillana is the reliable place to find it today, and its reappearance on modern Córdoba cartas is a deliberate act of recovery rather than an unbroken tradition.

2 editor picks for Mazamorra in Córdoba, ranked by editorial score. All Córdoba signature dishes · Mazamorra across every city.