Mojaelchurro is a street-food stop in Juderia, Córdoba.
Editorially verified September 27, 2026 by Elliot Marsh, TableJourney editor. Source.
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Address: Calle Corregidor Luis de la Cerda 43, 14003 Córdoba
Bar Santos sells wedges cut from a thirty-egg tortilla de patatas in Córdoba, eaten standing on the Mezquita wall across the street since 1966.
OrderOne cuña of tortilla, around €2, and a caña to go with it.
TipThere is nowhere to sit; the wall of the Mezquita opposite is the dining room and always has been.
Churros Bar Marta works the Cruz Conde shopping spine in Córdoba, a plain city-centre counter frying churros from 08:00 straight through to 20:30.
OrderChurros with the thick chocolate, taken standing at the bar.
TipUnlike most Córdoba churrerías it runs all day rather than closing after the morning trade.
Churrería Arroyo de San Andrés fries jeringos in a residential Córdoba barrio, open from 08:00 and finished by early afternoon six days a week.
OrderJeringos, the thick looped Córdoba churro, with chocolate.
TipClosed Mondays and shut by 14:00, which is why the Judería crowds never find it.
Churrería Santos Mártires works a kiosk facing the Alcázar in Córdoba and trades in a four-and-a-half-hour window before packing up at midday.
OrderChurros and chocolate, eaten on a bench facing the Alcázar walls.
TipThe window is 07:30 to 12:00 flat, so this is a stop before the Alcázar rather than after it.
Churrería Victoria fries jeringos near the Jardines de la Victoria in Córdoba, one of the few counters that reopens for the afternoon merienda.
OrderJeringos with chocolate, and homemade crisps if they are out.
TipWeekends are mornings only; the 17:00 merienda service runs Monday to Friday alone.
Bar Santos sells wedges cut from a thirty-egg tortilla de patatas in Córdoba, eaten standing on the Mezquita wall across the street since 1966.
OrderOne cuña of tortilla, around €2, and a caña to go with it.
TipThere is nowhere to sit; the wall of the Mezquita opposite is the dining room and always has been.
La Salmoreteca is the salmorejo stall inside the Mercado Victoria in Córdoba, running about a dozen versions off a book that catalogues 675 of them.
OrderThe classic salmorejo first, then one of the odd ones like beetroot or squid ink.
TipChef Juanjo Ruiz rewrites the stall's dozen salmorejos by season, so the odd flavours rotate.
