Pisto cordobés is a signature dish of Spain; we have verified places to eat it in Córdoba. Courgette, pepper, onion and tomato cooked down slowly in olive oil until they collapse into a soft, sweet mass, then crowned with a fried egg. Start with where to eat Pisto cordobés in Córdoba.

Pisto cordobés · Córdoba

Courgette, pepper, onion and tomato cooked down slowly in olive oil until they collapse into a soft, sweet mass, then crowned with a fried egg. Eaten with bread and nothing else.

Pisto is the Spanish answer to ratatouille and is cooked all over the country, but Córdoba's version is closely tied to one address: Taberna San Miguel on Plaza de San Miguel has been nicknamed Casa El Pisto since long before it was official, and the taberna has been open since 1880. The Córdoba style is drier than the Manchego version, cooked down until almost no liquid is left, and the egg is fried separately and set on top rather than stirred through. It works as a tapa, a ración or a whole lunch depending on how many eggs land on it.

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