Salmorejo cordobés is a signature dish of Spain; we have verified places to eat it in Córdoba. Tomato, telera bread, garlic and olive oil pounded cold into a thick orange cream, poured into a shallow bowl and finished with chopped jamón and hard-boiled egg. Start with where to eat Salmorejo cordobés in Córdoba.
Salmorejo cordobés · Córdoba
Tomato, telera bread, garlic and olive oil pounded cold into a thick orange cream, poured into a shallow bowl and finished with chopped jamón and hard-boiled egg. Thicker than gazpacho, and never watered down.
Salmorejo is the tomato descendant of mazamorra, the Roman almond-and-bread soup that Córdoba's olive workers ate cold in the fields. Tomatoes reached Spain from the Americas but took two centuries to reach the mortar; the first written record of salmorejo is in the dictionary of the Real Academia Española in 1737. The city now has a Cofradía del Salmorejo Cordobés, a brotherhood that specifies Guadalquivir tomatoes, Montalbán garlic, Córdoba telera bread and vinegar in the canonical version. What separates it from gazpacho is the ratio: far more bread, no cucumber, no pepper, and enough olive oil emulsified in to make a cream you can stand a spoon in.
Where to eat in Córdoba:
- Taberna Salinas
- La Salmoreteca
- Regadera
- Bodegas Campos
Where to eat Salmorejo cordobés in Córdoba: the editor picks