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The cuisine of Cordoba, typical of inland areas, includes ingredients such as game, locally produced meat and the abundant fruits and vegetables produced in its gardens and orchards.
Olive oil and the excellent local wine are the perfect accompaniment for this delicious cuisine. Travellers can sample the broad bean casserole, asparagus with scrambled eggs, the cochifrito (fried suckling pig), lamb casserole, the typical migas serranas (fried seasoned breadcrumbs) and the stewed bull’s tail, whose main ingredient comes from the fighting bulls.
The gazpacho and salmorejo (thick gazpacho made with bread) are delicious dishes for tempering the summer heat. The restaurants in Cordoba have also added to their menus Mozarabic dishes such as lamb with honey, a speciality that can be enjoyed all year round.