Upon learning about our plan to go to Cordoba, The Man Upstairs gave us two pieces of advice: stay away from the big squares and eat oxtail. And that is exactly what we did.
We started with Cordoba's most famous dish: Cordoban cold tomato and bread soup salmorejo. This version, as is evident form the colour, has a lot more bread and less tomatoeyness than mine. Bread -lovers, please see the recipe and tips over here.
And of course I had to have some calamari a la planchaa, calamari barbecued with herby oil. So simple, so delicious!
And coroquetas, claro que si... these had ham in them.
One of my personal tapas favourites is Tortillitas de Camarones, fritters made with tiny, tiny shrimp - something I will need to attempt soon myself.
And the meal would not have been complete without rabo de toro, oxtail that they love so much in this part of the country. And it was gloriously succulent...
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