Without a doubt, the star dish of Córdoba along with flamenquín and rabo de toro (oxtail stew) is salmorejo, but what is its origin?
Cordovan salmorejo as we know it today has its origin between the 19th century and the beginning of the 20th century, since it is believed that it was at this time when its main ingredient was introduced: the tomato.
The practice of mashing (or crushing) food dates back to the Neolithic but after the invasion of the Roman Empire in the peninsula is when wheat began to be used in the form of bread, soups or porridge.
It is at this time when the mazamorra arises, the predecessor dish of the salmorejo that was made with breadcrumbs, olive oil, garlic, vinegar and salt (although today a large part of the bread is replaced by raw and peeled almonds, which they keep that white or cream color).
With the arrival of Christopher Columbus in America in 1492, the tomato was introduced in Spain and the salmorejo became a red cream due to the late and casual incorporation of this ingredient at the beginning of the 20th century, leaving the mazamorra relegated to the background, although today it can be found in many restaurants of Córdoba.
In the preparation of this dish for two people you will only need 1/2 kg of tomatoes, 100 g of bread, 75 ml of extra virgin olive oil, 1/2 kg clove of garlic, a pinch of salt, Serrano ham and hard-boiled egg to decorate .
Do you dare to prepare it at home or do you prefer to pay us a visit?