To speak of the flamenquín is to speak of a thousand varieties on a dish so typical of the gastronomy of the Guadalquivir Valley although it is already widespread throughout Spain. Its origin is not clear, but there are two options.
Diving on the Internet we find, for example, that its origin would be in Andújar, province of Jaén, in a bar called Madrid-Seville, where its author along with another chef of Cordovan origin cooked this dish which served as a ration.
After digging a little deeper, the origins are very different. Most of the theories focus on Córdoba, so the flamenquín is always credited with the surname of "Cordobés". This typical Cordovan dish was born in Bujalance (Córdoba), created by the Christians of that area, although other theories locate it in Montilla, also in the province of Córdoba.
Regarding the origin of its name there are different theories: It can be flamenco because of the stretched and flamenco that is presented on the plate; Also due to its golden tone it would remember the uniform of the Flemish welded of the emperor Carlos V; In addition, its name is also attributed to the resemblance to the leg of flamenco, a bird so typical of the Guadalquivir marshes; And as a last theory it is said that the first pig of the autumn killing after the expulsion of the Moriscos from the Montillana area in 1511 was called Flamenco.
Its original preparation is very simple: a pork fillet, with slices of ham and hard boiled eggs. All that breaded with bread crumbs. Recipe simple but very tasty and that you can find in any tapas bar in Cordoba that is third. So do not sell motorcycles: the original recipe of the Cordovan flamenquín is the one mentioned above. Therefore, put on your apron and get to work with this rich dish of Cordoba's gastronomy.
If you want to know about more curiosities of Córdoba, do the free tours in the Historical Center with us, only with reservations, through www.cordobafreetour.es. Every day at 11:00 in the Puerta de Almodóvar.
