Summer is here and the heat begins to sink in our Cordoba streets. And what better way than going to tapas for a good bar or traditional tavern the typical Salmorejo from Cordoba around our Mezquita-Catedral de Córdoba (https://mezquita-catedraldecordoba.es/) or the Alcázar de los Reyes Cristianos (https: // alcazardelosreyescristianos.cordoba.es/?id=3) on the banks of the once called the Betis river. Fresh, nutritious and healthy to recover strength in our walks through the streets of the historic center. But what is the origin of this traditional dish in our city? Has it always been this way or has it suffered variations in its ingredients? Deepen your roots.
According to researchers and historians, the origin of this dish has little to do with what we know today. Apparently it is in the Roman period of Corduba, when the Roman troops with the mortar crushed wheat flour and mixed it with salt water. Other recipes are also known for refractory drinks of vinegar with water, called posca. And many sauces of past bread and vinegar. Although there is one key that is moretum, whose ingredients were: soaked bread, vinegar and garlic. What can be known as white salmorejo.
Advancing a little more in History, we find other similar examples in the Andalusian cuisine of the capital of the Cordovan Caliphate. There was a typical Cordovan dish that was a crust of breadcrumbs, garlic, vinegar and raw oil, all with the appearance of cream.
But it will not be until after the Discovery of America in the fifteenth century when the tomato begins to be introduced into Spanish cuisine and, with it, Cordovan. It will begin to introduce these mixtures previously mentioned to give a reddish touch to the dish. Although there is not much information about this variation until well into the nineteenth century and in the twentieth century it is said that the salmorejo is prepared with bread crumbs soaked with water, vinegar and a mortar of crushed garlic. On holidays or when there was the possibility of having more food, hard boiled eggs and tomatoes were added. Already entered the twentieth century and, above all, with the appearance of electrical appliance in the sixties and seventies that made it easier to crush the ingredients, is when the tomato is popularized as a new element of Cordovan salmorejo and gives this reddish tone to this spectacular and typical dish of our city.
Why is there so little documentation on the history of Cordovan salmorejo? Well most likely because its development has always been typical in the humbler classes and people of our city. Its ingredients have always been very basic and accessible to everyone. In addition to the lack of food that had formerly taken advantage of everything and creams and dishes like this emerged.
Therefore, it can be verified that the elaboration of the current salmorejo is very recent in History. Nowadays the salmorejo from Cordoba has spread beyond the borders of Cordoba and can be enjoyed throughout the entire Spanish geography, where each chef adds or removes elements and gives their peculiar touch, but for the most purist it will never be the true cordovan salmorejo. But if it were not because this typical dish from Cordoba has been evolving in history, we would not know it as it is and, who knows, maybe it would not be so popular and recognized. Although it is clear that in order to taste a good and fresh one, you have to go to our Cordoba streets, make a free tour with us (https://cordobafreetour.es/) and after that, refresh yourself and continue to enjoy the Cordoban monuments and monuments. the gastronomy and traditional and typical Cordovan tapas.
