Drinking, Eating, and Drinking Cordoba, Spain Specialties 

Cordoba, Spain has a few culinary specialties that we couldn't miss while traveling Spain. Sara and I start things off with Spain's favorite aperitif, a glass of vermouth. In Spain, bars will often have their own homemade vermouth, or vermut in Spanish.
After a quick drink, we headed to a local bar for lunch. We ordered the most popular Cordoba specialty, Flamenquin. Flamenquin is a sheet of pork loin rolled around some cured serrano ham. This ham is a very popular ingredient in Spain. The roll is dipped in egg, battered, and deep fried. It's a very heavy, meaty meal, and it came with fries, calamari, and salad. Sara ordered a sausage combo: chorizo and blood sausage. In Spain, chorizo is the king of the sausages. It's slightly spicy with added paprika. For me, the big surprise was the blood sausage, or morcilla in Spanish, which is a pretty popular food in Spain. Blood sausage is made with pork offal and meat, ground up and mixed with blood. The added flavors in this one were great. I haven't had much experience with blood pudding, but this began a Spanish love affair for me.
After dinner, we went for a glass of a special sweet wine of the area. It's called Montilla-Moriles and it's similar to a sherry, but it isn't fortified. We had this at a bar called Bar Guzman. It's a local favorite, with bull fighter memorabilia (including a bull head) scattered around the establishment.
Cordoba ended up being one of my favorite places in Spain. We really loved the quaint streets, the plazas, and the giant Mezquita cathedral of Cordoba. Every turn we took we felt like we were walking into a fairy tale.
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