Córdoba’s cuisine has become one of the reasons why visitors choose the destination. It combines local identity with inherited recipes from the immigration tradition and modernity. Córdoba allows you to discover its culture through the flavors, that’s why we see cuisine as an important part of the local tourist heritage.
Córdoba offers different gastronomic experiences in each of its regions, linked to the tradition and the high-quality wine production, thus stablishing a map of flavors from Córdoba that allows you to discover places, landscapes, and cultural diversity through its cuisine.
Córdoba has a wide gastronomic supply and, of course, international award-winning restaurants and chefs. From the classic barbecue, tun-overs, pasta, and charcuterie, to regional jams, the famous alfajores (a local pastry), and the fine cooking gastronomic experiences, Córdoba is a destination with the most varied options to enjoy through flavors.
CITY FLAVORS
In Córdoba city there are different gastronomic hubs in Güemes, General Paz, Alta Córdoba, Cerro de las Rosas, and Centro districts among other points of interest. In all these places, you can sample the famous “choripán” (a kind of pork sausage, grilled and seasoned and eaten in a sandwich) and another signature plate, the “lomito” (beef sandwich), craft beers, platters of charcuterie, and a wide variety top-quality plates that allow you to enjoy a varied signature cuisine with regional products. Ice-cream parlors and cafes can be found and enjoyed all along the city.
FLAVORS OF TRASLASIERRA AND NOROESTE
Traslasierra Valley and Noroeste region are areas that produce a great number of ingredients for a high-value cuisine, like olive oil, honey, goat cheese, homemade jams, fruits in syrup, organic wine, goat and lamb meat, which combine in top-quality plates with an unmistakable identity.
FLAVORS OF ANSENUZA
The largest endorreic basin lagoon, Mar Chiquita, offers Córdoba a cuisine with ingredients from this huge water mirror. It’s signature product, the silver smelt, finds cooking professionals in the region that create new versions of plates like casseroles, pickles and Roman style silver smelt. Besides, otter meat and pasta stand out and are a must in this region, due to the influence of Italian and Spanish immigrants.
FLAVORS OF PARAVACHASCA, CALAMUCHITA AND SIERRAS DEL SUR
These regions, with distinct landscapes and characteristics, gather a great part of the gastronomic identity of Córdoba. Here, you can sample barbecued beef, offal, and sausages, turn-overs and goat cooked at open fire, silver smelt from the lakes and trout from the mountain rivers. Sweets have an inherited identity from Center-Europe immigrants that settled in Villa General Belgrano and the surroundings, with traditional strudel, Black Forest cake, Linzer cake, and alpine chocolates, and a wide variety of craft beers, classic infusions and the new lavender road, which provide unique colors to the mountains.
FLAVORS OF PUNILLA
Córdoba’s “alfajores” find their origin and a varied production in this region. The factories that produce these pastries and sweets are a must. We can also find a strong English/Welsh legacy that gets reflected in feasts, like Five o’ Clock, Delicias galesas, in the Tea Road and in the cuisine that offer a cornucopia of flavors and top-quality products.
FLAVORS OF NORTE AND SIERRAS CHICAS
The cuisine here combines meat and wines in an outstanding way. The goats from Quilino, locally-grown, Jesús María with their international level barbecues, and Colonia Caroya with their Italian-style charcuterie, pasta, and wine, stand out as a must when we speak about taste. In most regions, products can be enjoyed in local restaurants, or bought carryout. The wide variety of tourist destinations Córdoba has to offer, and the imprint of the immigrants and the local traditions, transform Córdoba into a very diverse and attractive gastronomic scene.
