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40-41
Taberna Salinas en la calle
Tundidores. Taberna Salinas on
Tundidores street.
A la derecha: Dos establecimientos
emblemáticos de Córdoba:
la taberna Casa Rubio y la
taberna Bodegas Mezquita.
To the right: Two emblematic
establishments in Cordoba: the
tavern Casa Rubio and the tavern
Bodegas Mezquita.
and the Peña families –the heirs of Mr.
Juan Benítez, who was so prestigious
in this field- and the Serrano – are part
of the generation of professionals and
business leaders of 20th century
culinary Cordoba.
Also worth mentioning is the work of
the first Mesón del Conde, across
from the Cathedral, and the efforts to
preserve popular cuisine by taverns
like Juan Peña, El Pisto, the two
Salinas- one in Puerta de Almodóvar
and the other in Tundidores-, and so
many others.
Standing out when it comes to
provincial confectionery are the
convent bakeries, the alfajore
Christmas cakes and puff pastries by
the Montilla native Manuel Aguilar
and the merengas in Aguilar de la
Frontera. Cordoba once had a very
refined confectionery’s shop, La
Perla, which was continued over time
by the Sánchez, Serrano and Roldán
families, not to mention San Rafael’s
traditional pastelón cake.
Nowadays, Cordoba’s cuisine is
experiencing a change in trend due to
new consumer habits (women in the
workplace, concern for nutrition and
health, influences from other cultures,
neo gastronomy and the nouvelle
cuisine) as well as the avant-garde
inclusion of science and technology on
the cook tops.
The new generation of chefs –including
Kisko García, Antonio López, Coqui
Ochoa and Celia Jiménez, the latter
the Cordovan head chef at El Lago in
Estepona– heirs of the efforts of the
past and mostly trained at the city's
Hospitality and Catering School, faces
the challenge of maintaining and
updating the outstanding local dishesvegetable
asparagus pottages, oxtail,
maimones garlic soup and salmorejo,
while at the same time connecting with
the culinary revolution the rest of Spain
is leading in the world.