Kick off the weekend in Cordoba with a Friday night dinner at one of the many buzzy eateries in town, such as Casa Pepe de la Judería, which has a rooftop terrace and overlooks the city.
One of the most popular dishes on the menu is the salmorejo, a cold soup puree of tomatoes, bread, garlic and olive oil, topped with bits of Spanish ham. This soup, along with ajoblanco, a cold soup of almonds, garlic and olive oil, is heavy on the olive oil, an important ingredient in Cordoba’s cuisine since it is produced in abundance in the countryside.
