CORDOBAN SALMOREJO, PERFECT FOR SUMMER
- Armando´s European Food
- Feb 9
- 1 min read
Although it is always present on a Spanish table, the origin of Cordoban salmorejo is probably unknown to many people. Despite being a traditional recipe, its history dates back a long way.
According to some historians, the origin of the cordoban salmorejo comes from a recipe known as mazamorra, which is still prepared today. This dish contains the same ingredients as salmorejo, except for tomatoes, leading many to believe that mazamorra dates back to the Roman era in the Iberian Peninsula. Over the centuries, this recipe remained a staple in traditional kitchens, becoming a popular dish among olive harvesters due to its simple, affordable ingredients.
The arrival of tomatoes in Spain, along with other products from the Americas after the conquest of the New World, transformed the original mazamorra recipe. Bread, oil, salt, and garlic were combined with tomatoes, which not only enhanced the flavor but also gave the dish its characteristic pink color. Over time, additional ingredients such as hard-boiled egg and diced Serrano ham became common accompaniments. Moreover, modern cuisine has introduced innovative versions of traditional salmorejo, incorporating ingredients like carrots, avocados, or asparagus.
It is a versatile dish with over 700 variations that, while maintaining a common base, introduce different flavors and textures. Among the most popular versions are beetroot salmorejo, which adds a sweet note and a vibrant purple hue; avocado salmorejo, offering a creamier texture and mild taste; and mango salmorejo, balancing sweetness and acidity with a tropical touch. These innovations highlight the adaptability of this traditional dish, allowing food lovers to enjoy new gastronomic experiences without losing its essence.
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