Torching of seafood atop paella at Al Grano Arroces y Mas
The distance from Cordoba to Seville is less than 100 miles, but the cuisine distinctions seem much greater. The regional favorite tapa is flamenquin. A slice of pork loin is topped with a slice of jamon and a piece of cheese and then rolled up and deep-fried. Fried eggplant drizzled with dark honey is found everywhere. The traditional salad consists of wedges of romaine topped with fried garlic with vinegar and oil for dressing. Sephardic-style preparations are abundant, and oxtail, rabo del toro, reigns.
A by-the-book traditional Cordoba menu removed from the main Mezquita tourist zone can be experienced at Restaurante Sociedad Plateros Maria Auxiliadora. Nothing trendy. A place where large family gatherings are held to celebrate First Communions or high school graduations.
Bodegas Mezquita, of which there are several, proved a popular spot for sampling Sephardic dishes. The warm garbanzo salad was wonderful, and we enjoyed a hardy lamb stew and fried merluza, hake.
Following a delicate appetizer of red tuna carpaccio atop a wispy crust, the Mister got his rabo del toro fix at La Fuente 12.
Restaurante Campos del Mar was far off the tourist grid, and it was well under-populated during its fixe prix lunch hour. The chef was so disappointed we did not order his habas (giant lima beans) con chorizo, he brought us a healthy portion to sample. I sometimes am blood-sausage-challenged, but, in his richly flavored broth, it was wonderful. The goat cheese salad was overdressed, a regional tendency, but the dressing was so good we managed to polish it off.
Reservations are needed to sample the rice specialties of the small Al Grano Arroces y Mas. Grilled apples were a nice change on our salad with the usual generous portion of goat cheese. Rather than try to replicate Valencian paella, the chef throws out the rule book. Seafood is placed atop the cooked pan of rice and dramatically scorched tableside.
In addition to the Mercado Victoria, our favorite spot to eat was the somewhat funky laid-back El Astronauta. A plate of grilled vegetables, always welcome. Perfectly cooked grilled tuna. Moussaka. And a luscious preparation of Moroccan savory-sweet chicken pastilla.
Postcards from Barton Springs 