A small miracle occurred within the month of July! I truly had the chance to organise and accompany a gaggle all through Andalucia. It’s exhausting to elucidate how good it felt to plan visits and excursions to the locations I like. Calling my native guides (associates) to allow them to know I would wish them for a go to was completely the very best! I’m so grateful for this chance in any case of this time “off” the street.
One among my favorite elements of touring with others is sharing the native meals. Gastronomical historical past is my ardour. By way of this historical past we be taught in regards to the folks and their lives and customs. I like receiving emails from company who’ve travelled with me that include photographs of the dishes they discovered about whereas we traveled collectively. They get to relive lovely experiences by getting ready these dishes at residence!
My colleague and I went to lunch in Córdoba the opposite day. I took her to one among my favourite locations, Casa Rubio. I at all times have a tough time deciding on a spot to eat in Cordoba as a result of there are such a lot of wonderful bats and eating places.
Córdoba is understood for salmorejo! You may examine it within the hooked up biog posts above. I like salmorejo and I put together it loads at residence. However, once I’m in Córdoba I’ve to order MAZAMORRA, particularly if I’m with somebody who has by no means tasted it earlier than.
Lengthy earlier than the tomato arrived to Europe, folks have been getting ready dishes that concerned the mashing or creaming of many merchandise, like almonds and bread. The phrase mazamorra both comes from Arabic or the Greek “mâza” identical to within the phrase mazapán (marzipan). Amasar in Castilian Spanish means to mash or to knead. Several types of mazamorra are additionally ready in numerous South and Central American nations. It may be a salty dish, dessert or a drink relying on the nation. The mazamorra cordobesa is totally completely different from these. In Córdoba, it’s a chilly cream served with bread or sesame breadsticks. It’s merely ready with almonds, olive oil, salt, and garlic. There are additionally completely different variations. Greater than seemingly this dish dates again to the Roman occasions when a dish was made utilizing bread. It’s a cousin to “ajo blanco”, “porra” and “salmorejo”. Please examine these within the hooked up posts above.
The preparation at Casa Rubio is ideal. It is vitally gentle in garlic (though I choose it with extra), and it’s garnished with almonds, apples, and raisins. The feel is clean as silk.
Córdoba was very quiet however it was good to see some folks touring once more. I’m so grateful that I used to be capable of be on the street for a couple of days! We have to keep protected and maintain one another to maintain shifting ahead.
