Most-loved dishes
AI summary of what 5 dish mentions say about the food
At Taberna del San Miguel, the salmorejo is the standout star, praised for its silky, chilled perfection. The overall vibe is warm and convivial, with diners raving about the authentic, soulful Spanish flavors.
“This is the typical salmorejo of Cordoba. It's delicious, very tasty, and considering it's 28°C today, this is a dish you really want to eat. I recommend you get it.”
What creators say
1 creator has covered Taberna del San Miguel. Most active: Where The Foodies Go
Taberna del San Miguel is a historic spot in central Cordoba, serving exceptional traditional dishes like rabo de toro and flamenquín at a very reasonable price.
Dishes mentioned
Salmorejo
This is the typical salmorejo of Cordoba. It's delicious, very tasty, and considering it's 28°C today, this is a dish you really want to eat. I recommend you get it.
Garbanzos con Espinacas
This is a dish of chickpeas with spinach. It looks a bit mushy but it's actually a very typical dish from the upper part of Andalusia. Chickpeas and spinach, typically accompanied by a fried egg too. It has an aftertaste of pepper, not spicy, a bit smoky — maybe smoked pimentón. A simple thing like chickpeas and spinach in Spain becomes something atomic. We've been here a month and a half and we haven't had a single bad meal. Spain is a playground for foodies.
Flamenquín
This is the dish of Cordoba, the symbol dish of Cordoba, maybe together with salmorejo and another dish that's coming. It's basically a pork fillet wrapped in cured ham, breaded and fried. This is the canonical version; the version with cheese is very common too. The fillet is delicious, the ham is good, it gives that boost of flavour. Fried very well, dry, super crunchy on the outside and soft inside. Recommended, of course.
Rabo de Toro
This is oxtail stew, a very common dish throughout Andalusia but originally from Cordoba. It's a stew of oxtail; nowadays I imagine they use any bovine tail regardless of sex, but it's called that because it was the tail of the so-called 'brave bull' that had participated in the bullfight. I naively took the knife but it doesn't really make sense. Look at this, look how clean it comes off the bone. This is one of the most tender oxtails we've ever eaten. You can tell this place was born in 1800; they've been making this rabo de toro for 200 years. Really good, good, good.
Torrijas con Gelato
To conclude this light lunch, some fried bread is always welcome. We had torrijas again, which we had already tasted, if I remember correctly, maybe in Valencia. Basically it's the Spanish French toast: slices of stale bread soaked in milk, dipped in eggs, fried, and seasoned with sugar, cinnamon, lemon, and other things. In this case accompanied by ice cream. Oh, what a good meal. It's good.
