To discover the gastronomy of a city it is also a very important point for the Erasmus experience. The “flamenquín” is one of the main dishes of the gastronomy of Cordoba, together with other typical dishes like the salmorejo, a dish about we already wrote in a previous post, and the rabo de toro (bull´s tail), a dish about which we will write very soon. If you still haven´t tried it yet… what are you waiting for?
First of all, we would like to explain you what a flamenquín is. According to the well cultivated Wikipedia, it consists of pieces of pork loin wrapped with slices of jamón serrano, coated with breadcrumbs and egg and then deep fried. It is often garnished with French fries and mayonnaise. A common variation replaces the loin with boiled ham. It can also be made with other fillings, such as cheese or sausage.
The origins of the flamenquín are a complete mystery and you´ll find different versions of it published in the web. Some people say that it came from Andújar, a town of the province of Jaén. According to this theory, it was invented in one of the bars of the town, in the middle of the 20th century. Due of the proximity of this town with Cordoba, the recipe was adopted in Córdoba very soon. There are other people that say that the flamenquin was invented in a very popular restaurant of Cordoba of the Concepción Street, known as Bar Florida, and it was much smaller than the actual version, usually served as a tapa. The third version is supported by a research of the University of Córdoba, that tells that the flamenquin was invented in Bujalance, a town of the province of Cordoba, in the Middle Ages.
The origins of the name “flamenquín” are also very uncertain. This word could be translated into English as “Little Flemish”, and the Flemish were people who accompanyed the Emperor Charles V. The flamenquin´s golden color, deriving from the egg used in the batter, resembled the blond hair of the Flemish. Other people say that the name is a description of its appearance, because it is very stiff and elegant, and it reminds us to the flamingo´s neck.
Which of these could be the true version? It is very difficult to know, but the conclusion is that the flamenquin, no matter its origins, is a very tasty dish. Don´t forget to try it! ;P