Page 44 - Bar Moriles

BAR MORILES

GLOSSARY
LEARN ABOUT CORDOVAN GASTRONOMY

Salmorejo:
Typical cordovan purée consisting of tomato, bread, oil, garlic and vinegar.
It is served cold and garnished with diced spanish serrano ham and diced hard-boiled eggs.
Tostas:
Slices of toasted bread served hot or cold with something on top.
Ensaladilla Rusa:
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Typical Spanish dish made with potatoes, carrots, boiled eggs, cooked peas, tuna and mayonnaise.
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Cordovan Mazamorra:
Almond purée with smoked sardines, grapes, raisins and caramel-coated almonds.
Migas:
Typical Spanish dish consisting of fried breadcrumbs, garlic and olive oil. Served with chorizo.
Brava Sauce:
Spicy sauce made of olive oil, seasoning and paprika.
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Alioli:
Garlic and olive oil mayonnaise
Padrón Peppers:
Small green peppers that come from Padrón in Galicia.
They usually have a mild flavour but every once in a while you can find one that is surprisingly spicy!
Flamenquín:
Deep-fried breaded pork loin roll stu ed with serrano ham.
San Jacobo:
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Ham and cheese, breaded and deep-fried.
Gachas:
Pudding-like milky dessert flavored with cinnamon and anisette.
Turrón:
Nougat
Torrija:
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Spanish-style French toast.
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Pastel Cordobés:
Typical pu pastry from Córdoba with a citron filling.
Dioxido de Azufre y sulfitos:
Gluten: Cereals containing gluten
Sulphur dioxide and sulphites
Crustáceos: Crustaceans Frutos de cáscara: Shell nuts
Huevos: Eggs Apio: Celery
Mostaza: Mustard
Pescado: Fish
Cacahuetes: Peanuts Granos de sésamo: Sesame
Soja: Soya Moluscos: Molluscs
Lácteos: Milk Altramuces: Lupin