Aahhh the food – Córdoba series 3

You know when you hear people mention something, say a kind of fruit, that you had no idea existed? That’s what happened to me with cuaresmillos, the Shangri-La of candied fruit for me. I had heard family members praise these little peaches but never seen or eaten them until recently. I was visiting historic buildings in the city of Córdoba by myself. At lunchtime I chose a restaurant that looked inviting and served traditional dishes.

I read the menu and did a double take. They served cuaresmillos for dessert! I ate a delicious empanada and some locro, a hearty white corn, pumpkin, white bean and meats stew. To cap a very tasty lunch off, I had these sweet little candied peaches with quesillo, a traditional homemade cow’s milk cheese, the perfect accompaniment because it cuts the fruit’s sweetness. They were delicious.

I wanted to buy some to bring back with me because they are not available in many places. I had to hunt high and low for a couple of jars. Not many locals knew what they were, which shocked me. I thought they were popular in Córdoba!

Cuaresmillos and quesillo
Cuaresmillos and quesillo. Their name comes from Cuaresma, Spanish for Lent, because this is when they are ready for picking.

A traditional cuisine that is famous in Córdoba, other than traditional Argentinean, is German cuisine. Many German, Swiss and Austrian immigrants settled in the hills and their descendants keep their traditions alive. Villa General Belgrano and La Cumbrecita are two picture-perfect villages where one can eat sauerkraut, wursts, strudel and drink beer to one’s heart’s content all year round. I was there twice, in winter and in summer and I enjoyed both visits very much. The food is generally locally sourced and made on the premises and it’s good. Very good.

An assortment of German-style meats and sauerkraut (called chucrut here)
An assortment of German-style meats and sauerkraut (called chucrut here)

We Argentineans have a sweet tooth, no doubt about it. Córdoba is known for its sweets too. One  delicious treat is the colación, a crispy pastry filled with dulce de leche and topped with lemon glaze. I never leave Córdoba without a box of alfajores. They are similar to sandwich cookies or whoopie pies but the pastry is more firm. They can be filled with dulce de leche or fruit preserves and are covered in glaze. Delicious with a cup of coffee or mate.

Colaciones and mate, a match made in heaven
Colaciones and mate, a match made in heaven

Photo courtesy of Diana. P. Gemelli from Je cuisine donc je suis. Gracias!

 

Read previous posts about Cordoba

Church and convent of San Francisco – Córdoba series 1

Bread-making lesson with my grandmother – Córdoba series 2

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Ana

Hi, I'm Ana. I'm originally from Argentina but I'm currently living in Dallas (USA) with my British husband. I'd like to share my experiences as an expat and as a traveller.

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