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A sort of Spanish roulade, flamenquín is a meat dish from Cordoba traditionally made with marinated pork loin and jamon, breaded and incased in a crispy golden crust. Over time, the popularity of flamenquín spread and recipes changed, so if you order it outside of Cordoba, you might be surprised by what you find inside of a flamenquín. Although variations are determined by who’s cooking, the most common changes to the original recipe include adding cheese or sausage and, on occasion, skipping the pork loin altogether in favor of jamon york rolled with cheese, sort of the kids version of flamenquín. Whether you try the traditional recipe or not, this dish is one to look out for in Southern Spain.
Where to find flamenquín
Madrid: La Toná, a casual and affordable cervecería bringing a taste of Andalucía to the center of Spain.
Córdoba: Serving local dishes since 1879, go to Taberna Salinas to try a number of Cordobés specialties, including flamenquín.
Sevilla: Enrique Becerra, an institution among Sevillanos, caters to the tapas scene and formal diners alike.