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Cordoba (Argentina)
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Meat
Food Flavour DNA
Nutritional Values
720kcal
35gProtein
46gCarbs
45gFat
1gFibre
250 gServing
* Per serving · 250 g. May vary.
Allergens
🌾 Gluten
🥚 Eggs
Also served in
Flamenquín
How to order / say it
Say it
Flamenquín — [flah-men-KEEN]
Order
I'd like the flamenquín, please.
Locally
Quisiera el flamenquín, por favor.
Say locally
A deep-fried roll of ham-wrapped pork loin coated in breadcrumbs.
Why try it?
Born in Andalusia, it combines simple ingredients in a unique style to create a delightful contrast of textures and flavors, embodying the region’s inventive approach to meat.
How it tastes
The outer crust is crispy and golden, while the inner layers are juicy and savory, with melted flavors of pork and ham blending delightfully.
Origin & History — first documented: 1950
Originating in the 20th century, Flamenquín was created in Córdoba as a way to innovate with traditional pork recipes. It gained popularity quickly due to its taste and portability.
Recipe
Ingredients
- 🥩 400 g pork loin
- 🥩 100 g ham
- 🌾 150 g breadcrumb
- 🥚 2 medium egg
- 🫒 500 ml olive oil
Method
- 1 Flatten pork loin slices and place ham on top.
- 2 Roll tightly and secure with toothpicks.
- 3 Dip rolls in beaten egg and coat with breadcrumbs.
- 4 Fry until golden and drain on paper towels.
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© Wikimedia Commons
Dessert
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kah-BREE-toh al ah-sah-DOR
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kree-oh-YEE-tohs kor-doh-BEH-ses
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loh-MEE-toh kor-doh-BEHSS
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Snack
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hah-MON deh treh-VEH-les
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or-EH-yet-es
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Dessert
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LEH-cheh FREE-tah
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kor-DEH-ro ah la ah-lee-kan-TEE-na
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free-kahn-DOH
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Fish & Seafood
Squid in its Own Ink
Chipirones en su Tinta
chee-pee-ROH-nes en soo TEEN-tah
Small squids cooked in their own ink, served with rice or bread.