Salmorejo vs Porra. What’s the difference?
The salmorejo is originally from Cordoba. It is a thick soup made with tomatoes, bread, olive oil, vinegar, garlic and salt, that is served cold. The porra on the other side, has its origin in Antequera, in the north of Malaga’s province.
It is a thick soup made with tomatoes,bread, olive oil, vinegar, garlic and salt, that is served cold. So what’s the difference then? Not more than a pepper. In the latter one, a piece of green or red pepper is added to the recipe, which gives the dish a more intense color.
Porra Ingredients. Red pepper makes the difference with Salmorejo
Traditionally, salmorejo is a little more liquid because it contains less bread or a bit more tomato. On the other side the porra tends to have more consistency and thickness. In addition, both dishes are usually accompanied by diced ham, croutons, boiled egg and tuna, although this will vary due to the tradition of every village.
Porra with boiled eggs and tuna
Every cuisine is a world of its own, as evidenced by the Salmoreteca, where the salmorejo is prepared in a thousand ways. Or the white porra of the Arte de Cozina restaurant in Antequera, where they almost recovered the ancient recipe of the porra and salmorejo when, centuries ago, there were no tomatoes incorporated.
The truth is that the salmorejo and the porra differ very little from one another and that in each of the 115 existing villages that separate Antequera from Cordoba it’s done in their very own style. But there is one key factor: the importance of the bread and the tomato in both dishes.
Therefore, in each Andalusian village it is made with a different personality that is marked by the quality and ripeness of the tomato, and the characteristics of the bread (with more or less crust, humidity or amount of crumbs for example), as well as the kind of oil and olive variety with which it has been made. And also, of course, the hands and abilities of the chef.