Not only is Madrid the capital of a multi-colored and
multi-traditional country but it is also the gastronomic capital.
Its cuisine stands out thanks to its characteristically simplistic
dishes and is renowned for this palatable simplicity.
‘Tapas’ are famous in Madrid as well as all over the country.
They are eaten by the Spanish as appetizers virtually any time of the day. You can try these tasty snacks in any one of the many bars spread out all over the city.
"Olive alla
madrilena":
is a goose liver and black truffle appetizer made with olives and
chopped onions and seasoned with oil, paprika, vinegar, salt,
oregano powder, and minced garlic.
These ingredients must set in a cool environment for about an hour
before serving;
"Zuppa
all’aglio":
is indeed a delicacy. It is a soup made with garlic and slices of
paprika-flavoured fried bread. Once prepared the soup is served in
terracotta bowls topped with an egg;
"Fagioli allo
Tio Luca":
are pork cutlets flavoured with paprika, parsley,
garlic and onion.
This dish is typically accompanied by mashed potatoes;
"Tortino di
Pane e Uva":
is a typical side dish made with beans and lard served
in a soup bowl;
"Costolette di
maiale alla madrilena":
is essentially crumbled bread crust , ‘chorizo’ (a chilli and garlic
flavoured sausage) and bacon mixed together with milk. Grapes are
used as a garnish.
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Madrid is a melting pot for the cuisines from all
over the peninsula. Gourmets sometimes argue whether Madrid cuisine
exists or not, but the truth is that the capital of Spain has
enriched its gastronomy with the contributions of the Andalusians,
Galicians, Asturians and other immigrants who have settled here. |
A good number of dishes and recipes can be named which
can be considered typical of Madrid. Among them, the Cocido Madrileño
must be mentioned; a stew combining chickpeas with vegetables (cabbage,
celery, carrots, turnips and potatoes) and chicken, beef and pork and which
is turned into a huge succulent meal. Callos or tripe is another of
the typical dishes identified with local cuisine and may be found in some of
the well-known restaurants in Madrid. We must not neglect the humble and
savoury Sopa de Ajo (garlic soup), Caracoles (snails),
Tortilla de patatas (potato omelette), the famous recipe of Besugo al
horno (baked bream), so typical in the capital in spite of its distance
from the ocean, or dishes in which bacalao (cod) is the main
ingredient.
Madrid's sweet tradition can be appreciated through its dessert; from
torrijas (a type of French toast), typical in the springtime and likened
to Holy Week, to the barquillos (rolled wafers), bartolillos con
crema (a type of small pie with custard) the buñuelos (a type of
fritter filled with custard whipped cream, etc.) in November, the mazapán
(marzipan) and turrón (soft and hard nougat) at Christmas and the
rosquillas de anís (anise-flavored doughnuts) during the festival of San
Isidro.
In Madrid, as well as in the rest of Spain, the tapa (savoury titbits
of a variety of dishes served as appetisers) is an old gastronomic
tradition. You can find numerous establishments specialised in serving these
tapas. "Ir de tapeo" (going out for tapas) is a tradition; hundreds of bars
scattered throughout the streets of Madrid serve a tapa accompanied by a
small glass of wine or beer.
