The gastronomy of Madrid is the set of traditional dishes of the Spanish capital. It has the culinary traditions of the initial population when Felipe II created the capital, and later from the towns of their own province that were contributing their food to the kitchen of the city of Madrid. Its gastronomy is made up of fresh regional products such as vegetables or meats for spoon dishes, stews or fried.
It should also be noted the importance of tapas in its bars, and is that gastronomy is one of the great attractions of the Community of Madrid. From among the many recipes or traditional food, We show you the most typical dishes of the Community of Madrid that you have to try if you visit the Community, both the capital and some of its towns.
Madrid stew is, par excellence, the most typical and well-known dish. As usually happens with traditional food, everyone has their own way of cooking it, although the base is always the same. For its preparation they are put in a pot, with cold water covering the contents, various meats, like shank and beef brisket, hen or chicken, fresh bacon, blood sausage and chorizo, as well as different bones: of ham, calf knee, salty spine and white cane.
Later, plenty of vegetables are added to the pot, like cabbage, carrots, leeks, potatoes, and chickpeas that will have been soaked the day before. Once everything is cooked, the broth is separated, that is put on the fire by adding a handful of noodles when it boils. The dish is served in three parts, starting with the broth with noodles, after which chickpeas and vegetables are served and, to end, the meats.
Tripe is also one of the dishes most closely linked to Madrid's gastronomy. The preparation of this typical recipe from Madrid differs from those of other corners of Spain.
A) Yes, its main difference regarding, for example, Galician tripe is that cooked chickpeas are included in the latter, O, compared to those made in Vizcaya, that do not have chorizo pepper.
They are made by cooking various offal meats, usually corns, leg and nose, also adding bacon or ham to the pot, spices and bay leaf. One hour before the end of cooking, add chorizo and blood sausage, so that the tripe has its characteristic spicy point, make a sauce with garlic, onion and chilli. Finished said sauce, the tripe and the blood sausage and chorizo are added, these last chopped. Then the cooking water is added and everything is boiled 20 minutes.
The calamari sandwich is a very emblematic food of Madrid, and rare is the bar where they don't serve it. It is simply a sandwich whose content is squid a la romana.
Garlic soups are one of the most traditional dishes of Madrid and Castilian gastronomy. It is a soup with very simple ingredients since it will be prepared with sliced garlic, which are sautéed in a casserole with oil until golden brown, adding pieces of ham at this time. Once scrambled, a few slices of stale bread are added, who are given a few laps.
Once the casserole is removed from the heat, sprinkle with paprika, which can be sweet or spicy, to everyone's taste.
Asparagus from Aranjuez
The asparagus of Aranjuez is one of the best known products of the Community of Madrid. They are characterized by their intense green color and great tenderness when eating them.. You can find this asparagus prepared both grilled and steamed and in dishes such as tortillas, scrambled or simply as a grilled garnish.
Churros with chocolate
One of the most typical breakfasts in Madrid is chocolate with churros and that we can find in most coffee shops in Madrid, so it is one of the dishes you have to try if you come to Madrid.
Scorching The Abuelito, without a doubt a reference restaurant in the Community, for its specialty in scorching grilled meat of yearling veal and Iberian field bait pork. Definitely, El Abuelito is a perfect place to taste the best grilled meat in Spain.