Madrid gastronomy

The quintessential Madrid dish and popular food wherever they exist, the Madrid stew that is served in three turns: the first a fine noodle soup, then the chickpeas accompanied by vegetables - carrot, potato and cabbage -, and finally the meats -of black pudding, knuckle, chorizo, blood sausage, pig's trotters, etc.-, generally of beef.

If another plate of spoon that is served very hot has deserved as the stew, its denomination of origin has been this one. Its main components are the guts and legs, snouts and hands of veal and cattle very well washed and cut.

It is one of the most humble and simple centenary recipes to elaborate. Unlike other dishes, it has not been transformed over the years, as it does not accept other products that are more select than oil, bread, eggs, paprika and garlic.

The baked sea bream is another of the traditional dishes of Madrid and Christmas and Christmas dinner in Madrid along with sautéed red cabbage and almond soup, quick and easy preparation. A very tasty fish.

The preparation of the asado is very simple: good meats and an oven, preferably of firewood, and an expert cook or cook who knows how to give the exact point. Without forgetting the fish. Recipes abound, such as cod and baked sea bream.

Other traditional Madrilenian dishes are the soft and tasty chicken after slow cooking, stews of veal and lamb, grilled ear, mushrooms and garlic prawns, breaded prawns, snails, calamari sandwich and game meat such as wild boar, fallow or the partridge.

With or without onion, at any time the simple dish, sandwich or simply the skewer, is a delicacy and companion without equal of the cane, wine or soft drink. On the basis of eggs and potatoes, other products have been added such as bonito, zucchini, peppers and a host of varieties.

As popular as the omelet of potatoes in bars, restaurants and terraces in Madrid at the time of the aperitif are the bravas. Potatoes cut into cubes and fries that bathe with a spicy tomato sauce, giving a very special taste to some fried potatoes.

Another of the varieties of potatoes and eggs are these broken eggs that without a set form a uniform dough, accompanied by potatoes and Iberian ham, the result is very good. One of the most international recipes and tapas.

An icon of the Madrid cuisine and the authentic, the sandwich of squid, from the most traditional, the most classic batter to the Roman, the coolest. One of the things that you can not miss when you come to Madrid.

The most required sweetbreads are those of suckling lamb and are the most delicate and valued part of the casquería. Traditionally prepared onions, grilled or garlic. While the gallinejas or zarajos, it is the intestine of the suckling lamb, very washed and placed in the form of skeins and later cooked for its conservation.

Although the Community of Madrid does not have sea, like the battered cod or baked sea bream, grilled prawns, cooked in gabardine, but especially garlic, are one of the delicious flavors of Madrid.

The most popular, known and typical of Madrid may be chocolate with churros. The most authentic, rosquillas ready, silly, French and Santa Clara in San Isidro. The most traditional, the torrijas, the wafers, the cream bartolillos and the pestiños with honey during Easter. The traditional pastry in all the saints, rich buñuelos of wind and bones of saint, and the delicious traditional bun that dismisses Christmas, the roscón de reyes.