Cuisine of the Community of Madrid
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The cuisine of the Community of Madrid is an
The smell of local cooking is frequently compared to that of food fried in
, among other traditional dishes, which can be smelled cooking no matter the time of day.History
The culinary history of Madrid began at the end of the 16th century, when King Felipe II established Madrid as the capital city of his kingdom. From this point forward, people from all parts of the
One of the earliest restaurants is the Lhardy, which opened its doors in 1839, which prompted the establishment of similar locales. In 1873, entrepreneur Matias Lacasa arrived from Vienna and decided to open a bakery to sell his patented pastry pan de viena. His establishment grew to become the base of the Viena Capellanes chain of pastry shops.
Today, Madrid is home to many restaurants, offering both regional Spanish dishes and international cuisine. An international culinary destination, Madrid is lauded by its foreign visitors, whose only complaint is the Spanish schedule for meals. As in much of Spain since the Francoist era, dinner is served between two and four in the afternoon, and a light supper is consumed after ten at night[citation needed].
Typical dishes
Eating tapas is common in Madrid. This is the practice of visiting several bars and ordering a number of small, varied dishes which are then shared among the people in the group. Many of the same local dishes available as tapas can also be ordered in regular servings at sit-down restaurants.
Some of typical local dishes include:
- , the second includes beans and vegetables, and the final course contains meat and sausage.
- Callos a la madrileña: A local variation of the Asturian dish, this tripe-based dish is made with chorizo, blood sausage, the hoof and snout of a cow, sweet paprika, and the tripe of a calf or lamb.
- Tapas de Madrileña: A local variation of the tapa, this bread-based dish is made with salchichón, hummus con aceitunas kalamata and ya cortado semicurado.
- Oreja a la plancha: Literally "grilled ear," this common pork dish is an acquired taste, and exists in a number of forms: with garlic (al ajillo), with spicy sauce, in the Basque style (a la vizcaína), etc.
- Gallinejas: A popular dish consisting of fried sheep entrails.
- Gambas al ajillo and setas al ajillo: Literally "middaymeal.
- Bocadillo de calamares: A bocadillo of fried squid rings that can be ordered in practically every bar.
- Patatas bravas: A very common dish consisting of irregularly-cut fried potatoes covered in a spicy tomato sauce.
- Soldaditos de Pavía: Strips of unsalted bacalao which are battered and fried.
- Caracoles a la madrileña: A tapa consisting of snails cooked in a spicy sauce.
- sea bream.
- Carne al desarreglo: Beef stew.
- ).
Desserts
Madrid is renowned for its many types of traditional pastries. Some of the more common include:
- Buñuelosrellenos: A type of stuffed fritter
- Rosquillas tontas y listas: Donuts finished with either a sugary glaze, dry meringue, or almond dust. These famous pastries can usually be found in pastry shops during the month of May and at the end of the Feast of St. Isidore the Laborer
- Huesos de santo: Literally, "bones of the saint", these marzipans are traditionally consumed on All Saints' Day
- Roscón de Reyes
- Torrijas: A kind of fried bread commonly consumed during Holy Week
- Tejas and barquillos: These pastries are commonly sold by street vendors throughout the city.
Beverages
A popular
The traditional , are popular non-alcoholic beverages.
See also
- Sopa de ajo
Bibliography
- Martínez López, M.M. (1998). Historia de la gastronomía española. Madrid, Spain: Alianza Editorial. ISBN 978-84-206-0378-0.
External links
- Web portal for Madrid cuisine (in Spanish)
- Association of Chefs of Madrid (in Spanish)
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