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Madrid
is a melting pot for the cuisines from 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 con be named however which can be considered
typical of Madrid. Among them, the cocido madrileno must be mentioned;
a stew combining chickpeas with vegetables (cabbage, celery, carrots, turnips
and potatoes) and chicken, beef and pork, 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 savory sopa de ajo (garlic soup),
caracoles (snails), tortilla de patatas (potato omelet), 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 desserts;
from torrijas (a type of French toast), typical in the springtime and linked
to Holy Week, to the barquillos (rolled wafers), bartolillos con crema
(a type of small pie with custard) the bunuelos (a type of fritter filled
with custard, whipped cream, etc.) in November, the mazapan (marzipan)
and turron (soft and hard nougat) at Christmas and the rosquillas de anis
(anise-flavored doughnuts) during the festival of San Isidro.
In
Madrid, as well as in the rest of Spain, the tapa (savoury tidbits of a
variety of dishes served as appetizers) is an old gastronomic tradition.
You can find numerous establishments specialized 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. |
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