Traditional cuisine of Madrid

What to try in Madrid

Madrid is as you know the capital of Spain. A huge city filled with bright aromas and flavours! Walking here, from one attraction to another, you can almost always smell the delicious odour of food being cooked and involuntarily begin to wonder what it is, the traditional cuisine of Madrid? What is a must-try in the capital?

The national cuisine of Madrid is complemented and united by the cuisines of other regions of the Spanish Kingdom. The reason for this is partly due to the mass migration to Madrid after the city was declared the capital. Yes, it was a long time ago - in 1561 Madrid became the capital of Spain and after that many people, not only from neighbouring regions but also from other countries, came here to help develop the city and develop themselves. And, as time went on, everyone brought something different to the traditional cuisine of Madrid. So, in addition to the traditional cuisine of Spain (paella, tortilla, churros, etc.), there are restaurants and gastronomic markets of the capital you can try other, unusual for us dishes.  

Traditional dishes of Madrid

Here, as in other countries, the range of dishes in cafés and restaurants depends largely on the time of year (lighter dishes in summer and heartier in winter) and the seasonal produce. But regardless of this, you can try these typical Madrid dishes in almost every restaurant:

Cocido madrileño

This is one of the most popular dishes during the cold season. Cocido is meat boiled in plenty of broth with chickpeas and vegetables. Traditionally, it is always cooked in large quantities in homes and served as follows:

First, in a large pot, you simmer meat on the bone (pork, beef or chicken, more often cooked assorted), sausages (chorizo, morsilla - blood sausage), a piece of bacon, chickpeas and vegetables for a long time. Then someone adds cabbage and potatoes, someone cooks without it. After everything is ready, they strain the broth and make soup out of it (just boil thin noodles in this thick, full of all flavours broth). And the rest of the ingredients are put in a large plate in the centre of the table, so that everyone can add whatever they want to their portion of soup.

Callos a la madrileña

It is also a long-cooked hot dish, mostly served in the cooler seasons. It is a stewed meat by-product (most often veal stomachs) with chorizo, morsilla and meat pieces. They are cooked with red chillies, tomato sauce, spices and garlic. They are served in earthenware with bread.

Personally, I like this dish very much, but my husband does not. So, this food is a bit of an addict's favourite.

Bocadillo de calamares

It's simple, but no less delicious: breaded fried squid rings are placed between two pieces of bread. You can try them in almost any place where food is served: food trucks, cafés, tapas bars, restaurants. It is a tradition to order a bocadillo de calamares in one of the many cafés nearby if you are in Madrid's main square (Plaza Mayor)!

Caracoles a la madrileña

Snails are in this dish - some people like them, some don't. You can try it in traditional bars and taverns in Madrid. It is a savoury hot appetizer in which snails are, of course, the main ingredient. They are stewed in a sauce of fried onions, garlic, spices, with the obligatory addition of chorizo, tomatoes, stock and wine.

Gambas al ajillo

Shrimp in garlic is originally from Madrid, but has become popular in many parts of the country. This hot appetiser is very good to try in the company of good wine and tasty bread. The recipe is very simple, like all Mediterranean cuisine - peeled prawns are added to garlic roasted in olive oil and served. Sometimes wine or sherry is added, thus making a sauce in which you should definitely dip the bread. Delicious!

Rabo de Toro

Although the recipe for oxtail comes from Córdoba, it is considered a typical dish in most restaurants in Madrid. It is especially popular in May, when San Isidro (a local feast in honour of Madrid's patron saint) is celebrated. The name of the dish speaks for itself - oxtails (mostly replaced by veal tails), which through long stewing with vegetables in wine become so tender and juicy that they simply melt in your mouth. You can't help but like this dish!

Huevos estrellados

In Madrid, this hearty, simple but delicious meal is very popular. It is a roasted potato, at the end of which two eggs are usually beaten into the curd, quickly fried again and served with jamon or some kind of meat product. There are other variations: mushrooms or some vegetables instead.