Madrid: Town and Courts as a Culinary Trip

Madrid, also known as “Villa y corte” (Town and Court) is known for its iconic landmarks, for its combination of History and contemporary elements, its museums and parks, among so many other things. However, the culinary culture of the city does not fall behind its touristic appeal: with deep, ancient roots, it showcases several cultural influences, such as Arabic, Jewish and Visigothic.

This is evidenced in ingredients like olive oil, almonds and spices, among others. Once the capital of the Spanish Empire, it was the first city to receive the elements coming from America: thus, tomatoes, chocolate and potatoes entered the local diet and mixed with the robust flavours of the cold winter weather and the daily provision of seafood.

Home to one of the oldest restaurants in the world (Sobrino de Botin), there is much this city has to offer in any madrid food tour. Where to begin? What dishes should you try first? Here are some options:

Oil, Meat, Flour: Madrid’s Classics for Lunch and Dinner

Make sure to begin your visit with a hungry stomach and a crave for the local culture, for these dishes combine abundance and Spain’s History:

Cocido madrileño

It does not matter whether it is winter or summer: locals will have this dish any time of the year, in any kind of weather. While some prepare this stew with beef, chicken, pork or chorizo, the classic recipe includes meat, “morcilla” (blood sausage), chickpeas and vegetables. It is usually served in three “vuelcos” (stages): in the first place, broth made from boiled ingredients; vegetables (chickpeas, potatoes and cabbage, to name a few) come afterwards and, lastly, it is time for meats: chorizo, beef, pork fat and ham, among others.

Croquetas

Loosely translated as “croquettes”, this bite-sized roll (usually with the shape of small balls) made out of ham, chicken, fish, cheese or even mushroom is coated with breadcrumbs and fried. While the traditional recipe includes ham and cheese, there are a lot of options to try.

Bocadillo de calamares

Locals call this recipe “bocata de calamares” and it has been translated as “Calamari Sandwich”. The name takes after the calamari rings that are battered (usually in chickpea and white flour batter) and fried in olive oil. Then, they are served between slices of baguette. The origins of this dish go back to centuries ago, when the Catholic Church banned meat. This produced an increase in the demand for seafood and in the ways to prepare it.

Bocadillo de entresijos y gallinejas

As well as the “bocadillo de calamares”, this is considered a “bocata”. Both “entresijos” and “gallinejas” are part of baby lamb intestines, but “entresijos” is a softer and milder alternative to the thicker “gallinejas”. Both are fried in their own fat and served in bread with fries on the side.

Callos a la madrileña

Also known as “Madrid-style tripe”, this stew combines tomato soup (mixed with garlic, paprika and “pimentón”), beef or ram stomach with chorizo, “morcilla” (blood sausage) and ham. A Madrid icon, restaurants often serve it with bread to use as a spoon, to grab up until the last bit of sauce.

Sugar, Cinnamon and Honey: Time for Dessert

Those with a sweet tooth will certainly enjoy dessert time in a madrid food tour, with examples such as:

Torrijas

This can be translated to “Spanish Style French Toast”, a name that takes after its preparation:take a day-old bread and soak it in a melange of milk, sugar, white wine, cinnamon, vanilla, citrus zest and honey. Then, it is ready to be dipped in beaten egg and, ultimately,fried in olive oil. The result is dusted with cinnamon and sugar (and even, perhaps, honey and syrup). While they are served as dessert all year round, they are a special Easter treat.

Churros con chocolate

Churros have a fanbase of their own: dough sticks (prepared with water, wheat flour, salt and oil) that are shaped into loops, fried and dusted with sugar. Crispy, crunchy and airy: a perfect combination for thick, hot, sweet molten chocolate. It is very popular on breakfast menus and as a morning snack (and, in particular, if that morning is New Year’s Day morning).

Hearty, tasty, abundant and a mixture of cultures and flavours: the culinary scene in Madrid has a lot to offer for those with a hungry stomach-and spirit.

Author Profile

Adam Regan: Deputy Editor

Features and account management. 3 years media experience. Previously covered features for online and print editions.

Email Adam@MarkMeets.com