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The Madrid region (one of Spain’s smallest), as
one would expect, is largely dominated by the capital city itself.
It has been said, by gourmands and food critics alike, that Madrid
does not really have an individual cuisine all of its own, rather
it draws on influence from the whole of Spain, absorbing a rich
tapestry of flavours and ingredients and throwing them into it’s
own gastronomic melting pot. This is certainly true to some extent;
in no other city in Spain are visitors likely to be presented with
such a wide cross section of the nations flavours. Despite this
fact Madrid does still boast a few dishes that are synonymous with
the capital and by absorbing so many influences; Madrid has become
one of Spain’s richest gastronomic regions.
Famed for its stews and hotpots, Madrid’s most famous dish
is probably “Cocido Madrileño”. Made with chick
peas and vegetables it is a staunch favourite of locals and tourists. “Callos” (tripe)
is also typical of the region and can be served in many ways and
visitors should not leave without having sampled the simple, yet
delicious, “Sopa de Ajo” (garlic soup). The region
is also heavily influenced by nearby Castile an area famous for
its roasted meats and these traditions have been readily absorbed
by Madrilenos. Meats are often slow cooked in a wood oven, giving
exquisite flavour and tenderness. Veal, suckling pig and even goat,
are often prepared in this way. Food in the region is often more
warm and hearty than in the South and is much better suited to
the cooler winters of the central and northern regions of Spain.
Desserts and sweets are also a big thing in Madrid and are often
seasonally produced. The superb “torrijas” is very
similar to bread and butter pudding and a favourite in spring time
and especially around the time of holy Week.
Rather surprisingly for an area that is 250 miles from the nearest
ocean, Mardileños are great lovers of fish and the city
boasts the second largest fish market in the world, only the one
in Tokyo is larger. Every morning fresh fish arrives by the truck-load
from Spain’s coastal regions filling the cities restaurants
and bars with a massive variety of seafood, so much so that Madrid
has received the paradoxical nickname of “the best port in
Spain”.
As you would expect, Madrid is home to some excellent restaurants
with no shortage of fine dining options as well as a massive variety
of tapas bars. Some criticism has been levelled at Madrid in recent
times about the lack of high quality international cuisine on offer
and vegetarians (not exactly two-a-penny in Spain) may also find
it hard to find a decent meal. Spaniards are very much a meat eating
race so vegetarian dishes in restaurants may not be of the highest
quality (although standards have improved within recent years).
The ever growing city break market means that city’s such
as Madrid have to provide good quality food for all of their tourist
visitors if it wants to keep them coming back. This can only be
a good thing for the city that’s ability to adapt and adopt
food from around Spain has clearly given Madrid its own unique
cuisine. |
