Because a place is also known for its gastronomy, in article we want to show you what you should eat according to the city you want to discover. It is a different way of doing tourism: gastrotourism or gastronomic tourism. Because food is tradition, and each place has its flavor, its aroma…
The first culinary adventure that we propose is located in the center of our peninsula, in the capital of Spain, in Madrid. Madrid, this city that, without even having a beach, has become the queen of squid, baby squid and sea bream. Madrid’s gastronomy is also soaked in the culture of its two sisters, Las Castillas and he puts that little touch that we call ‘a la madrileña’ with salt shaker. But despite having extracted its own ideas from other areas, Madrid’s gastronomic culture has managed to become, over time, unique and authentic.
What Lope and Cervantes ate?
And the person in charge of laying the foundations and creating tradition was Felipe II from the moment he decided that Madrid would be the capital of Spain, back in the 16th century. Miguel de Cervantes and Lope de Vega then timidly began to show their works. These two people from Madrid fed their art with the gastronomy of the place.
And on cold winter days they would surely stuff a wonderful Madrid stew between their chests and backs.. Star dish of the gastronomy of this city. But maybe they still didn’t call it that way… Sancho Panza kept talking about the ‘rotten pot’ and not the ‘cocido madrileño’. And it is that, according to culinary experts, Madrid stew did not have this name until the end of the 7th century. They also say that Madrid’s culinary star derives precisely from this typical Burgos dish called ‘olla rotida’, whose star ingredient is the bean.
Now, Sancho Panza ate it with chickpeas, the true star of Madrid stew. Simple and tasty, always accompanied by beef, pork and chicken, pork bacon and potato. And for the most demanding also with chorizo and some vegetables. Everything next to the pot, and let the cooking do itself.
The stew has managed to unseat what has long been the star dish of Madrid: Madrid -style tripe. A dish that in sight can disturb tourists, but to taste it is quite a discovery. It is made mainly with cow tripe, accompanied by chorizo and black pudding. It is cooked very slowly in a broth with paprika. A strong dish, for the brave and curious.
Madrid gastronomy, the result of haste?
Patience, a lot of patience to cook these two typical Madrid dishes. And that according to what they say, Madrid’s gastronomy arises from the rush in taverns and diners. Of course it would not be the stew or the tripe, although it could be the squid, the baby squid and the gallinejas… These are dishes that you cannot stop trying if you visit Madrid. And the way to serve them in the capital is based on portions or tapas. Gastronomic tourism in the capital is made of ‘tapas ‘. A whole tradition, a great way to try a little of everything, always accompanied by a beer or a good wine with a designation of origin from Madrid.
And for dessert… There is also sweetness in Madrid. Sweetness that can serve you in the shape of a wafer, a waffle maker in the middle of the street, dressed as a chulapo and to the rhythm of a chotis. If you can’t find your waffle maker, all you have to do is walk through the ‘Rastro’ in Madrid any Sunday morning. And if you are lucky enough to come in May, during the Labrador patron saint festivities, the sweetness is served to you in the form of San Isidro donuts.
And where to do gastrotourism in Madrid? You will not fail if you try anywhere near Puerta del Sol, Plaza de Santa Ana, Plaza Mayor and surroundings, such as the recently reopened Mercado de San Miguel, what they call Cava Baja and Cava Alta, La Latina and in general what has been the Madrid de los Austrias. The best thing if you doubt is to make a route and enjoy all the flavors while you get to know the city.