Madrid culinary city.

A good number of dishes and recipes can be named which can be considered typical of Madrid. Among them, the Cocido Madrileño must be mentioned; a stew combining chickpeas with vegetables (cabbage, celery, carrots, turnips and potatoes) and chicken, beef and pork and 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 savoury Sopa de Ajo (garlic soup), Caracoles (snails), Tortilla de patatas (potato omelette), 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 dessert; from torrijas (a type of French toast), typical in the springtime and likened to Holy Week, to the barquillos (rolled wafers), bartolillos con crema (a type of small pie with custard) the buñuelos (a type of fritter filled with custard whipped cream, etc.) in November, the mazapán (marzipan) and turrón (soft and hard nougat) at Christmas and the rosquillas de anís (anise-flavored doughnuts) during the festival of San Isidro.

The majority of the Spanish food was inherited to our Colombian culture by this still plates see as Callos alas Madrileña.


JORDI PIÑEROS ARIAS