Food tips you can trust
A soup-stew of chickpeas, hearty vegetables, and mixed (often smoked) meats. The broth is served as a first course, then the vegetables, and finally the meat.
A tripe stew enlivened with smoked pork and a smidgen of wine and brandy.
Sopa de Ajo
The cook starts with browned bread and garlic cloves, simmers them in water and adds an egg topping, either by poaching the egg in the soup or by baking the soup and egg in the oven. The Madrid version of this popular Spanish soup is gastronomically the most finely tuned in the nation.
"Castile" encompasses Old Castile north and New Castile south of Madrid.
Tiny whole pig (no more than several weeks old) is roasted on a revolving spit until its skin becomes crispy brown. The culinary pride of Old Castile.
Cooking method is nearly the same as for a suckling pig.
An ewe's milk cheese - and one of the world's best. It's from the semi-arid land of Don Quixote that is today called "La Mancha" or "New Castile".
Madrid is the culinary
melting pot of Spain
Through the years its innovative chefs have added creative touches to its adopted dishes.
Best gourmet city
It's the top all-around food city in the area comprising Madrid, Old Castile and New Castile. Segovia and Toledo in Old Castile region are the runners-up. If you include Leon province in the "Castile" definition, then add the city of Salamanca.
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