If they asked you what is the most typical dish of Spain? You would surely answer, like many, to the potato omelette or maybe, the paellaBut what if we focused on autonomous communities? What is the most typical dish of Madrid??. Well, he has the answer. IEC (Sociological Research Center) which carried out a study on the most traditional dishes according to the inhabitants of each region and particularly highlighting the one prepared in Madrid.
Each of the autonomous communities of Spain has a dish that characterizes it, and in the case of Madrid, many would say that it is the squid sandwich, or even the Madrid-style tripe. However, the study carried out by the CIS, based on a series of surveys focused on tourism and gastronomy, has revealed a very different reality, or in fact, the result of the most typical dish of Madrid is none other than the famous Madrid stew. A powerful and comforting dish, which is served in three “rounds”, and which would be the one that best represents the essence of the city and its inhabitants. Let’s learn more about the survey carried out by the CIS and also about how this icon of Spanish gastronomy is cooked.
What is the most typical dish of Madrid?
The so-called “Tourism and Gastronomy” study was presented by the CIS last September with revealing data on the most typical dishes of our gastronomy. In Spain as a whole, the Potato Tortilla wins with 66.2% of respondents consider it the dish that most represents us, followed by paella (63.1%) and then Iberian ham (32.3%).
But if we look at the votes by the autonomous communitieswe will realize that 76.3% of the people questioned He stressed that the Madrid stew is the most typical dish of Madrid.
Stew is not just a meal, but an experience. Its preparation is a demonstration of patience and care, qualities that the people of Madrid seem to appreciate both in their cooking and in their daily lives. The traditional recipe for stew has been passed down from generation to generation, and although it may vary slightly from one house to another, Its essence remains the same: a delicious combination of chickpeas, vegetables, meat and sausages. For the people of Madrid, this dish represents history, family warmth and the satisfaction of a good meal prepared with simple but flavorful ingredients. Perhaps this is why neither the crunchy squid sandwich nor the intense tripe have managed to dethrone the stew from the top spot in the hearts and palates of the capital.
The ritual of serving the stew in three rounds
One of the peculiarities of the Madrid stew is the way it is served, a process known as “three turns.” This term refers to the three phases in which the dish is presented on the table. The first change is the broth, which is served hot, often accompanied by noodles. This broth, slowly cooked with all the ingredients of the stew, is rich and flavorful and prepares the palate for what comes next.
The second round is where Chickpeas, vegetables like cabbage and carrots, and potatoes appear. This is the heart of the stew, where the deepest flavors are concentrated and where the simplicity of the ingredients shines at its best. The chickpeas, tender but firm, combine perfectly with the vegetables, offering an explosion of flavors that highlights the authenticity of Madrid cuisine.
Finally, in the third round, the meats arrive. This is the most anticipated moment for many, where a selection of meats are served that can include blood sausage, chorizo, black pudding and bacon, as well as the famous “relleno” or pelota, a kind of large meatball that melts in the mouth. Each bite is a reminder of why this dish has stood the test of time. The combination of protein and fat, with the heat of the broth and the texture of the chickpeas, makes for a symphony of flavors that leaves a lasting impression.
In short, although the squid sandwich and tripe have their place in Madrid’s gastronomic offering, the Madrid stew continues to be the dish that best represents the city. Its preparation, in three stages, is a reflection of patience, tradition and love. What the people of Madrid think about their gastronomy
What is the origin of Madrid stew and where to eat the best in Madrid
The origin of the Madrid stew has humble and deep roots in the history of Spain. Although its recipe has evolved over timeOne of the beliefs about cocido is that it emerged as a variant of roca podrida, a medieval stew which was popular in rural areas. However, its popularity grew particularly in Madrid during the 19th and 20th centuries, when it became a staple food of the working class. This dish is an example of how Madrid cuisine exploits simple ingredients like chickpeas, meats and vegetables, cooking them over low heat to achieve a comforting and nuanced flavor.
If you are looking for a place to taste an authentic Madrid stew, Madrid is full of emblematic places where it is prepared to perfection. Among the best known are: La Bola, a restaurant that has existed for over 150 years old-fashioned cooked service, cooked in a clay pot. You can also visit Malacatín, a classic tavern which offers one of the strongest stews in the city, also considered “the best since 1895”. And if you’re looking for something more glamorous, Lhardy It is a historic restaurant that since 1839 has been perfecting its stew, transforming it into a more sophisticated gastronomic experience.
