Foods to Eat in Spain - Madrid

- Carne al Desarreglo -

Carne al Desarreglo is a dish comprised of beef, stewed in tomatoes and white wine and is typical of Madrid or more specifically, Colmenar de Oreja. Colmenar is a municipality of the autonomous region of Madrid and is about a 45 minute drive from central Madrid. 

Carne al Desarreglo is traditionally served in the summer (as that is when tomatoes are in season) and in Colmenar, it is also frequently served with Patatas Chulas which is potato slices which are fried and is served with a dressing of garlic, parsley and sometimes vinegar.

There is an interesting tale behind the name of Carne al Desarreglo. As it is a stewed dish, preparation of this dish would take the majority of the day (especially in the past) and the men who worked in the fields

Foods to Eat in Spain - Madrid

- Callos a la Madrileña -

Despite its fiery colour, it is not very spicy (if at all!)

Callos a la Madrileña is yet another popular dish in Madrid due to it's affordable and humble origins. This stews' main ingredient is beef tripe (which is inexpensive as it is parts of the cow that would normally be thrown away) and seasoned well with paprika, tomato's and garlic which gives it a inviting red colour.

This dish originated in the 15th century and was only in the past 100-200 years that it was no longer considered a 'poor-man's food' and is instead eaten by the rich and poor alike. This, along with Cocido madrileño are the two famous stew's of Madrid. However, Callos a la Madrileña perhaps has even humbler origins than Cocido madrileño.

Foods to Eat in Spain - Madrid

- Cocido Madrileño -

Cocido Madrileño is a hearty Madrilenian stew made using chickpeas, various vegetables (commonly potatoes), meats (traditionally pork) and garbanzo beans. The origins of this dish dates back to the 12th century and originally did not contain pork due to it's Jewish influence and were only added  in the 15th century. The dish grew in popularity in the 19th and 20th century as chickpeas were readily available, cheap and filling.

What is special about this stew is that instead of ladling it into bowls like you would with most stews, it is instead served as two 'courses'. The first of which is just the stew broth (sometimes with added noodles) served as a soup. The second course consists of the various meats and vegetables. This dish is a household staple, especially in winter and is a definite comfort food for most Madrileños.