In Madrid you can find all types of national and international cuisines. But for now we are going to focus on typical Madrid gastronomy like the famous Callos or tripe of Madrid, which is just as famous as its Cocido or stew.
Madrid also offers other quality products, such as veal, lamb from the northern region and fresh vegetable from the fields of the Vega de Aranjuez, especially asparagus and strawberries. Olives from Campo Real and honey from the entire Lozoya area are other wonderful delicates of the regional gastronomy.
The Region of Madrid has a remarkable production of wines with the Guarantee of Origin and Quality of Madrid, which grow in Arganda del Rey, Navalcarnero and San martin de Valdeiglesias and de liquors from Chinchón, especially the anisette are also renown.
The most typical diches of Madrid are the cocido cooked with chickpeas, potatoes, sausage, chicken and beef, and the callos (tripe) other dishes worth mentioning include the roasted suckling pig, the famous a lo tio Lucas soup and the asparagus and strawberries from Aranjuez. As in terms of fish, and although Madrid is for from the coast, an outstanding dish is baked sea bream as well as any dish prepared with codfish. Any of these dishes can be accompanied by the fine wines from Arganda, San Martin de Valdeiglesias and Navalcarnero. Among desserts, the city has a baking tradition: like the Torrijas which are eaten during the Easter season the Bartolillos made with cream, the Buñuelos of November and the anisette Rosquillas of San Isidro.
Madrid however also offers a wide variety of national and international cuisine.
