In Bizarre Foods Madrid, part of the Delicious Destinations series featuring Andrew Zimmern, the host and his crew visited numerous restaurants in the city, showcasing a variety of unique and delicious dishes. Here is a convenient list of all the addresses and dishes highlighted in this exciting exploration of Madrid’s food scene.
READ MORE: MADRID: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON NO RESERVATIONS
DISH – Jamón Ibérico
WHAT IS IT?
Jamón Ibérico or Iberian ham is produced from the leg of black Iberian pigs. These pigs only eat acorns and grass. The pig leg is packed in salt and hung to cure from 20 months to 4 years.
WHERE IS IT?
La Casa del Abuelo
Calle de la Victoria, 12
Madrid, Spain
NOTES – Delicious Destinations Madrid
Jamón Ibérico is the star at La Casa del Abuelo tapas bar.
READ MORE: BARCELONA: ALL OF THE RESTAURANTS PICKED BY DELICIOUS DESTINATIONS WITH ANDREW ZIMMERN
DISH – Gambas al Ajillo
WHAT IS IT?
Gambas al ajillo or garlic shrimp is a delectable Spanish tapa. It is prepared through heating olive oil and dried chili in casuelas (terra cotta cooking and serving dishes). Garlic and fresh shrimps are then added and garnished with a pinch of salt. It is typically served sizzling with bread on the side.
WHERE IS IT?
La Casa del Abuelo
Calle de Goya, 57A
Madrid, Spain
NOTES – Delicious Destinations Madrid
Gambas al ajillo is a favorite tapa at the Casa del Abuelo restaurant.
DISH – Boquerones Fritos
WHAT IS IT?
Boquerones fritos is a popular anchovy tapa in Madrid. It is made with whole anchovies that are lightly breaded before being deep-fried.
WHERE IS IT?
El Señor Martín Pescadería
Plaza de San Miguel, S/N
Madrid, Spain
Unfortunately, this restaurant has since closed its doors.
NOTES – Delicious Destinations Madrid
El Señor Martin is one of the food stalls in Mercado de San Miguel that serve tasty tapas. It is popular for its fresh boquerones fritos, served with a lemon wedge.
DISH – Cochinillo Asado – Andrew Zimmern Madrid
WHAT IS IT?
Cochinillo asado is the Madrileño take on roasted suckling pig. The suckling pig is roasted whole with herbs and white wine.
WHERE IS IT?
Sobrino de Botín
Calle de Cuchilleros, 17
Madrid, Spain
NOTES – Delicious Destinations Madrid
At Sobrino de Botín, cochinillio asado is prepared through butterflying a suckling pig. It is then seasoned with salt, sweet paprika, garlic, onion, basil, bay leaf and thyme. It is then drenched with white wine and water. The suckling pig is roasted in an oven fueled with local green oak.
DISH – Cocido Madrileño – Andrew Zimmern Madrid
WHAT IS IT?
Cocido Madrileño is a deconstructed stew packed with chickpeas, potatoes, beef, pork and chorizo. It is a traditional Madrileño stew based on chickpeas. It is typically enjoyed during winter but is served all year round in some Madrid restaurants.
WHERE IS IT?
LA BOLA
Calle de la Bola, 5
Madrid, Spain
NOTES – Delicious Destinations Madrid
At La Bola, cocido Madrileño is prepared in individual clay pots. The clay pots are filled with beef shoulder, chicken drumstick, ham on the bone, chickpeas, pork fat, chorizo, potato, and water. The pot is left uncovered to sit on coal and simmer for 4 hours. It is then topped with cocido stock and salt is added. No spices or herbs go into the stew. It is then served in deconstructed stages called vueltos. The first vuelto consists of piping hot broth that is spiked red from the paprika in the chorizo. The broth is poured on short fideo (thin Spanish noodles). The second vuelto is a cascade of chickpeas, meat and potato, topped with a spoonful of braised cabbage.
DISH – Bocadillo de Calamares – Delicious Destinations Madrid
WHAT IS IT?
Bocadillo de calamares is a popular Spanish specialty at the Plaza Mayor in Madrid. This squid sandwich is prepared through coating sliced calamari rings in flour before being dropped into hot sunflower oil. The squid rings are then stuffed into sliced Spanish rolls without any sauce or spread.
WHERE IS IT?
Bar La Campana
Calle de Botoneras, 6
Madrid, Spain
NOTES – Delicious Destinations Madrid
Bar La Campana has been serving bocadillo de calamares since 1870. Their bocadillo de calamares is served with a wedge of lemon. Mayonnaise is served on the side upon request.
DISH – Callos a la Madrileña – Bizarre Foods Delicious Destinations Madrid
WHAT IS IT?
Callos a la Madrileña is a beef tripe and sausage stew spiked with paprika. It is referred to as a poor man’s stew as it is made of typically discarded portions of cattle, like tripe.
WHERE IS IT?
Casa Lucio
Calle de la Cava Baja, 35
Madrid, Spain
NOTES – Bizarre Foods Delicious Destinations Madrid
Casa Lucio is known for its callos a la Madrileña. The dish is prepared through simmering beef tripe with vegetables, chorizo, blood sausage, ham bone and chili peppers up to an hour in a pressure cooker. The sauce is made with sautéed onion, diced ham and pimentón de la Vera, thickened with flour. The sauce and meat are then simmered together before being plated with more chunks of chorizo and blood sausage.
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