And now it is time for a section about Madrid, which though part of La Mancha
has a cuisine of its own which is the result of being the capital of the country.
Madrid has always had a very complete and reliable range of the different cuisines of the whole country,
which are magnificently represented. As of late an important series of international cuisines has found its way there as well.
But here we shall stay strictly within the confines of the cuisine of Madrid itself to keep to the purpose of this guide.
As far as that is concerned, the cuisine of Madrid is a combination of the art of
cooking of La Mancha and Castile, but adjusted especially to the needs and the character of the capital.
La sopa de ajo or garlic soup is made all over Spain, but it is in Madrid where it has found its place of honour in the cuisine as well as efficient
propaganda. The regional versions have not lost a certain air of Madrid, ie tasty simplicity. Alexandre Dumas on his visit to Spain was so delighted with this
dish that he tried to popularize it in France, where he emphasized its healthy qualities. The truth of the matter is that this soup
consists of nothing but bread, garlic, oil and paprika, and all its charm comes from the magic touch of the cook.
Sea bream is a Christmas dish, but it has become popular throughout the year. In Madrid, it is prepared in the oven, simply sprinkled with bread crumbs and parsley, and
a few slices of lemon embedded in the fish. It is excellent though it has nothing to do with the ones served in the Basque Country.
The other two Madrid dishes par excellence are chickpea stew and callos (tripe). Callos a la madrileña consists of tripe in a sauce of tomato, onion,
bay leaf and thyme. Black pudding, chorizo and small pieces of ham are usually added as well.
And now el cocido, the chickpea stew, which is famous in Madrid and may owe its success to the quality of the water in which the chickpeas were boiled, the famous
Lozoya water which softens the hard chickpea shell better than any other. It consists of chickpeas, potatoes, cabbage, turnips, beef, marrow bones, streaky bacon, chorizo and black pudding.
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