Cocido Madrileño
Cocido Madrileño is a stew made with meat and chickpeas, considered one of Madrid’s most representative dishes. Its origins can be traced back to the medieval period in Castile-La Mancha. Some food historians claim that this stew evolved from a rustic dish called “olla podrida Manchega,” but it wasn’t named “cocido madrileño” until the 17th century.
However, most people believe that this famous dish originated from a Spanish stew called “adafina,” which is a Sabbath Jewish meal based on chickpeas, vegetables, boiled eggs, and meats such as lamb, beef, or chicken.
Rabo de Toro
Rabo de Toro is a traditional Spanish dish originating from the Andalusian region. Each restaurant and region has its own recipe, but it typically consists of oxtail, olive oil, onions, garlic, carrots, celery, paprika, tomatoes, red wine, dry sherry, bay leaves, and parsley. Once cooked, it is usually served with fried potatoes.
People believe its history can be traced back to Roman times when a bull, killed in bullfighting, would have its tail stewed and used in celebrations.
Migas
Migas is a traditional and ancient dish in Spain and Portugal. “Migas” translates to “breadcrumbs,” referring to its key ingredient.
In Spain, its recipe varies by region. Typically, it is made with soaked bread, garlic, paprika, and olive oil. Some regional variations include ingredients such as spinach, sausage, and bacon. It is often served as an appetizer before the main meal.
Pollo al Ajillo
Pollo al Ajillo consists of chicken pieces and garlic sauce, typically made with white wine, broth, garlic, and herbs such as bay leaves, thyme, and rosemary. It can be served as a main dish or as a snack.
In the region of Sannabria, it is traditionally consumed with garlic, while in other places, pulpo a la gallega is often placed on a wooden board, drizzled with plenty of olive oil, and sprinkled with coarse salt before serving.
Cochinillo
Cochinillo is a roasted suckling pig in Spain, known for its crispy skin and juicy interior. It is served throughout Spain, with particular popularity in the Castile region.
The selected suckling pig weighs no more than five kilograms and is typically under three weeks old. This type of suckling pig is traditionally roasted in an open brick oven.
Cordero Asado
Cordero Asado is a popular Castilian dish, essentially translated as roasted lamb. The lamb is typically marinated with lemon, garlic, and various fresh herbs such as rosemary and thyme.
Once cooked, it is usually served with roasted potatoes and onions. This dish is particularly popular during the Christmas season.
Espinacas con Garbanzos
Espinacas con Garbanzos is a nutritious Andalusian dish made primarily with spinach and chickpeas. There are many recipes and variations, but the most common involves seasoning with garlic, olive oil, tomatoes, paprika, vinegar, and cumin.
Espetos
Espetos is Spanish grilled sardines that can be traced back to the late 19th century when fishermen would skewer surplus fish on the beach. In modern cooking, six sardines are typically skewered and seasoned with sea salt before being grilled over olive wood-fired flames.
Once the sardines are fully cooked, with a golden brown exterior, they are drizzled with olive oil and lemon juice. The best season for sardines is said to be from May to August when they are fattier and even more delicious.
Escabeche
Escabeche is an internationally popular dish composed of fried or poached meat or fish and various vegetables, accompanied by a vinegar-based sauce made with herbs, spices, and onions. The Spaniards brought this dish to Guam, where it is primarily made with fish and is known as “eskabeche.”
Escabeche
Escabeche is an internationally popular dish made up of fried or poached meat or fish and various vegetables, accompanied by a vinegar-based sauce made with herbs, spices, and onions. The Spaniards introduced this dish to Guam, where it is primarily made with fish and is known as “eskabeche.”
