{"id":1033,"date":"2014-11-06T16:44:06","date_gmt":"2014-11-06T15:44:06","guid":{"rendered":"http:\/\/blog.esmadrid.com\/blog\/en\/?p=1033"},"modified":"2014-11-07T10:13:17","modified_gmt":"2014-11-07T09:13:17","slug":"eight-traditional-aperitivos","status":"publish","type":"post","link":"https:\/\/blog.esmadrid.com\/blog\/en\/2014\/11\/06\/eight-traditional-aperitivos\/","title":{"rendered":"Eight traditional aperitivos"},"content":{"rendered":"
\"\"

Classic or with a twist, croquettes are finger-licking (\u00a9Jos\u00e9 Barea. MD).<\/p><\/div>\n

A serving of croquettes! Calamari coming right up! There\u2019s a bit of space in the back somewhere… <\/em>Let\u2019s be honest \u2013 is there anything more tempting than losing yourself to the cheery atmosphere of the city\u2019s countless bars<\/strong>? But you won’t feel like a true Madrile\u00f1o<\/em> through and through until you\u2019ve enjoyed some good times with friends over a few ca\u00f1as<\/em> (beers) and tapas<\/em><\/strong>. Here’s a little selection I’ve put together of Madrilenians’ favourite\u00a0aperitivo<\/em> (pre-lunch snack).<\/p>\n

<\/p>\n

\"\"

La Ardosa in the Malasa\u00f1a neighbourhood makes one of the best tortillas (potato omelettes) in Madrid.<\/p><\/div>\n

1. Pincho de tortilla (a slice of potato omelette)<\/strong> The hora del aperitivo<\/em>, or the time when light food and drinks are typically enjoyed before lunch, wouldn\u2019t be the same in Madrid if the choices didn\u2019t include a bit of omelette…made with potatoes, of course! A simple snack that\u2019s truly tasty, it seems to have been invented during the Carlist Wars to satisfy soldiers\u2019 appetites at a time when food was scarce. To try it as tradition dictates \u2013 moist and with onions and extra virgin olive oil \u2013 you simply must head to the bar\u00a0La Ardosa<\/strong><\/a> in the Malasa\u00f1a neighbourhood, which opened its doors in 1892. Concha Marfil set the gold standard for how to make tortillas here, although you can now sample more modern twists on the traditional classic at some restaurants. At\u00a0Juana la Loca<\/strong><\/a>\u00a0they make theirs with onion confit.<\/p>\n

\"\"

These are the Tex-Mex croquettes served at La Gastrocroqueter\u00eda de Chema, but there are many more to choose from.<\/p><\/div>\n

2. Croquetas<\/strong>\u00a0(croquettes)<\/strong> According to the dictionary definition, a croquette is a piece of dough with various minced ingredients held together with b\u00e9chamel sauce, battered with egg and breadcrumbs and fried in plenty of oil. But words are sometimes unnecessary! It\u2019s best just to try them, as there are versions to suit all palates. The most famous are those made with ham, but you can also get them with cod, porcini, chicken\u2026 the list goes on. If you want a bit of variety, pop in to La Gastrocroqueter\u00eda de Chema<\/strong><\/a>. Pure temptation! Here you\u2019ll find all kinds, including: Galician-style octopus croquettes; ones made from curried chicken, roasted corn kernel and apple; liquid cheese croquettes served over tomato confit and black olives; and those prepared using gratin\u00e9ed cuttlefish in its ink. Need more options? Try the ham or prawn ones at Taberna Viav\u00e9lez<\/strong><\/a>, or other creative options at La Croquetta<\/strong><\/a> (made with blood sausage, potato omelette and even stout). At La Anto\u00f1ita<\/strong><\/a>\u00a0they have transformed another traditional Madrid aperitivo<\/em> into a croquette: tigres<\/em><\/strong>\u00a0(fried battered muscles).<\/p>\n

\"\"

Just waiting for you to sink your teeth into it: that\u2019s how tasty the battered cod is at Casa Labra (\u00a9Jos\u00e9 Barea. MD).<\/p><\/div>\n

3. Soldaditos de Pav\u00eda (fried battered cod)\u00a0<\/strong>\u00a0The honours for making this aperitivo<\/em> one of the city\u2019s most traditional bites go to the legendary Casa Labra<\/strong><\/a>\u00a0on Calle Tetu\u00e1n, next to Puerta del Sol. When the hussars under General Pav\u00eda\u2019s command dissolved the Spanish parliament on 3 January 1874, putting an end to the First Republic, Madrid\u2019s people likened the reddish tone of the soldiers\u2019 military coats to that of the battered piece of cod wrapped in red pepper served in the tavern. Today it\u2019s no longer made with that particular garnish, but it is very, very tasty. Still haven\u2019t tried it? Another place where the battered cod is out of this world is Casa Revuelta<\/strong><\/a>, a Madrid classic..<\/p>\n

\"\"

Up to 2,000 kilos of potatoes are fried each week at the bar Docamar. Its patatas bravas are to die for.<\/p><\/div>\n

4. Patatas bravas<\/strong> (fried potatoes with spicy tomato sauce)\u00a0<\/strong>Could anything be more traditional than going for tapas with friends and ordering some patatas bravas<\/em>? Some call them patatas a la brava<\/em>, but what\u2019s in a name? They are, as you know, potatoes cut into chunks, fried in oil and served with a spicy sauce. As for the sauce, everyone has their own special recipe. If you\u2019re strolling around downtown Madrid you must stop off at any of the Las Bravas<\/strong> bars. I personally like the one on \u00c1lvarez Gato, as it still features the convex and concave mirrors in which Max Estrella, the main character in the play Ram\u00f3n del Valle-Incl\u00e1n\u2019s Bohemian Lights<\/em>, perceived a distorted reality. Don\u2019t ask what the secret ingredient in the sauce is. And don\u2019t do that at my favourite haunt for enjoying this heaven-sent food, either: Docamar<\/strong><\/a>\u00a0(Calle Alcal\u00e1, 237) in the Ciudad Lineal neighbourhood near Las Ventas Bullring. Here\u2019s a fun fact for the curious: every week they fry over 2,000 kilos of potatoes! At Vi Cool<\/strong><\/a>, chef Sergi Arola imbues this classic dish with his particular brand of sophistication. His patatas bravas<\/em> are glazed potato cylinders filled with a spicy tomato sauce and topped with a dab of alioli<\/em> (garlic mayonnaise).<\/p>\n

\"\"

Is there anyone who hasn\u2019t<\/em> tried a bocata de calamares on Plaza Mayor? It\u2019s a must.<\/p><\/div>\n

5. Bocata de calamares<\/strong>\u00a0(Sergi Arola is actually also behind one of the most surprising updates to the traditional calamari sandwich. You can try it at SOT<\/strong>, his newly opened vermouth bar, but note that they refer to it as calamares haci\u00e9ndole un bocata a un trozo de pan <\/em>(calamari making a sandwich out of a piece of bread). It\u2019s not easy to determine the origin of this culinary tradition, bearing in mind that Madrid is not on the sea, but eating battered fish is clearly a Sephardic custom. In Plaza Mayor and the surrounding area there are countless bars, such as Casa R\u00faa<\/strong><\/a>\u00a0or\u00a0Valle del Ti\u00e9tar<\/strong><\/a>, where you can try a more traditional style bocadillo de calamares<\/em>.<\/p>\n

\"\"

There\u2019s no bar in Madrid that doesn\u2019t serve boquerones en vinagre<\/em> (anchovies in vinegar). The ones above come with olives.<\/p><\/div>\n

6. Boquerones en vinagre<\/strong> (anchovies in vinegar)\u00a0<\/strong>Imagine this scenario: it\u2019s a hot day in Madrid (that marvellous autumn sun, perhaps). We sit down at an outdoor caf\u00e9 and order a beer or soft drink. What more is needed to make this wonderfully relaxing moment complete? I don\u2019t need to think twice doubt about it: some chips and some anchovies in vinegar, that is, anchovy fillets that have previously been marinated in oil and plenty of garlic and parsley. You\u2019ll find them everywhere, as practically all of the bars in Madrid serve them. Some examples are La Dolores<\/strong><\/a>, in the heart of the Literary Quarter, and La Taberna de \u00c1ngel Sierra<\/strong><\/a> in Calle Gravina next to Plaza de Chueca..<\/p>\n

\"\"

These sophisticated pig\u2019s ear tapas are made at Estado Puro, but the traditional version is very tasty too.<\/p><\/div>\n

7. Oreja a la plancha<\/strong> (grilled pig\u2019s ear)\u00a0<\/strong>You must head down to the Carabanchel neighbourhood to try one of Madrid\u2019s most traditional and authentic tapas: minutejos<\/em>, a sort of sandwich stuffed with sliced pig\u2019s ear drizzled with spicy sauce. This classic is, of course, the house speciality at\u00a0La Casa de los Minutejos (Antonio Leiva, 19), although there are other options if you want to sample a nice serving of pig\u2019s ear. In the heart of the city is La Oreja de Jaime, a little tavern on Calle de la Cruz where they really know how to make it, doing the tavern\u2019s name (La Oreja<\/em>, or \u201cthe Ear\u201d) proud. You definitely need to eat it standing up at the bar, the way it\u2019s best enjoyed. The photo I\u2019ve posted for you is of the succulent tapas made for us one time by Paco Roncero, a chef who takes great pleasure in working in the kitchen at Estado Puro<\/a><\/strong>.<\/p>\n

\"\"

Though it\u2019s traditional to order a beer in Madrid, many prefer a glass of vermouth to accompany their aperitivo.<\/em><\/p><\/div>\n

8. \u00bfCa\u00f1a o verm\u00fa?<\/strong>\u00a0(Beer or vermouth?)<\/strong> Finally, I leave you with some suggestions as to what to drink, since there are many ways to enjoy aperitivos<\/em> in Madrid. That said, you must always wash them down with a well-pulled beer complete with two fingers of head, or with a vermouth on tap. Many of the establishments I recommend above also serve the best beers in the city, but to broaden the culinary spectrum a bit I\u2019ll highlight two places that you absolutely can\u2019t miss: Cervecer\u00eda Santa B\u00e1rbara<\/a><\/strong>, with a tradition dating back to 1815, and\u00a0El Cangrejero<\/a><\/strong> in the Conde Duque neighbourhood, where pouring beer is an art form. For those who prefer vermouth, I suggest you reread the wonderful post written a while ago for Bloggin\u2019 Madrid by my colleague Ignacio Vleming<\/a><\/strong>. In it you\u2019ll find places that serve solera-aged vermouth, like\u00a0Bodegas Rosell<\/a><\/strong>, a stone\u2019s throw from Atocha station, or Bodegas Ricla<\/a><\/strong> next to Plaza Mayor. There\u2019s just one thing left for me to say: Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

A serving of croquettes! Calamari coming right up! There\u2019s a bit of space in the back somewhere… Let\u2019s be honest \u2013 is there anything more tempting than losing yourself to the cheery atmosphere of the city\u2019s countless bars? But you won’t feel like a true Madrile\u00f1o through and through until you\u2019ve enjoyed some good times […]<\/p>\n","protected":false},"author":6,"featured_media":1038,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[172,151,139],"_links":{"self":[{"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/posts\/1033"}],"collection":[{"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/comments?post=1033"}],"version-history":[{"count":12,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/posts\/1033\/revisions"}],"predecessor-version":[{"id":1044,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/posts\/1033\/revisions\/1044"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/media\/1038"}],"wp:attachment":[{"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/media?parent=1033"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/categories?post=1033"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/tags?post=1033"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}