{"id":1100,"date":"2015-04-16T10:45:31","date_gmt":"2015-04-16T09:45:31","guid":{"rendered":"http:\/\/blog.esmadrid.com\/blog\/en\/?p=1100"},"modified":"2015-07-13T11:23:30","modified_gmt":"2015-07-13T10:23:30","slug":"madreat-cooking-takes-to-the-streets","status":"publish","type":"post","link":"https:\/\/blog.esmadrid.com\/blog\/en\/2015\/04\/16\/madreat-cooking-takes-to-the-streets\/","title":{"rendered":"MadrEat: cooking takes to the streets"},"content":{"rendered":"
\"Para

MadrEat is a must for street food lovers.<\/p><\/div>\n

It was only a matter of time before (good) street food<\/strong>\u00a0arrived in Madrid. MadrEat<\/strong><\/a>\u00a0has made the dreams of fans of authentic street food come true. Held every third weekend (the 6th<\/sup> edition will be from 17 to 19 April<\/strong>), MadrEat features nomadic cooking by the best chefs and restaurants in Madrid, who set up their vintage foodtrucks<\/strong> at the AZCA<\/strong><\/a>\u00a0Business Area for a food fest which already has a faithful following.
\nThe setting, amidst the gardens of the AZCA complex surrounded by\u00a0skyscrapers<\/strong>, is just perfect. The number of participants is constantly growing. It\u2019s up to 50 now\u2026 and there\u2019s a waiting list. What\u2019s more, to participate in\u00a0MadrEat<\/a>\u00a0candidates must meet the criteria and requirements set by an advisory panel of famous chefs such as\u00a0Estanis Carenzo<\/strong>,\u00a0Iv\u00e1n Dom\u00ednguez<\/strong>,\u00a0\u00c1lvaro Castellano<\/strong>\u00a0and\u00a0Alejandro Montes<\/strong>, amongst others.<\/p>\n

\"La

The range of food is very varied and the setting, next to the AZCA skyscrapers, is perfect.<\/p><\/div>\n

There is a broad range of food available, with gourmet dishes at prices that are more than reasonable. The atmosphere is fantastic<\/strong>, with people strolling around or enjoying a bite to eat at the tables and chairs set up in true al fresco dining style. Each stall offers three or four easy-to-eat treats that live up to the traditional concept of street food: tasty, affordable and high-quality.<\/p>\n

\"Caniches,

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Poodles, greyhounds and bulldogs are the specialities that Lupe from It Dogs<\/strong> serves alongside a glass of cava or champagne.<\/p>\n

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The\u00a0hotdogs <\/strong>available are a clear example. In this photo, Lupe from\u00a0It Dogs<\/strong><\/a>\u00a0peddles her poodles,<\/em> greyhounds and bulldogs<\/em>, which are accompanied by cava and champagne. The American company Feltman\u2019s<\/strong><\/a>, which invented the hotdog, cooks German beech-smoked sausages, and the Frankfurts<\/strong>\u00a0truck is another sound option for this 100% street food fare. MadrEat also offers veggie dogs, which can be found at El Perro Verde<\/strong>.\u00a0As for pizza<\/strong>, the ones made by Picsa<\/strong>\u00a0are a huge hit: Argentine pizza with a light and airy dough, made with Picsa\u2019s own special cheese recipe and cooked in a wood oven.<\/p>\n

\"No

No hay quien se resista: en MadrEat todo el mundo quiere probar el bocadillo de alb\u00f3ndigas de TriCiclo.<\/p><\/div>\n

El recorrido por los sabores callejeros pasa por las recetas de fusi\u00f3n de Chifa<\/strong>, como el chorip\u00e1n<\/strong> y la torta de aguja asada a la vietnamita con aguacate y encurtidos asi\u00e1ticos. El bocadillo de alb\u00f3ndigas<\/strong> de TriCiclo<\/strong><\/a> es todo un \u00e9xito y la hamburguesa por la que merece la pena hacer cola es por la que preparan en la furgoneta de La Finca<\/strong>, la de la \u201ccarne de la felicidad\u201d. Ver\u00e1s que al cl\u00e1sico bocata de calamares<\/strong> le han salido versiones callejeras muy buenas, como el que propone Panenka<\/strong><\/a>, con pan de tinta de calamar, y el irreconocible de Klamardo<\/strong>, \u00a1tienes que probarlo!<\/p>\n

\"En

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La Finca serves hamburgers made with \u201cla carne de la felicidad\u201d (meat of happiness).<\/p>\n

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Lovers of spicy food can put themselves to the test with the spicy tacos at\u00a0Tepic<\/strong><\/a>, with the heat challenge at Kitchen154<\/strong>, which offers a prize for those emerge victorious, and with the tacos and burritos at Coraz\u00f3n de Agave<\/strong>, which are served with a sauce that comes with the warning: \u201conly for the most macho: chipotle and chile de \u00e1rbol.\u201d You\u2019ll also find delicious Colombian arepas (Las delicias de Nil<\/strong>), Venezuelan arepas (La Cuchara<\/strong>) and authentic Chilean sandwiches at\u00a0San Wich<\/strong><\/a>.<\/p>\n

\"Hay

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You simply must try the potato omelette at Luc\u00eda\u2019s, one of the prettiest trucks at MadrEat.<\/p>\n

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Those wishing to try the best ham croquettes<\/strong>\u00a0in Madrid should visit Taberna Arz\u00e1bal<\/strong><\/a>. They say the secret is the filling, and theirs contains latxa<\/em>\u00a0sheep\u2019s milk and exquisite Iberian ham. If, however, you\u2019re in the mood for soup<\/strong>, for a nice cocido<\/em> (meat and chick pea) broth, for some bean stew<\/strong>\u00a0or migas de pastor<\/em><\/strong> (a bread-based dish), you\u2019ll also find it all at MadrEat. The smell of grandma\u2019s stews and casseroles wafts up to the top of the surrounding skyscrapers. Luc\u00eda\u2019s<\/strong>\u00a0has given the Spanish omelette<\/strong> a new twist (or should we say \u201cflip\u201d?) In addition to the traditional potato omelette, they also make them with octopus and with vegetables. Their truck, decorated in pastel colours, is one of the most admired at MadrEat.<\/p>\n

\"Atenci\u00f3n

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Keep an eye out for Chir\u00f3n chef Iv\u00e1n Mu\u00f1oz\u2019s creation: blood sausage and potato yoghourt trompe l\u2019oeil.<\/p>\n

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Even acclaimed Michelin-starred restaurants have joined in the fun at MadrEat.\u00a0Chir\u00f3n<\/strong><\/a>\u00a0(1 star) by chef\u00a0Iv\u00e1n Mu\u00f1oz<\/strong> offers a blood sausage and potato yoghourt trompe l\u2019oeil<\/strong>, which at first glance looks like a vanilla and chocolate dessert. Brilliant sushiman\u00a0Ricardo Sanz<\/strong> from Kabuki<\/strong><\/a>\u00a0(1 star) has also brought his knives to the streets. The most recent chef to come on board is \u00d3scar Velasco<\/strong>\u00a0(Santceloni<\/strong><\/a>, 2 stars). He advises on the dishes prepared at La Cesta<\/strong><\/a>, such as the\u00a0pork rib baguette<\/strong>\u00a0and the smoked sardine and tomato toast.<\/p>\n

And to drink? Local Madrid beer La Virgen<\/strong>\u00a0has its own truck, Pichi<\/strong>\u2019s eye-catching truck serves sangr\u00eda, Flying Cow<\/strong> serves wine,\u00a0Taberna Rufina offers champagne, and the most traditional vermouths by Zarro<\/strong> can be found at La Vermuneta<\/em>.<\/p>\n

\"Y

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For one last treat, nothing beats the gourmet pastries available at Mama Framboise.<\/p>\n

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For something sweet, there are the cr\u00eapes at Triskan<\/strong><\/a>, the ensaimadas<\/em> brought in fresh from Mallorca at Formentor<\/strong><\/a>, the amusing cakepops<\/em>\u00a0at\u00a0De Cake<\/strong>\u00a0<\/a>and the gourmet pastries at Mama Framboise<\/strong>,<\/strong> <\/strong><\/a>which offers delicate tarts and a collection of macaroons<\/em><\/strong>\u00a0that sells out fast. Nothing is missing, not even the coffee, which Toma Caf\u00e9<\/strong><\/a> brings over from its Malasa\u00f1a location.<\/p>\n

When evening falls and closing time approaches, the\u00a0music<\/strong>\u00a0gets going and impromptu parties<\/strong> spring up in some trucks, like that of Taberna Arz\u00e1bal, which usually makes for a memorable experience.<\/p>\n","protected":false},"excerpt":{"rendered":"

It was only a matter of time before (good) street food\u00a0arrived in Madrid. MadrEat\u00a0has made the dreams of fans of authentic street food come true. Held every third weekend (the 6th edition will be from 17 to 19 April), MadrEat features nomadic cooking by the best chefs and restaurants in Madrid, who set up their […]<\/p>\n","protected":false},"author":27,"featured_media":1102,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3],"tags":[178,181,180,179],"_links":{"self":[{"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/posts\/1100"}],"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\/27"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/comments?post=1100"}],"version-history":[{"count":16,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/posts\/1100\/revisions"}],"predecessor-version":[{"id":1185,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/posts\/1100\/revisions\/1185"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/media\/1102"}],"wp:attachment":[{"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/media?parent=1100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/categories?post=1100"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.esmadrid.com\/blog\/en\/wp-json\/wp\/v2\/tags?post=1100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}