Turismo Madrid

Turismo Madrid. Platos y dulces típicos de la Semana Santa madrileña

Easter is coming, and it is time to delight our palate with the typical gastronomy of the moment. Along with dishes such as 'potaje de vigilia' or codfish, some of the most delicious sweets such as fritters or torrijas shine with their own light. Authentic delicacies that this week we invite you to meet and taste... let's start!

When these dates arrive, the streets were crowed with people who want to live closely the 'passion' and to know in depth the traditions of the different localities of the Region of Madrid, and breathes the aroma of the sweets that elaborate the pastry shops in Holy Week.

But let's start at the beginning, because even though winter is coming to an end, it still feels like taking to our mouths spoon dishes, such as chickpea stew with spinach and cod, better known as 'potaje de vigilia' or Lent, due to the religious prohibition of eating meat in this period.

For this reason, another series of dishes are also prepared, including cod in multiple recipes such as cod fritters or 'esqueixada', although there was a time when it was considered as a poor dish.

Although it is clear that the real protagonists are the 'torrijas' (Spanish style French toast). A traditional sweet made with bread, preferably from the day before, soaked in milk with cinnamon that after passing through beaten egg is fried and sprinkled sugar before serving in its more traditional version, although you can also find them with lemon, anise, biscuit or ice cream.

At this time, you can find them practically in all the bakeries and cafeterias of Madrid, both in their traditional format and in several innovative versions and even suitable for celiac in specialized establishments.

But in addition to the 'torrijas', this date is perfect to taste other sweets like the 'bartolillos madrileños'. These are delicious pastries filled with pastry cream that are usually taken hot.

Another option is the 'wind fritters', dumplings made with wheat flour, butter and eggs, fried in oil, which may be filled with pastry cream, chocolate, or cream.

Do not miss the 'pestiños', which, of Arab origin, are typical at Christmas and Easter, and are made with flour and egg, fried in olive oil and finally bathed in honey; or 'Easter eggs' that with different shapes and colours, catch the attention of the smallest when decorating, along with the 'doughnuts' and the other mentioned candies, the windows of the establishments of the capital.

Of course, in some localities of the region you will find other typical cakes. So in Morata de Tajuña, the bakeries and pastry shops of the town produce the 'pasioncitos' with the logo of 'The Passion of Jesus', and on Easter Sunday it is tradition to 'run the hornazo', in which groups of friends spend the day in the Vega del Tajuña, in brotherhood food, with the typical dessert of the area, the 'hornazo'. 

This dessert is also typical in Chinchón. This is a sweet bread roll with egg in the centre decorated with colourful anises. 

And from Alcala de Henares you cannot leave without trying the 'penitents of Alcala'. Cone of wafer, simulating the conical headwear of the brothers, covered with chocolate and filled with almond cream. A traditional recipe that has already been three centuries old, are you hungry?

If you are a lover of gastronomy, don't miss our gastronomic 'Holy Week'!