Turismo Madrid

 

Lenten stew in Madrid

 

Because there is life beyond the torrija, here are some of the most typical Easter dishes in our region, which we are sure you will love. Ready to whet your appetite?

As a result of the religious prohibition on eating meat on the Friday of Lent, fish became the star ingredient in many dishes during these days, and more specifically, cod. So, during these days you can taste delicious cod fritters, a kind of fried balls of crumbled codfish paste that will not leave you indifferent.

Also very typical at this time of year are the soldaditos de Pavía, an authentic Madrilenian appetizer consisting of fried cod in batter served with red pepper. Potaje de vigilia, also known as 'potaje de bacalao' (cod stew) is one of the most popular dishes at this time of year, prepared with salted cod, chickpeas and spinach. And although it is not a tradition exclusive to Madrid, garlic soup, better known as 'sopa castellana', is also popular at this time of year. A final hot dish to bid farewell to the cold season.

It is clear that the real stars of the show are the torrijas. At this time of year you can find them in practically all the patisseries and cafés in Madrid, from the most traditional to the new concepts of modern cuisine. But as well as torrijas, this is the perfect time to try other sweets such as bartolillos madrileños, a less popular but very traditional sweet.

Another sweet for this time of year is buñuelos de viento, dough balls made with wheat flour, lard and eggs, which are then fried in oil and can be filled with custard, chocolate or cream.

Don't miss the pestiños, which, of Arab origin, are typical at Christmas and Easter, or the Easter eggs which, along with the 'rosquillas' and the other sweets mentioned above, decorate the shop windows of establishments in our region.

In some towns you will find other typical cakes. In Morata de Tajuña the town's bakeries and pastry shops make 'pasioncitos', with the logo of 'La Pasión de Jesús', and on Easter Sunday it is traditional to 'correr el hornazo', in which groups of friends spend 'Easter Sunday' in the Vega del Tajuña, in a fraternal meal, with the typical dessert of the area, the 'hornazo'. This sweet is also made in Chinchón. It is a sweet bread roll with an egg in the centre decorated with coloured aniseed.

And you can't leave Alcalá de Henares without trying the 'penitentes de Alcalá'. Wafer cones, simulating the capirotes of the brotherhoods, covered in chocolate and filled with almond cream.

Experience the passion up close and discover the traditions of the different towns through their gastronomy. Experience the region of Madrid!

 

 

More information: Gastronomía de Semana Santa

Image credits: Potaje de Semana Santa © Sylvie-Pabion-Martin. Shutterstock