Madrid Street Food

5 dishes in Spain

5 street foods from Madrid, Spain: Vermut de Madrid, Callos a la Madrileña, Gallinejas, Torrijas and Bartolillos. Each one has its own page with the story behind it and what to look for.

Street foods of Madrid

Madrileño Midday Ritual · Vermouth Vermut de Madrid In Madrid, ordering vermouth isn't just picking a drink — 'la hora del vermut' is an actual time slot, the pre-lunch Sunday ritual around 1pm, and… Vermut de Madrid is a herb- and spice-infused fortified wine, usually red and slightly bitter-sweet, served on tap or from the barrel over ice with an olive and a slice of orange. It's… Market Stall · Tripe & Chorizo Stew Cup Callos a la Madrileña It's traditionally cooked with a pig's trotter and a whole chorizo simmered right in the pot, so the stew's rich body comes almost entirely from… Callos a la Madrileña stews beef tripe with chorizo, morcilla, and pig's trotter in a deep paprika-tomato sauce for hours until thick and gelatinous. Madrid's markets and old tabernas… Street Stall · Fried Lamb Intestines Gallinejas Gallinejas and their cousin entresijos are classic fare for Madrid's San Isidro festival in May, when stalls and freidurías sell them to crowds… Gallinejas are cleaned lamb intestines, fried slowly in their own fat until crisp and curled, and served hot, usually with fried potatoes. A handful of traditional freidurías in the… Bakery Stall · Fried Sweet Bread Slices Torrijas It's essentially Spain's answer to French toast, but soaked in milk or wine, fried, then finished with a hard sugar-cinnamon crust rather than… Torrijas are thick slices of stale bread soaked in milk or sweet wine and beaten egg, fried until golden, then rolled in cinnamon sugar or drizzled with honey. Madrid's bakeries and market… Street Fryer · Custard-Filled Pastry Triangles Bartolillos They're folded into small triangles before frying, more like a fried empanada than a doughnut, and sit on bakery counters next to torrijas as one of… Bartolillos are thin pastry triangles filled with thick custard, deep-fried until blistered and crisp, then dusted with sugar. Madrid's bakeries fry them especially during Lent and Holy…

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