What to Eat in Spain: Typical Spanish Food and Specialties | Page 4 of 4
Churros: Spanish Fried Dough Dipped in Hot Chocolate
Churros are long ridged sticks of choux-style dough made of flour, water and salt, piped straight into hot oil and dipped in thick hot chocolate. In Spain they belong to breakfast and to the morning after a long night, not to the dessert menu. The article explains where the name comes from, regional variants like porras and tejeringos, the relatives in Portugal and Latin America, and the documented history that starts with the churrerías of 19th-century Madrid.
La Pecera: Japanese Taiyaki with Ice Cream in Madrid
La Pecera, an ice cream shop in Madrid's Malasaña, pipes soft serve into freshly baked taiyaki cones - a fish-shaped Japanese pastry. It has nothing to do with Spanish cuisine; it swam into Madrid the long way round, via Instagram in New York. Where the fish-shaped sweet came from, why its name is tied to good luck, and what a warm cone with ice-cold soft serve tastes like.
La Tasquería: A Michelin Star for Offal in Madrid
La Tasquería is a Madrid restaurant that built its entire tasting menu on offal - and holds a Michelin star for it. Chef Javi Estévez has taken tripe, tongues and hearts from street tradition to fine dining. You choose from three tasting menus of different lengths. Since spring 2024 the restaurant has been at a new address in Chamberí.