100 ICONIC RECIPES FROM MADRID WITH A STOP IN ITS MARKETS.
2024/04/26
The mayor of Madrid, José Luis Martínez Almeida, accompanied by several chefs based in Madrid, presented this morning at the Villaverde market the book "100 iconic recipes from Madrid with a stop at its markets." A book that praises Madrid cuisine, which is here to stay and highlights the value of Madrid's markets as irreplaceable references for local commerce.
This publication is the result of the collaboration between the area of Economy, Innovation and Finance of the Madrid City Council and the Association of Chefs and Pastry Chefs of Madrid (ACYRE Madrid). It brings together in more than 230 pages iconic dishes from Madrid and the most representative figures of Madrid cuisine of the moment, to highlight the authentic market cuisine that is made with the ingredients we find in the markets of Madrid.
“In this book two icons of Madrid come together,” said Almeida, since it brings together the markets and, therefore, “the extraordinary product that is in each and every one of them,” where thousands of Madrid residents shop every day. and the professionals in the hospitality sector, “represented by ACYRE, who are dedicated to making us happy” at the forefront of an activity that, in addition to being “very important” from an economic point of view, has become, according to the mayor, the “hallmark of what it means to live like a Madrid resident, to live from the outside and enjoy with friends and family.”
During the event, the mayor was accompanied by the delegate of Economy, Innovation and Finance, Engracia Hidalgo; the councilor of Villaverde, Orlando Chacón, and a large representation of prestigious chefs based in Madrid. Later, a culinary demonstration took place by chefs Miriam Martínez (Casa del Pregonero) and Sergio Hernández (Latasia) who prepared a typical vigil menu.
In this book the reader will find such iconic dishes as the Cod Tellagorri from Zalacaín, which has been on the menu for more than 50 years, cooked by Íñigo Urretxu and Jorge Losa, -Urdiain's apprentice and current head chef- to pay tribute to Benjamín Urdiain, the first three Michelin stars in our country.
Doña Julia Bombín, from Bar Asturianos, is not missing from the appointment in these pages. The image of her hands in the book reflects the years of work of this cook who continues, to this day, in the kitchen of her legendary establishment preparing the best blood sausage in Madrid at the age of 80.
A hundred dishes that also include Sacha's vague omelette, Montia's tripe , Tripea's hot mussel ceviche , Santerra's award-winning croquettes or heavenly tocino . Prepared by Begoña Gardel and Irene Amat.
