Madrid with flavor looks like this
Madrid , breakwater of all Spain and also of all gastronomies because the cuisine of the Forum exudes pilgrimage and amalgamation. Fusion through all the pores, because the essence of Madrid continues to be heterodoxy, excess and shelter and, for this reason, its cuisine (its culinary identity) is not one, but a thousand gastronomies: a kitchen for every gastronome and every Madrilenian.
The Madrid's palate , equilicuá, it has little to do with that of a Valencian, a Basque or a noi from l'Alt Empordà and much more with that "wandering being" that Don Víctor de la Serna defined so well in Parada y Fonda: “He is always going from here to there sniffing around stoves, discovering kitchens and exploring kitchens”.
That's why the chilli crab of Dabiz Munoz, the bathrooms of Nakeima or the ceviche Omar Malpartida coexist so naturally with Sylkar's omelette or the Zalacaín tripe: Is that the Cats also like to go around a table.
I call that fun, intense and acid craving for food (with a lot of umami) 'eat heartily' and in that construct a little Celia Cruz and a little Farruko fits from a Mexican place to a Cantonese restaurant; from a pisco sour to a round of sakes to the chest.
“What do you want for dinner tonight? Whatever you want, Queen; but with flair." That's me. a little tired of so many soulless dishes (a restaurant can be many things, but never, never, never boring) and the endless gastronomic menus, the eclectic (and electric) cuisine of a certain Madrid gives us nights with fire and flavor.
One of the first, things as they are, was Louis Arevalo, forerunner of Nikkei cuisine (born from the miscegenation of Japanese and Peruvian cuisine thanks to emigrants of Japanese origin and their descendants) in that Nikkei 225 and today in the kitchen of the fabulous Gaman in San Amaro Square: freshness, acidity, color and flavor.
Another essential name is that of the Argentine bartender Diego Cabrera that, in reality, is already more traditional than the Milky Way and that it gives us (in addition to the cocktails that we already know) cuisine and dishes with mambo at Salmón Gurú: Baba Ganoush, fried oyster or pickled mussels.
The reopening of Don Lay and his Cantonese cuisine in María de Molina he has enlivened the nights of the Barrio de Salamanca with his lacquered duck, xiaolongbao dim sums or his splendid, but true, Chinese aubergines; the cochinita pibil tamale and Tarascan soup or the chili en nogada Sara Navarro in Tepic and the Iberian pork taco or the drowned quecas at Salón Cascabel, that hilarious low cost version of MX point.
And it is that this romance between Madrid gastronomy and world cuisine It is a fire that does not go out, not even damn the desire: the Korean tapas of the simpar Luke Jang in Soma, asian dishes Julio Zhang in Soy Kitchen —Korean gilda or tuna kimbap in the heart of the Republic of Chamberí— or the Lima and street cuisine of Mario Cespedes in Apura, inspired by the sandwich shops of Peru.
Gastronomy with mambo, dishes to not think too much and bitter cocktails (“bitter drinks for sweet hearts”); tables with flavor and a wonderful eclectic and cosmopolitan Madrid that is liked precisely that way: intense, very rowdy. How not to love you