Argentine Cow Meat
ARGENTINA
Cecilia she has been in Madrid for 8 years. She is from Buenos Aires on all four sides and, although she loves Spanish cuisine and has an Asturian boyfriend (that is always a good guarantee at the table), at least a couple of times a month she likes to get together with her “argento” friends, drop the accent and go to Maria either the argentinian cow to take off the roast monkey. “ The best crumb sandwiches (finished and juicy, another of the things he misses the most) from Madrid they are in Entremigas ”, a place of Chamber í, where they also sell empanadas and you can buy bread. She doesn't forgive ice cream either. Giangrossi , "similar to those of Jauja, of Buenos Aires". Although here there is no calafate They are creamy, very varied and the best… artisans.
To stock up on ingredients for cooking “you have to go to The Argentine Franco (Conde Duque, 28), while alfajores and other Argentine sweets can be found on Gran Vía”. A Martina , a psychologist from Cordoba who has barely been out of her city for a year, she likes to go to The Recoba . there they prepare Argentine pizzas, Chilean and Argentine empanadas and gnocchi. In addition to the culinary art, her strengths are that she has live music (generally tango) and that opens until 3 in the morning.
Diego , however, he prefers to go off topic and is assiduous Sudeastada (He claims that he goes “even only when he feels inspired”). Although it is true that the flavors there are not Argentine, the owners are… and whenever he arrives “he feels like in Quilmes”. However, when he gives her the carnivorous vein, curiously, he throws in Spanish: The father (mountain 45). He assures that they serve the meat more similar to the ones he ate in the Buenos Aires he loved.
Perfect to take off the barbecue monkey
MEXICO
Chilanga pro and addicted to pastor tacos, Kika , she lives in Madrid for 12 years. She does it in the center and, although she swears that she was not the closeness of her with the Taqueria My Town what pushed her to choose the area, her friends do not believe her and joke about it. However, there are several times a week that she stops to “ have some taquitos and some chelas (beers)” on the way to work. The place is small and unsophisticated and the prices are popular (tacos for one euro). For afterwork and snacks frequent The mestizo in Recoletos that is close to work, while for big occasions he reserves in between sigh and sigh , Mexican haute cuisine and decoration in style. Of course, on her list – a fashionista as she is – the desired one cannot be missing either. MX Point (“ there is no one who beats his guacamole ”, which is prepared live).
favorite restaurant of Jorge , also from the “defective ( Mexico DF ) " is he Chilango because he says that the flavors are so authentic that I really feel at home ”. He recommends the cochinita pibil tacos and the pastor tacos, which are meat marinated in various species, mainly from the Annatto , which the Mayans used and gives them a special flavor. The portion is quite large and may be enough to eat ( approx. €13 ) .
Between sigh and sigh ''have some taquitos and some chelas''
PERU
In addition to the mythical Peruvians that we have all heard of, Astrid and Gaston, Nikkey and Viru , there are other temples for daily food (much more affordable). The lupita It is without a doubt the favorite of Peruvians. What began as a single home-style kitchen a decade ago is today an emporium of half a dozen restaurants attended by legions of families like the Angel and Valesca on weekends, especially its two emblematic ones: the Gran Via 73 , near Spain, and the street Gardens 21 . There is an atmosphere purely peruvian and very familiar and eat a delicious grilled chicken, sea bass ceviche, guancaine potatoes and Lima causes . All washed down with beer the cusquena.
Also frequented by the native public (although with a lot of well-informed Spanish) is the Inti of Gold (Ventura de la Vega 11) where you eat Paul . Ceviche, chicken rice, a la minute soup, pisco sour, cau cau, northern chicken, etc., are never lacking in his order. Although unfortunately there are not many chifa food restaurants ( Peruvian cuisine with Chinese influence ) in Chifa , the little brother of the aforementioned Sudestada, in Modesto Lafuente, 64.
Ceviche at Inti de Oro
ECUADOR
our partner Andrea came from Guayaquil she went to study in Madrid and then she got involved and entangled...until one day she realized that she no longer wanted to leave Madrid . Every year she tries to return to her land to see her family and her friends, but in the meantime, she consoles herself by going to eat at the ecuadorian corner (Boat Street, 8) . He defines it as a site with “ little glamor and rich food in generous quantities ”. “A lot”, he adds, in case we had any doubts. "The atmosphere is special, with the TV always on and music videos, which give it a certain kitsch charm." He assures that the food has an Ecuadorian flavor (refrain from those who do not enjoy the wonderful flavor of cilantro), and what he likes most are the coastal dishes although according to her it is clear that the cook is a native of the mountains.
She also prepares natural fruit juices and smoothies, ideal for breakfast with some delicacy such as humitas or ripe bananas with cheese. She encourages us to try the mixed ceviche , the ball broth (broth based on beef and vegetables with a stuffed banana ball) and the dry chicken (chicken stew accompanied by rice and salad) . They have a daily menu 8 euros (enough to eat and not have dinner afterwards) and you can also eat a la carte around 15 euros per person.
you won't go hungry
COLOMBIA
There are two restaurants that give back to Veronica the feeling of going back to her childhood: ** La Rochela ** (Manula Malasaña 31) and Patacon Pisao (Delights 10). Both are from the same owner, so the food is basically the same. “Honestly, I have only seen Colombians go and the eventual Spaniard who has a Colombian girlfriend or friend,” she says. She also acknowledges that the food in her country "is not as exotic as the rest of the continent, that's why most of us who go do it more out of nostalgia."
To get a complete impression of her gastronomy, you have to start with the starters: empanadas (the dough is different from the Argentine ones, and they are not baked but fried; and normally, in addition to meat, they have rice or potatoes and a little " chili pepper ", a mixture of onion and coriander with spicy) and patacón (crushed and fried plantain to which they put meat or chicken or cheese and " home ": onion, tomato, cream and melted cheese) .
As main dishes the real king is the tray paisa , a typical dish from the coffee zone with rice, red beans (alubias), minced meat, chorizo, pork rinds (torreznos), roasted ripe plantain and probably a fried egg. From the Colombian capital you can taste the ajiaco a soup of 4 or 5 different kinds of potatoes, corn and chicken (Sounds much more boring than it is –he clarifies-). To finish you have to ask for a shot of Colombian aguardiente as digestive (it is an aniseed cane liqueur, which in general has few followers outside the Colombian community
Ajiaco and Paisa Tray at Rochela Café