Madrid in its temples of torrezno
In addition to cod, snails or bravas, torreznos are another of the most representative dishes of the capital. There are many places that compete to have the best torreznos in the city, but these are our essentials.
THE RACKETIST _(Doctor Castelo, 19) _
The brothers Francisco and Javier Aparicio know a lot about torreznos. And it is that since they opened their first little tavern in Serrano, Cachivache Taberna, everything has been successful. And one of them has come from the hand of torrezno, something they have been doing for years and they have had the audacity to reinvent and retread with a dose of exciting creativity.
Here they reinvent it with a dose of exciting creativity
At the end of 2015, they launched their project La Raquetista in one of the areas of Madrid that is emerging the most at a gastronomic level, and their torrezno could not be missing. The torrezno of the Aparicio brothers It is based on the traditional torrezno from Soria, which does not lack its paprika marinade and whose cooking process is long and at a low temperature. The difference with his brother from Cachivache is that on this occasion they separate the skin, but The result is an explosion of flavor and texture in the mouth that is simply incredible.
THE GALAYS _(Button panels, 5) _
Entering Los Galayos is moving almost to Madrid at the beginning of the century, that city hit by the new artistic and cultural vanguards that made many thinkers and artists gather around a wine and a torrezno. And it is not for less, because this gastronomic grandfather already It is 124 years old and the hive of onlookers and gourmets continues unabated. Perhaps one of the reasons is (in addition to his stew) his acclaimed torrezno, which can be enjoyed with a Rioja at the bar and on the terrace, without having to enter the restaurant.
Los Galayos torreznos hardly leave any fat on the plate in which they are served. It is not magic, it is that after frying them, they are pressed to eliminate the most uncomfortable fat. Of course, you have to go with time because finding a place is very complicated.
PONZANO RESTAURANT _(Ponzano, 12) _
It is found on all the routes of the best torrezno in Madrid and for good reason. The fetish restaurant on Calle Ponzano, which vehemently resists the rise of so many ephemeral restaurants in the neighbourhood, treats us to first-class torreznos. What if, when I say give it away, I mean literally give it away, because it is not complicated that with the beer they serve you a free plate of torreznos as a tapa (that's called customer care, God level) .
In your case, they cut the piece of bacon before cooking it, which gives the torrezno a completely different texture. The secret of its wonderful flavor may be found in that This torrezno is fried in its own bacon, which prevents it from losing its essence and juiciness inside. Outstanding
REVOLVED HOUSE _(Burners, 3) _
To speak of Casa Revuelta is, without a doubt, to mention one of the dishes that most and best defines the gastronomic heritage of Madrid: fried cod . The huge queues that form at the door of the neighboring traditional bar in the Plaza Mayor are truly epic.
But it's not just cod that his hungry customers are looking for. The torreznos of Casa Revuelta have been 'stirring' the people of Madrid for years due to their indescribable flavour, and makes this essential have a certain advantage over its eternal rival, Casa Labra.
The Casa Revuelta torrezno, smaller in size than in the previous cases, It stands out for its extra crispy crust and its raw material. Of course, do not expect to eat comfortable because, as a general rule, there never fits a pin.
THE TAVERN OF THE DEW _(Porto Lagos, 13. Alcorcon) _
Sometimes you have to leave the center and take a walk on the outskirts to find true gems of gastronomy ; and one of them I have found in Alcorcón. Although the name may lead us to the typical Andalusian tavern, the reality is that we ran into a bar that could well be one of those of a lifetime but with an ace up his sleeve that few can hesitate: They cook absolutely everything at the moment.
The same thing happens with its spectacular torrezno de Soria, which if you want it, you have to wait a bit because they make it for you at the moment. The result is simply unbeatable , with its perfectly cooked meat and its sidereal crust. It has only been open for a few months and is already the object of pilgrimage for lovers of torrezno Soria. There must be a reason.
ALONSO BREWERY _(Gabriel Lobo, 18) _
Despite the fact that it has been open since 1956 and has some of the best Madrid-style tripe in the entire capital (it is essential that it be recognized once and for all), This brewery carries high the banner of torreznos and well-drafted beers from the Prosperidad neighborhood. And it is about time that the jewels of the kitchens of the neighborhood bars come to light, especially when they make you reception with a -literal- mountain of whole torreznos.
The father of the fathers of torreznos in the capital
The torrezno, at its crunchy and juicy point, it almost looks like a gypsy roll made of bacon, sectioned into equal parts and accompanied by a cold beer. Notice to boaters: better to share.
THE TORREZNOS _(Alonso Cano, 69; Goya, 88; López de Hoyos, 149) _
We had left this temple of the torreznos a little aside because of its staleness and, on occasions, its poor treatment of the public. But the father of the fathers of the torreznos of the capital, Directed by the Blázquez brothers, it underwent an extreme makeover in 2016 that has even changed the mood of the waiters.
Their motto “from the pig to the walk” is taken as a letter of introduction, to such an extent that now at the door of the restaurant you are greeted by a huge white pig so smiling that it would invite even the most staunch vegan to sit down. Yes indeed, the recipe for its torreznos remains faithful to its principles, with Iberian pork belly from Avila fried at medium temperature. Since 1956, nothing more and nothing less.