HOT DOG
DETOX SHAKES IN BUMP GREEN
_(Velazquez, 11) _
We start healthy with this newcomer to the city. Ecological, sustainable, responsible, vegan, organic, natural, fresh, seasonal, antioxidant... and all the concepts associated with 'green that I love you green' that you can think of fit within this place with the appearance of a country house dedicated to responsible gastronomy -they use discarded fish and, for meat, the hip of the Cachena cow, one of the least used parts in the kitchen. Different and authentic proposal where there are, even in takeaway dishes - They have a take away store area -, from sandwiches and artisan breads, to honey and homemade jams, infusions and organic coffees, and liquefied juices made at the moment from fresh fruit and sea water, till the date, the star of the ‘takeaway’ menu.
** SALADS IN MOX LIFE **
_(Low Sliding San Pablo, 53) _
With a simpler and more modest aesthetic is Mox Life, next to Plaza de San Ildefonso. And the letter is brief, with a bet that can be summarized in three products: Fruit juice -each one combines the three that they most want-, detox smoothies Y fresh ingredient salads , such as spinach, lettuce, avocado, cherry tomatoes, pomegranate, feta cheese, Parmesan… Your secret? That everything is done at the moment and its packaging, in the form of a box of Chinese noodles, is highly original.
**VIETNAMESE SANDWICH AT THE BIG BANH**
_(Don Felipe, 4) _
The sandwiches are infallible when it comes to take away, but the ones at this small place are different. they are vietnamese , which for those who do not know what it is, has nothing to do with the countless 'bao buns' that flood the menus of Madrid restaurants; these Vietnamese are sandwiches made with baguette bread -result of the French influence, heritage of the colonial era-, chicken, beef or pork meat, cooked at low temperature and seasoned with al dente pickled vegetables, all done in an artisanal style and homemade. The combination is successful at any time of the day.
The Vietnamese snacks you must try in Malasaña
**DIM SUM IN TOY PANDA **
_(Holy Spirit, 7) _
Toy Panda is an Asian, local specializing in oriental snacks one of those that require little paraphernalia and little time to take them. Dim sum and baths make up their takeaway menu , with ingredients such as prawns, vegetables or squid -the traditional wink of the menu could not be missing-, accompanied by a slightly spicy Japanese sauce.
**SUVLAKIS IN AEGEAN **
_(San Carlos, 17) _
One of the most typical and recognizable dishes of Greek gastronomy, and hitherto unknown in these parts, has just arrived in the capital and has gone straight to footbath -of course, for a reason it is the most multicultural neighborhood in the city, also in the gastronomic section-. Is named suvlakis and it's kind of like pita bread sandwich . Its similarities with the kebab are rather aesthetic, because in terms of taste the flavors change a bit: meat marinated with spices -lamb, chicken, veal or pork-, vegetables and sauces with intense notes. More than recommended burger suvlaki , whose recipe includes egg. Undoubtedly one of the most creative options to take outdoors.
That is, he points out that it will become fashionable, a suvlakis
**HUMMUS IN THE HUMMUSERIA **
_(Hernán Cortés, 8) _
Hummus is not just an appetizer or side dish, that goes. In the East it is a dish in itself and a gastronomic symbol; Who would have thought, considering how simple it is... that's what many will be thinking. But it should not be so easy to do if you take into account the differences in flavor and especially in texture that are found between the one you prepare lot twice a day, and others that abound around the city. She says that the love she puts into doing it is a fundamental ingredient, in addition to chickpea, lemon, salt, cumin, tahini, olive oil and some other secret that she does not reveal. And it doesn't end there because, in addition to freshly baked pita bread, it is usually crowned -here is the big difference- with a sautéed mushroom, boiled egg, almonds, pine nuts, green tahini (with parsley), macerated lemon... And still there is more, because to top it off, It is accompanied by chopped parsley, a bowl with fresh onion and pickled chillies . Is it or is it not a complete dish? And also in take away version.
Crazy about Hummus, you're in luck
**PIZZA AT MAMMA MÍA**
_(Luchana, 13) _
Pizzas cannot be missing in a self-respecting take away date. That's how it is. And the options are as many in the city as you want. Mamma Me You don't discover anything new under the sun, except if it weren't for the fact that more than 40 different flavors can be counted on its itinerant menu. Calm down, undecided, because your counter does not offer all of them at the same time, but they vary depending on the day. For its originality and daring in the combination of ingredients never seen before on a pizza base, it is worth trying the one from cod brandade with potato, provola affumicata and paprika.
**HOT DOG IN PAPER BOY**
_(Ourense, 10) _
The hot dog is another of the essentials when it comes to takeaway food, especially now in the midst of the gourmet boom that splashes even the most fast food bite of all. Paper boy's puppies have a Venezuelan aftertaste -that's where their owner is- where apparently there are an interesting street food culture that combines ingredients from different countries , something that we are perhaps more used to seeing in a burger but not so much in a hot dog: brie cheese, mozzarella, provolone, crispy bacon, serrano ham, straw potatoes, arugula, garlic sauce, sour cream, onion compote and honey , guacamole, pesto, homemade chimichurri or ketchup, chipotle, sautéed mushrooms, black olives, cherry tomatoes...
A picture is worth a thousand words
Of course, they also have different types of sausage: Frankfurt, Bratwurst, Chicago (100% beef), Frikandel (chicken, Belgian style), tofu or XXL, 25 centimeters of German sausage, there is nothing. The 'Le Parisien' is a great choice, with goat cheese, arugula and a touch of old-fashioned mustard. Although the most requested is The New York Times', which has cheddar cheese, caramelized onions, barbecue sauce and editorial sauce, the house special with spicy mustard and other secret ingredients. Very good and at more than reasonable prices.
Choose the type of sausage and its... hundreds? of ingredients
ROASTED CHICKEN ON THE ROTISSERIE
_(Fernando El Santo, 25) _
The first take away that entered the house was surely a roast chicken, a chicken that surely has nothing to do with the coquelets that they prepare in this cute rotisserie open a few meters from Paseo de la Castellana. Glamour, good taste, Art Deco details and an environment with a very careful 1920s aesthetic. There, in that idyllic space, chickens from farms where they have been raised in freedom are grilled daily. And that, at mealtime, is noticeable: tastier and juicier meat. At the moment, only two recipes work: fine herbs -with an intense flavor and aroma of thyme- and barbecue.
**CROQUETTES IN BOQUEAT**
_(Victor Hugo, 5) _
If they like them so much, why isn't there going to be a place specializing only in croquettes to take away? Well there is, and indeed they only make croquettes. They can be ordered in three ways: without frying to take home, already fried to eat freshly made on the premises -there are no tables or stools, but yes a minibar to lean on -, or as a take away to drink on the street, with its accompanying sauce and everything. Because what they want is to make croquette dip fashionable and they are on the right track. They have more than ten flavors, such as the hamburger with barbecue sauce or the cod with raisins and piquillo pepper sauce. The best, without a doubt, the chocolate with red fruit sauce. Brutal.
Croquettes on the street: a dream come true
**MINI CUPCAKES IN VALENTINES & COFFEE **
_(Carranza, 20) _
Ordering a coffee to go accompanied by a cupcake is more than usual, but what is not so common is that the cupcake is in mini format. Here they are called 'valentines', and are inspired by a new trend that is already triumphing in New York. Twenty flavors are baked daily in this bakery near San Bernardo, from the classic red velvet to fruity lemon, orange, watermelon or violet flavors, oreo, three chocolates... The best thing is that, having a smaller size , you don't get tired and they become a little vice more than addictive.
A new trend that already triumphs in New York
**FRUIT POLES IN LOLO POLOS**
_(Holy Spirit, 16) _
Some think it's the height of hypocrisy, others think it's the newest thing they've seen in years, but everyone agrees that the popsicles they make at this Malasaña ice cream parlor are very good. A Even though they look like simple ice creams, in reality they are artisan popsicles made only with crushed fresh fruits, squeezed and flavored with spices and natural herbs that, after passing through the freezer, become ice cream on a stick. Mango, yogurt and cardamom, nectarine and green tea, grapefruit and star anise, cucumber and lime, strawberries and pepper, plums and yogurt, or strawberry lemonade are just some of the guilty flavors that in Malasaña ice cream is eaten throughout the year.
Lolo ice cream parlor
CURRY OCTOPUS AT LA VAQUERÍA MONTAÑESA
_(White from Navarre, 8) _
That's how it is, grilled octopus with Kerala Johnson curry and purple potato, or salad with wild Alaskan salmon, or some French-Filipino clams … So are the dishes on the menu at this restaurant devoted to cooking using the highest quality products. And that is the same menu that one can order to take away -previous reservation in advance, yes- because in its charming and minimalist lounge they have service for take away orders , where not only prepared dishes can be ordered, but also ingredients and food, as if it were a grocery store. a curious proposal , how curious is the history of the place, which until 1978 was a real dairy -a cow stable, so that we understand each other- and later it became a modest bar, until a few months ago the hotelier Carlos Zamora and his family They have taken over the management to restore all its splendor wrapped in a Nordic-inspired aesthetic.
We are big fans of the octopus at La Vaquería Montañesa
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