I think we all know how hard it is being this winter in Madrid and throughout Europe. To compensate for these cold, bleak days, few tables are as comforting as those organized around a large pot, and in this city, the pot is the quintessential Madrid stew.

He says his story to the Kings that for centuries have occupied the various palaces of Madrid saw this dish as the greatest of delicacies. For tasting will need only three things, good appetite, good bread and good wine. Apparently it dates back to medieval times, where roots are linked to the rotten pot, although this was initially more widespread by the province of Burgos.

As many of you know is not the only one who shares these sources. That has meant that over the geography of our country there are wide variety of cooked, which differ slightly in the way of preparation, its ingredients and how to serve, but maintain technical and common structures.

Without going into detail on many others also exquisite, Madrid version is based on a dish served in between times. First a first course of soup with noodles (also relatively common bread soup), followed by a plate of various cooked vegetables and sautéed as cabbage, carrot, potato, leek and turnip also abundant mainly chickpeas cooked. Finally as strong service ends with a bowl of chopped cooked meat and where there are bent shank, chicken, bacon, ham, bone marrow, chorizo ​​and black pudding.

In my opinion there are three details without which a stew for me is not complete. It may be good but not complete, in my opinion the whole way round especially if any of the above ingredients failure. The first is to serve together with onions and peppers to be added at will eat the other dishes. The second is that the vegetables must be accompanied by a forced, I think of filling a ball equisita take your excellent taste after having danced for a few minutes in the delicious broth. The third and last, as the former can be understood more as a trim detail and it is a delicious sauce, made mainly from tomatoes, garlic and cumin that is taken with chickpeas and other necessities giving these a delicious touch.

In many of the daily menus of the restaurants Madrid has-face on Tuesday but today varies greatly and there are also specialty restaurants that make every day. Two of them as Casa Carola and La Taberna de La Daniela we have visited recently and the experience has been wonderful.

As balance of the Taberna Casa Carola and Daniela both positive, but with important differences that I detail. The soup broth tastier and better prepared to Casa Carola. Also better at Casa Carola vegetables and chickpeas both quality and quantity, but is missing the filling, if you include it in the Daniela. However, the meat somewhat better Tavern Daniela. Less ham bones, part of the reason for the difference of the stock certainly is here, but good chunks of chicken and black pudding with exceptional shank. Knowing these differences can choose, but I'm sure you both enjoy.

We leave you some photos of the Cooked Madrileños we have in the lab for your enjoyment.

There are also some classics like The Ball Tavern, Casa Ciriaco, Malacatin, Lardy, Casa Lucio or Casa Botin which taste good cooked in very castizos and located in the center of Madrid.