Madrid is a city where politics and gastronomy meet in iconic restaurants such as Casa Lucio, La Chalana and Arahy. Some are part of the history of Spain, Zalacaín is an example. About the latter, a legend circulates according to which it was within its walls that they established the basics of the Spanish Constitution of 1978.
There is another one on the street Carlos Martín Álvarez who has had the opportunity to feed figures of Spanish politics of the stature of Félix Bolaños and José Luis Martínez-Almeida. Furthermore, the King Emeritus, Don Juan Carlos Iis also a customer. These personalities are part of the list of guests who tasted their stew, one of the best known in the city. We are talking about the Cruz Blanca restaurant in Vallecas, where tradition reigns and it is served as a stew.
A temple of spoon dishes
Cruz Blanca de Vallecas brags about preparing a Madrid stew known outside our borders. “Not only do they come from different corners of Spanish geography to taste it, but Antonio Cosmen himself, international ambassador of traditional Spanish cuisine, exported it to countries like Mexico“, indicates the place on its website.
Its stew is served in three courses. The first is a starter of homemade croquettes in the most traditional style. The second, soup and, finally, chickpeas accompanied by meats such as chorizo, chicken and blood sausage.
The restaurant has received numerous awards and recognitions such as Cross of the Order of May 2 in 2022one of the most important distinctions awarded each year by the Community of Madrid.
Madrid stew is not the only dish they are proud of. They assure that his Asturian fabada It is another of his great specialties and he won first and second prize in the II Ruta de la Fabada in Madrid. “Many Asturians come to eat our fabada, and many Madrilenians, Valencians… and also from outside Spain,” explains the restaurant on its website.
For lovers of Madrid-style tripeat Cruz Blanca de Vallecas they also have it as an option on their menu. “The secret to achieving excellence is use a large beef tripe which, although it releases more gelatin and takes longer to cook, has more flavor,” the company explains, adding that “Antonio personally selects quality-conscious suppliers.”
About The Author
