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Madrid's Best Callos: A Culinary Journey
A culinary exploration of callos, a traditional Spanish dish, through various Madrid restaurants, highlighting their unique recipes and preparation techniques.
Spanish
Spain
LifestyleCookingRecipeRestaurantsCulinarySpanish Food
MontiaSaddleOvilloPortomiñoTaberna Delfín
Dani OchoaPablo LayaMarta Muñoz-CaleroJavier Muñoz-CaleroIván (Mingheng Chen)
- What makes Ovillo's callos recipe unique and award-winning?
- Ovillo's callos recipe, which won the 2022 World Championship, features a unique blend of traditional Castilian and Catalan styles, incorporating mongetes (white beans) and a multi-stage cooking process involving smoking and various broths.
- What are the key ingredients and cooking process for Portomiño's callos?
- Portomiño, a Galician restaurant, offers a classic Madrileño-style callos recipe that's been perfected over 20 years, with tripa, morro, and pata de ternera slow-cooked with chorizo, morcilla, and traditional spices.
- Describe the unique features of Saddle's callos recipe and its inspiration.
- Saddle, a Michelin-starred restaurant, offers a tribute to the callos of the legendary Jockey, focusing on the selection of high-quality ingredients like pata, morro, and vientre, with a slow cooking process and overnight resting.
- What are the key ingredients and techniques used in preparing callos at Montia?
- Montia restaurant in San Lorenzo de El Escorial offers two versions of callos in their XL menu: a traditional stew and a unique preparation where the callos are cooked in their own tripe, along with meatballs of pata, morro, and callo.
- How would you describe the cooking style and approach of Taberna Delfín's callos?
- Taberna Delfín's callos, prepared by chef Iván, is a beloved dish, cooked for three to four hours with a focus on high-quality ingredients and traditional techniques, resulting in a flavorful and tender stew.