L A Z A P A T E R I A
Tapas restaurant and bar in the heart of Madrid
We always enjoyed popularity till the Travel Channel elevated us to the status of tapas shrine in 2006. To watch the progamm click here. The bar specializes in the nothern-west cusine of the country (Galicia), birth place of Celso Garcia, the owner. Galicia is known all throughout Spain for its superb seafood and white wines. We received so many visitors and enquiries about the different tapas dishes Andrew Zimmerick tried on the programm that we decided to build a site about them: OREJA - GRILLED PIG EARS: Do not expect a whole ear with hair and God knows what. No, this dish looks pretty much like thick chunks of bacon but tastier and crunchier. The fat melts in your mouth. The chunks are grilled with spices and garlic. If you like bacon you are going to find this dish addictive. CARACOLES - SNAILS: They are served whole and deep in a spicy hot sauce. For some, the thought of eating snail is disgusting. In France, Spain and other parts of Europe eating snail is not a big deal. PULPO A LA GALLEGA - OCTOPUS: The octopus is boiled and then garnished with paprika, boiled potatoes, rock salt and olive oil. The flavor is subtle and inoffensive but the texture might put some people off. RABO DE TORO - OXTAIL: The name sounds adventuruous, the dish isn't. Oxtail in a rich sauce of carrots, onions, garlic and Spanish sherry makes a delicious main course, particularly for the fall and winter. La Zapateria Telephone: +34653912879. You can also contact
us at: info@madrid-tapas-parade.com |
