Archive for bread

La Latina Like a Local

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The secret is out. La Latina is the best ‘hood in central Madrid.

Actually, the secret has been out for a while. La Latina Locals have known for a very long time, it’s just the non-locals who have discovered us recently. And while not native Spanish, as a thirty-two year resident of La Latina – and two additional years in nearby Tirso – I’m totally a La Latina Local. I’ve seen kids grow up; spry adults turn into creaky elders; and commerce appear and disappear, all in the heart of this fabulous neighborhood.

So what is so special about La Latina? Read on for the scoop from a local.

It’s super-central – about a ten minute walk from the Plaza Mayor – but mostly quiet, a village inside the city (except when non-locals arrive en masse to have fun).

It’s cool in temperature as well as vibe – we get cooler winds almost direct from the mountains by way of El Pardo, the Casa de Campo and Las Vistillas park.

It’s friendly – the locals know and greet each other on the street, in the stores and in the bar-cafés, striking up conversations on every imaginable topic.

It has everything that La Latina Locals need within easy walking distance, including access to Madrid Rio and Casa de Campo parks.

 

Visitors tend to stay in a few specific spots – so where do the La Latina Locals live their lives?

Bars / cafés: Muñiz (own churros in the morning, coffee, a quick beer and hanging out); old style Almacen de Vinos (Gerardo) and “Vinos” for beers and hanging out; all on Calatrava street. J.Blanco on Tabernillas street for aperitifs or beers. Paco on Humilladero is another traditional spot, now discovered by non-locals so in transition. All these spots are very authentic and very different from less-local spots around Plaza Humilladero – Tomas, Tomasa, El Viajero or designer tapa spot Juana La Loca which alas, took over the locale of a traditional tapa bar.

Food shopping: Best bread bakery in La Latina: Tahona del Capricho on Humilladero street. Best pastries at + Que Pan (More than Bread using plus symbol) on Plaza de los Carros (good bread, excellent pastries and cakes and a nice small coffee shop). Cheese and cold cuts at Los Andes on Toledo street (excellent selection of Spanish cheese, some foreign). Best wine and liquor shop: Vinomania on Humilladero, corner Sierpe (not huge but very good, varied selection of Spanish wine, including some nice surprises from places you would not expect). All the local mom-and-pop grocery stores have disappeared, but some of the Chinese, Latino or Moroccan-run places have strong La Latina Local support (Chino on Toledo corner Sierpe, Ay Madre la Fruta and two small supermarkets on Humilladero to name a few). And of course the La Cebada market: it’s ugly from the outside and a little sad inside with lots of empty stalls, but the overall quality and service is very good.

Other shopping: La Latina is not a destination for shopping-shopping, though there are two interesting jewelry stores (Ruda and Almendro streets) and some fun and useful traditional shops (candles, espadrilles, baskets), though many other traditional shops have disappeared (cork store, wine-barrel maker, etc).

Churches:  Three La Latina chures are special for the neighborhood and for the entire city: La Paloma (south end of La Paloma street). The real name is San Pedro el Real, but everyone knows this church as La Paloma, home to the image of the Virgin of the Dove (La Paloma), Madrid’s true if unofficial patron saint. This area is Where it Happens for the crazy fun La Paloma street party in mid August, and the church isstart and end point for procession on August 15. San Isidro (calle Toledo). Final resting place of Madrid’s male patron saint San Isidro; this is start and end place for May 15 procession and where the faithful can venerate San Isidro’s tomb. San Pedro El Viejo (Nuncio street). This church is home to the image Jesus Nazareno el Pobre, one of Madrid’s most beloved religious statues, used in the very popular Thursday procession during Easter week.

Other noteworthy La Latina churches: San Andres on square of same name and San Francisco el Grande on south end of Bailen street (see post on this church at http://www.bridgetospain.com/san-francisco-el-grande/)

San Isidro museum (The Origins of Madrid) on Plaza de los Carros. While less local, this is a must-do for visitors to see the model and map of old Madrid (including most of today’s La Latina) and to learn about Madrid’s patron saint San Isidro, who was an 11th century La Latina Local.

The Barley Field: our empty lot. La Latina neighborhood has a huge empty lot between La Cebada market and Toledo street. It’s the site of the old sports complex, torn down in 2009 after several inoperative years. Theoretically the lot and the spectacularly ugly market next door are part of an urban renewal program (new market and leisure center) – but Madrid is still emerging from the Crisis and until there is more money we have….. a hole in the ground.

That’s the un-cool part. The cool part is that the hole in the ground is also the Campo de Cebada (The Barley Field), named for the surrounding “La Cebada” square and the market. Operating since 2010, it’s a citizen-run outdoor cultural project, with concerts, story-telling, basketball, occasional circuses or mini-markets; the concept is a shared space where people can get together, chat, have fun, share ideas. Oh, and sometimes have August “pool parties” in protest for the delay in creating our leisure center – wear your swimsuit, bring buckets of water, squirt-guns and your towel. City Hall has given its OK on the Campo de la Cebada for now, though probably no funding for activities. It’s not clear when / if the urban renewal project will happen or what will happen to the Barley Field when (if) the project happens (go to http://elcampodecebada.org/ and “Agenda” to see upcoming events at The Barley Field).

Practical information:

Geographical limits: La Latina borders are more or less these: from Plaza Segovia Nueva (just south of Plaza Mayor) south along Toledo street, Estudios street and Ribera de Curtidores to Ronda de Toledo, then west to Glorieta Puerta de Toledo, north-northwest along Gran Via de San Francisco and Bailen to the Viaducto over Segovia street and Segovia street east back to Plaza Segovia Nueva. That’s the big picture: many locals would say that the part between Toledo and Ribera de Curtidores is Rastro, not La Latina, others would end the neighborhood at Cava Alta / Almendro in the north instead of Plaza Segovia Nueva. And take note: central Madrid La Latina neighborhood takes its name from the subway stop, and is completely different from City Hall administrative district La Latina, a southwest slice of the city, not in the center.

What’s in the name: La Latina metro stop takes its name from Beatriz Galindo, founder with her husband of Nuestra Señora de la Concepción convent. Beatriz was a writer and teacher, most notably to Isabel La Católica (who ruled 1474-1504) and Isabel’s children; Beatriz’s nickname was La Latina due to her skill in Latin from a very young age. The convent was founded in the early 16th century on Toledo street next to Plaza de la Cebada, outside the city center of that time and next to a small hospital. The original building was torn down in 1904 to widen Toledo, and shortly after that a new convent built in a neo-mudejar decorative brick style. Fiestas Paco party-ware store is at street level of the current convent, which bears a plaque explaining the founding of the original convent.

Metro stops: La Latina in the north, Puerta de Toledo in the south and Tirso de Molina a little out of neighborhood to the east.

 

Sandwich Story

Bocadillos and tortilla, courtesy of cafeteria Desiree*

Bocadillos and tortilla, courtesy of cafeteria Desiree*

 

Pan con pan, comida de tontos (bread with bread is food for idiots), but bread with something on top is a fast and filling meal in many countries of the world. Spain is no exception: the issue is how to navigate sandwich, bocata, montado and pulga to get what you want.

Here in España, what’s inside your sandwich depends at least partially on the sandwich style you choose. There seems to be a rough division between the classic Spanish sandwich styles (bocadillo, montado) and international or “modern” styles (sandwich, tosta). For example, Spanish classics like potato omelette, pork tenderloin and squid rings do not appear between slices of white loaf bread, only in bocadillos. Lettuce, asparagus and mayonnaise are rarely used in bocadillos but frequent in sandwiches, tostas and even pulgas. Tomato is more universal – frequent in sandwiches, not infrequent in bocadillos and montados; in Cataluña bocadillos are automatically served with tomato-rubbed bread (not sliced tomato) unless you specifically ask for plain bread.

So how to get your sandwich? Here’s a fast guide to some of Spain’s sandwich styles.

Sandwich: In a cafeteria or restaurant this is usually made with toasted white loaf bread, and usually with hot filling (grilled ham and cheese, bacon) except for vegetarian options or chicken, also with toasted bread but usually cold. This is a casual sit-down meal, usually eaten with a knife and fork, though it’s no longer odd to eat as finger food. Some places like Rodilla and Vienna Capellanes chains do cold sandwiches to go, often made with a mayo-based sandwich spread and sometimes with other kinds of loaf bread. Trivia: the phonetic or half-English spellings can be confusing: samwis, sanwhis, sandwish are all logical spellings in Spanish. And don’t forget bi-lingual slips: hay sandwiches means “there are sandwiches”, not sandwiches made of hay.

Bocadillo: A hearty sandwich on baguette bread. The bread is usually cold though what’s inside might be hot (sausage, pork tenderloin, fried squid rings). Finger food, easy to eat while standing at the bar or perched on a stool. Trivia: the slang word for bocadillo is bocata, usually indicating a larger-than-usual size. Oddest bocadillo filling ever seen: patatas bravas (fried potato chunks with hot sauce).

Montado, montadito: Usually but not always open face, a slice of cold baguette bread with something on top. Frequent for lomo (pork tenderloin). Montadito is the smaller version.

Tosta: Almost always open face, baguette bread or slice from a big round loaf, grilled so bread is at least warm if not toasted and what’s on top is warmed up.

Pulga: Small bocadillo, usually cold, often on softer dinner roll instead of a miniature baguette. Trivia: pulga means flea in Spanish, and the dinner rolls often used for these sandwiches are called medianoches (midnights).

And a few with-bread concoctions that are not quite sandwiches:

Empanada, empanadilla: Originally from Galicia in northwest Spain, Spanish empanadas are not the same as the Latin American version. This is kind of a cold, covered pizza with a tomato-onion filling with tuna fish or sausage; in Galicia there are many other kinds of filling. There are two kinds of crust, one a flaky pastry, and the other a hearty though not too-thick bread. Empanadas are big and often sold by slice or weight, empanadillas are individual portions. Good for takeaway, easy to eat on the street, good party food and an easy option for a light dinner.

Pincho: If you’d rather pass on the pan (bread) you can still get a fast and light meal: just go for a pincho, something with a bit of bread on the side. Most frequently seen for tortilla expañola (potato omelette), sausage or pincho moruno (skewer of meat).

 

*Desiree, Cafeteria in Tres Cantos (calle del Viento 7, near the train station).  Friendliest people and best coffee in town! Excellent tomato toast for breakfast (insider tip: get “media”, the full size is too big for a normal person).  Good carry-out, too.  Why go to Tres Cantos if you don’t live or work there? It’s the beginning / end for some excellent hikes, and one of the stops on the yearly 100 kilometers in 24 hours challenge

Tomato Toast

KimMozilBreakfast1

 

Breakfast in Spain used to be divided geographically between olive oil on toast and butter and jam on toast, with Madrid in butter territory. Knowing Spain’s geography and traditional rural products this makes perfect sense: olive oil in the south and east (Mediterranean Spain and where most of the oil is produced) and butter in the north, where dairy reigns.

But that has changed. Now you can get olive oil even in dairy-intensive Galicia – they might think you’re nuts, but it can be done. And in Madrid, ah bliss! Now we can get tomato toast. We can even get GOOD tomato toast: toast with olive oil and crushed tomato.

So what’s the perfect tomato-toast?   As any taste-test, this is rather subjective, but here are some guidelines.

When pondering your breakfast order look around, if lots of people are getting tomato toast, it’s good.

The toast must be bread-bread, not white loaf bread, usually called by brand name Bimbo (yes, really). The best bread is one with a moist, open crumb to better soak up the oil. Traditional white baguette style is ok if properly toasted on the “plancha” (iron grill), but rustic “chapata” type is better.

The tomato should be natural, skinned and crushed. Some places add a touch of garlic. Usually the tomato is served in a small bowl or cup with a spoon. Don’t get tomato toast if you see them serving tomato in sealed plastic mini-containers. That stuff is not very good.

Ideally there’s a bottle of olive oil and salt-shaker readily accessible for you to do your own thing. Some places pre-mix oil with the tomato, that’s usually ok, but separate lets you fine-tune to your own preference. If there’s no oil on the counter or table, ask the wait-staff.

My system: first poke holes in the toast all across the toast surface and drizzle on some oil (the holes let the oil soak in). Spoon on the tomato, spread it all the way to edges of the toast – these details are important – then take a bite to check your combination. Add a little more oil and salt if necessary, then ENJOY!

Note: Some places spoon on the tomato prior to serving. Hmmm. I really prefer to do that myself, but if it’s good tomato, that’s ok.

Where to try tomato toast in Madrid:

My neighborhood favorite: Cafe San Millan, Plaza de la Cebada, corner of San Millan. Excellent bread, perfect tomato. Only issue: early in the morning tomato might be cold instead of room temperature. Oil and salt should be on the counter (you don’t have to ask). Coffee is usually in a glass instead of cup, if you want it another way, specify when ordering.

Other favorites are on the city walks on eastern Alcala street and in Chueca’s market.

Reader contributions:

 

Cafe Matilda: Calle de Almaden, 15 (near Caixa Forum on Paseo del Prado). A very simple tostada with just tomatoes and olive oil. Bread is thick and crunchy, perfectly toasted.

Biotza: Claudio Coello 27 (near Jorge Juan, a few blocks from the Retiro). Crushed tomato, nothing added, good texture. Their “cafe americano” is very good, too.

 

Thanks to Kim Mozil for the photo

 

Best Breads

MadridBread

 

What food is a part of almost every Spanish meal? The answer is……. bread. Although some people may consider bread just what goes under the cheese or ham, for many others bread is almost worthy of its own food group, or at very least an important part of the “vital miscellanea” food group that includes garlic, chocolate, cheese and wine.

Deciding what bread to buy has gotten more and more complicated in recent years. No longer just classic white in three classic sizes (barra, pistola y barrita), bread now comes in an astonishing array of sizes, shapes and colors. Not a serious bread-aholic myself (only at breakfast or under cheese), to learn more I visited a selection of neighborhood bakeries in the center city, asking questions to find out about the bread scene in today’s Madrid.

What makes good bread? All bakers agree on the basics: natural ingredients, no shortcuts, and daily baking. For these professionals, the frozen, pop-in-the-oven bread sold at gas stations and convenience stores is not really worthy of the name bread. “It’s all right while still hot, but inedible just hours later” sniffs one baker.

For great bread we enter the realm of opinion and trade secrets. Bread is just water, flour, yeast and maybe additional ingredients (malt, milk, seeds) for certain kinds of bread. The art is in the mixture, in the process of kneading, rising and baking; most good bakeries have their own recipes and techniques that makes their bread distinctively theirs. One employee told me that they re-trained even experienced bakers in their own way of mixing and baking, delicate processes that can vary depending even on the weather. Another baker says that the baker’s instinct on rising or baking time is just as important as the written recipe.

The baking business is not easy. Another truth mentioned in several places. Baking is physically demanding: lifting heavy bags of flour, heavy trays of bread, dealing with heat and hustle to get the bread out to the hungry, hurried public. To the physical difficulty add long, long hours: baking starts well before dawn to get the bread out the door for breakfast, then come long opening hours for the public. A tough schedule for any business, but especially for traditional family-run neighborhood bakeries with few outside employees. Many neighborhood bakeries have closed in recent years: to survive, a bakery needs to have a great location, good service, special products (pastries, empanadas, cookies) and great bread to bring customers through the door.

Is there really any difference between differents breads and different bakeries? Judging from the long line outside some bakeries, or people’s willingness to wait for the next batch of “their” bread, some bread really must be better than other bread. Just imagine: a neighborhood bakery  in the Moncloa area makes 600 standard barras every day during the week and more than double that number on weekends – that’s just one kind of bread and doesn’t include their delivery routes.

What’s the BEST bread? You decide!  White or dark?  Chewy or fluffy? Factor in the situation: what works for breakfast, for sandwiches, for stew or for grilled fish may not be the same. Factor in the all-important location: you don’t want to cross the city every other day to get something as basic as bread. Factor things in, but be bread-venturous. Try new kinds from new places, you never know when you’ll find something so amazing it belies the Spanish saying “Bread with bread, food for idiots”.

Bread vocabulary (and explanations)

Bread varies s lot in the grain of the miga (crumb, inside) and the hardness of the corteza (crust). The most classic shapes are barra (classic long, wide-ish loaf), baguet (long but narrower), barrita (individual serving), molde (rectangular loaf like packaged bread), hogaza (circular loaf), rosca (big doughnut shape), and a variety of names that vary between regions or even between bakeries.

Bread also varies in the kind of flour and rising process, creating very different kinds of bread from similar raw ingredients. A few kinds of classic bread are shown below, but as you travel around Spain you should watch for and try regional breads: Castilla-Leon is famous for good bread, Cataluña for rustic payés, and Galicia for cornbread.

Candeal : White, fine-grain bread made with a special flour, golden crust. Comes in a variety of shapes, in Castilla-Leon sometimes a flat, round loaf with designs on top. Not available in all bakeries. Keeps better than most white breads.

Chapata: Similar to Italian ciabatta. Usually made from white flour with a little rye. Loaf is crusty, oblong and flat, inside usually spongey open texture. This bread is more complicated to make than standard white, has a different rising process. Good toasted with oil and for sopping up sauces.

Integral: Whole-wheat. Most frequent shapes are barra, molde and hogaza. Varies a lot between bakeries in crust, texture and moistness, you may need to shop around to find one you like; available in health food stores as well as bakeries. Keeps well.

Centeno: Rye. Comes in a variety of shapes, varies in color from light to quite dark, some breads are mixture wheat and rye. Some dark ryes are made with malt (first cousin to malt in beer or malted milk). Can be moist or dry, usually quite dense. Keeps well.

Multicereal: Mixed grain, sometimes with seeds on the crust or inside (poppy, sunflower, linseed). Might also be called cinco cereales (o siete cereales, etc) Not all bakeries have this hearty bread, but if you see it it’s definitely worth a try.

Special breads: Good bakeries or bread boutiques have bread with nuts, raisins, olive bits or other treats. Around Easter you can usually find a fine white bread made with milk, used to make torrijas (bread soaked in milk or wine, fried and sprinkled with sugar).

Good bakeries in Madrid, just a selection

Mas que Pan: Plaza Puerta de Moros 3 (Metro La Latina). Independent and in my neighborhood, has a coffee shop. This will probably become my place, for now I’ve only had their carrot cake and empanadillas (closed covered mini-pizza), both excellent.

Pasteleria del Duque:  Plaza Duque de Alba (Metro La Latina). Also independent and in my neighborhood, has a tiny coffee shop. This place has more cakes than breads but their cakes are SO good that I’m including here assuming the bread is just as good.

Puntal: Santa Engracia 56 (metro Iglesia). Independent bakery in Chamberi neighborhood, has coffee shop. Newish so I have not tried personally, but it looks like they have a nice  selection

Mercado de Barcelo (calle Barcelo 6):  Panaderia Israel, lower level, stand 126 (across from the olives).  Good multigrain and rye breads. So far I have resisted their chocolate bread. Not terribly friendly, or maybe just having a bad day.

Mercado de Maravillas (calle Bravo Murillo 122): Horno Atanor (stand 223, a little to the left of main entrance, near the front). Unusual breads, over 30 kinds on weekends, including teff, rye, mixed-grain, cheesey or pesto rolls. They also used to have really unusual cookies and while those have disappeared, the classic cookies are highly recommended (double chocolate, yum!)  Other place associated to this one, same selection of breads plus beans and grains by weight and some dried fruits and nuts: A Granel, calle Comercio 13 in northern suburb Tres Cantos.

La Panaderia de Chueca: San Gregorio 1 (Metro Chueca). Small independent bakery with a wide selection of breads, including breads for people with special food needs. Also has pastries, a few other products and a small coffee shop. Website is quite informative.  http://www.lapanaderiadechueca.es/

Celicioso:    Hortaleza 3  (Metro Gran Via)  http://www.celicioso.es    Gluten free bakery with bread, cakes and brownies.  Also has a small cafe for enjoying your treats right there.

Bakery chains. A newish trend – most of these have coffeeshop attached to bakery, and lots of pastries as well as bread.  As sometimes happens in chains, some places are better than others; even if product is the same people are not.

Granier.  Excellent German style rye, multi-grain bread, olive focaccio, cheesy bread, onion bread etc.   This chain has expanded dramatically since first arriving in Madrid, so you may have one near your home. Website http://www.pansgranier.com

Panaria  Santa Engracia 45 and other locations. The website is not very informative, but the barkies I’ve see all look good.  http://www.panariapanaderias.es

Panishop. Lots of locations. Their multigrain “celta” is good, and they have other specialities I have not tried yet. Good muffins  http://www.panishop.com/