But Madrid and its surrounds are a real paradise for meat lovers. At Christmas, the most typical dish is red bream, which is currently in competition with hake and sea bass. The city receives fish and seafood from nearly every harbour in Spain, given the fact that it is practically equidistant from all of them. Seafood is not only present in the tapas of Madrid. Others which have acquired special status are the lentil, which is eaten with "chorizo", and the haricot bean. However, the chickpea is not the only pulse used in Madrid's cooking. It is a classic component of cooking during Lent. It is in fact used in many more traditional dishes other than the "cocido", such as the chickpea and vegetable stew and is often served with spinach and cod. As a result the chickpea has become the most valued pulse in the region. "Cocido madrileño" could be defined as a combination of all the "cocidos" prepared in the rest of Spain and even America and its preparation depends more on the availability of products and the climate than anything else. Although neither of these two dishes was originally from Madrid, it is true to say that it was this city that gave them their special character. Prawns, which can be boiled, grilled, "con gabardina" (cooked in beer), or served with garlic sauce, mussels, which can be steamed or pickled, fresh anchovies in vinegar and bonito which is also pickled are the most popular "tapas" dishes, although they are certainly not the only ones: croquettes and mini-casseroles with almost every ingredient you can imagine are also found among the region's typical tapas dishes.īut if we wish to really understand Madrid's cuisine, we must not forget "cocido" (meat, potato and chickpea stew) and tripe (some say that wine should be called this). When enjoying the Spanish custom known as "tapeo" - going from bar to bar eating tapas, the visitor will discover that although Madrid is a totally interior region, the locals have a weakness for seafood. The typical midmorning snack is the a slice of potato omelette accompanied by a small glass of beer called a “caña”. However, more importantly, the traveller will see that the "madrileño" has a passion for the slender, curly fingers called "churros" or the larger "porras". You can see the full menu here.The traveller who visits their local bars, will see that for the locals of Madrid, breakfast consists of white coffee and toast and butter or oil. There are also teas, smoothies and other premium drinks. The menu at The Human Bean includes a large selection of coffee flavors such as Irish Cream, Salted Caramel and Snowy Mocha that are available hot, iced or blended. Images (here and at top) courtesy of The Human Bean However, the Sterling store will be the first one in the state of Virginia. The Human Bean was founded in 1998 in Oregon and has now grown to more than 100 locations. Site of the future coffeeshop The Human Bean.įrom there, they are targeting a late August/early September time frame to open for business. Site work on the parcel of land across from the gas station is in progress and we’re told that they expect their modular building to be delivered in June. That’s the same center with the new 7-Eleven gas station and convenience store. It’s coming to the Guilford Station development just off State Road 28 at Church Road. The Human Bean is a drive-thru specialty beverage shop with coffees and other drinks. It’s called The Human Bean and construction is underway on its new site in Sterling. We’ve got an update on a new coffee shop The Burn first told you about nearly a year ago.
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