Madrid

Small doughnut filled with pastry cream, chocolate, fruit preserves, Nutella

Flower-shaped puff pastries covered in powdered sugar

Coca tea, also called mate de coca, is a herbal tea made using the raw or dried leaves of the cocaine-containing coca plant, which is native to South America. It is made either by submerging the coca leaf or dipping a tea bag in hot water. The tea is most commonly consumed in the Andes mountain range, particularly Argentina, Bolivia, Colombia, Ecuador and especially in Peru, where it is consumed all around the country. It is greenish yellow in color and has a mild bitter flavor similar to green tea with a more organic sweetness. There is no evidence that the use of coca tea leads to dependence or addiction, potentially due to the low concentrations of cocaine present.

Squid sandwich or bocadillo de calamares in Spanish, bocata calamares in Cheli, is a culinary specialty very common in Spain consisting of a bocadillo sandwich of squid battered in flour and fried in oil that is usually olive, or the more sophisticated version that is all of the above plus a spicy tomato sauce and mayonnaise with garlic similar to that of patatas bravas. It is usually served hot and freshly made. This type of sandwich is very popular in Madrid and can be found in most of the bars of the Spanish capital, particularly in the Plaza Mayor as well as the Calle de Botoneras at the southeast corner of Plaza Mayor. In Zaragoza, the sophisticated version of the calamari sandwich is traditional, with the spicy sauce (tomato, mayonnaise and garlic), and it is called bocadillo de calamares bravos or spicy squid sandwich, which is served in the bars on Calle Cinco de Marzo. The squid are usually cut into rings that are one-centimeter thick, coated with flour and baking powder. After this initial preparation, they are fried in hot oil until they are golden brown. In Zaragoza, spicy tomato-based sauce, mayonnaise and garlic will be added. The bread is usually sliced on one side. Traditionally, it was served with bread full of fried breadcrumbs. Recently, baguettes from the establishment are usually made from previously frozen dough, which is usually cut on one side, giving each place a characteristic touch. Sometimes a bit of squeezed lemon is added to the fried squid dish for flavor, and mayonnaise is also common. It is usually accompanied with a very cold beer. The squids are usually served in a bread that is opened only on one side and is filled with fried breadcrumbs.

Callos a la Madrileña is a stewed tripe dish, cooked slowly for hours over low heat, that is a speciality of Spanish cuisine associated with the city of Madrid. Traditionally pig or cow tripe was used but modern recipes use lamb or even cod. It includes pig snout and trotters, black pudding, sausage, ham, and soup vegetables like carrots and onions. When prepared correctly the broth is rich in gelatin and the tripe becomes very tender after the slow cooking process. The tripe can be browned before the cooking liquid is added, with trotter's, oxtails and other ingredients for the soup like ham, chorizo and smoked paprika. It is common to serve this stew with the morcilla blood sausage, a tapas dish typical of the region of Castile and León. A version of the stew with chickpeas is made in the Philippines.

Crayfish in a spicy tomato sauce

Meat and vegetable stew

Avileña-Negra Ibérica, Charolais and Limousin beef or veal from Madrid, Spain

Lamb chops

Stew with pork, vegetables, chorizo, chickpeas

Rabbit stewed with wine, tomatoes, onions, garlic, chorizo

Fried lamb intestines and offal, serve with potatoes, on bread as a sandwich

Ground meat and mashed potatoes pie/casserole, similar to shepherd's pie, some versions do not contain meat, and are more like scalloped potatoes

Stewed potatoes, a dish that is meant to be eaten all by itself, that is, it is widowed

Chestnut soup

Trout, stuffed with ham/bacon and bread crumbs, then pan fried, can also be wrapped in ham/bacon

Snails in a spicy tomato sauce with ham, chorizo, onion, garlic

Chorizo cooked with apple cider

Cauliflower with a warm garlic sauce

Braised or fried cauliflower

Coleslaw or cole slaw , also known simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling. Coleslaw has evolved into various forms globally. The only consistent ingredient in coleslaw is raw cabbage, while other ingredients and dressings vary widely. Some popular variations include adding red cabbage, pepper, shredded carrots, onions, grated cheese, pineapple, pears, or apples, and using dressings like mayonnaise or cream. The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term koolsla ("kool" in Dutch sounds like "cole") meaning "cabbage salad". The "cole" part of the word ultimately derives from the Latin caulis, meaning cabbage.

Pan seared/grilled pig ear pieces, for example, sprinkled with salt and paprika

Pa amb tomàquet ; also known as pan con tomate (both meaning "bread with tomato") outside of Catalonia, is a traditional food of Catalan, Aragonese and Balearic cuisine. Pa amb tomàquet is considered a staple of Catalan cuisine and identity. It consists of bread, which may or may not be toasted, with tomato rubbed over and seasoned with olive oil and salt. It is considered one of the typical examples that define the Mediterranean diet, extended as a traditional recipe throughout the Catalan Countries, and its preparation has become an iconic ritual of Catalan culture.

Mashed potatoes, meat and paprika

Pescado frito , also called pescaíto frito (lit. 'fried little fish' in Andalusian dialect), is a traditional dish from the Southern coast of Spain, typically found in Andalusia, but also in Catalonia, Valencia, the Canary Islands and the Balearic Islands. Pescado frito is also consumed as a delicacy in inland Spain, being very common in the inland Andalusian provinces of Seville and Córdoba. It is also very common throughout the Mediterranean Basin and is found in Provence and Roussillon, France and in the coastal regions of Italy (where the most common variant using salt cod fillets is known as filetto di baccalà) and Greece (where various fish like Mediterranean sand smelt, European anchovy, cod, common sole, greater amberjack and picarel are used). It was also eaten by the Romans in ancient Rome.

A slice of Spanish omelette, a type of tapas/appetizer