Tag Archives: bocadillo

Museo del Jamón: Indulge in Some Fine Ham, Bocadillos and Much More

Perhaps  you just flew into Madrid for the first time, and so you’re an absolute newbie in the city. More often than not, you are at a lost on which Madrid restaurant to go to have your first Spanish “comida.” In which case, I would recommend Museo del jamón. I suggest you try out one of the most frequented branches along Calle Mayor, at Puerta del Sol. (There are two Museos in the area, the other one is in Carretera de Jeronimo.) Here is where I had my first dinner in Madrid, and a taste of the savory Jamón Iberico, that much-talked-about premier ham product made from an olive-fed, black Iberian pig.

Popular for the numerous ham ( Are they even edible?) that hover above the sides of the restaurant as they hang from its ceiling, the Museo is a hands-down choice of many first-time diners in Madrid. And rightly so, since the restaurant offers not just high grade jamón, but a wide variety of fresh and full-flavored meat and sea food dishes as well.

It’s clear that the restaurant is a hot spot when it comes to anything that’s cured ham. It manages to be steps ahead of its competitors, which is why it is touted as a major player of the jamon industry of Madrid. Needless to say, when one experiences his first taste of the Spanish ham, it’s likely that it is thru Museo del jamón.

At Museo in Calle Alcala, you may opt to enjoy a sit-down dinner at its comidor on the second floor, where order is served within minutes (at least in my case); or have a quick sandwich and beer (or refresco) fix at the bar. If you choose the latter, you might be required (especially during meal hours) to display some jostling moves to be able to give your order and land a bit of dining space at the bar.

Popular dishes at Museo del Jamón (ones that I’ve tasted so far):

imageThe mixed carne dish is simply meat overload.  Allow your palate to revel in the richness and mouth-watering taste of  pork and beef fillet, bacon, and sausages – cooked either grilled or friedimage Probably one of the best frituras de pescados in town. Sea foods tend to be greasy when fried, and this one at Museo is no exception. But regardless, our plate ended up clean. The taste was just spot on that we thought it’s such a waste if any was left uneaten imageChistorra resembles the chorizo, only it is smaller, more like bite-size that you can just pop into your mouth to relish. I love that it is a bit sour and spicy, and served in heaping quantity. It jives well with any bread, albeit the baguette is a fine match. Chistorra comes drenched in a thick, reddish liquid which I mistaken as oil, but was told it was apple cider

1-euro Bocadillos, copa y bebida con aperitivo at Museo del Jamón

Now for those who love bocadillos but can only spend so much, there’s no other place to enjoy them but at Museo del Jamón. The restaurant offers six varieties of these sandwiches – jamon, queso, lacon, chorizo, salami, and salchichon – for an incredibly low price of 1 euro per piece. Tasty meat choices as liberal fillings to fresh, crunchy bread – who could resist such an offer? Many other items are available for 1 euro at the bar, like a bottle of Pepsi or 7-up or a copa of cervesa (which costs less, at 90 cents). What’s more – an order of any of these drinks comes with aperitivo, the Spanish term for aparitivo or light snack. Order a refresco or cervesa at the bar and it is served along with an aperitivo in the form of small sandwiches, empanadita, chips, or a few slices of jamon.

image The plain bocadillo de queso is the quintessential sandwich for days I want to go meat-less – that sadly becomes not so if my order of refresco comes with this aperitivo
imageBocadillo de salami is perfect for those who love spicy and salty meat. If only for the rich taste, it makes me wonder why the sandwich only costs a euro. Again, my refresco was served without any appetizer
imageSalami bocadillo and la copa de cerveza is an affordable food combo that seems meant to satiate a hungry soul. My beer comes with a mini jamon sandwich
imageBocadillo de Chorizo is another favorite. In fact, I took a few bite before I realized that I have yet to take a photo for my blog. Chips, this time, was served as an aperitivo

imageBocadillo de Lacon, made from the hindlimbs of pigs, is like spiced ham and saltier compared to the traditional cured ham. Its largely meaty and tasteful qualities make it my top favorite among all six sandwiches

imageBocadillo de Salchichon. The Museo at Carretera de Jeronimo has available dining counters set against the glass windows on its sides, affording full view of the busy streets outside

image Notice the slot machine near the bar, a common fixture found inside many food establishments in the city

image Display counter of various cured ham products for take-away
image Museo del Jamon along Calle Mayor

Bocadillo de Calamares: That Spanish Sandwich Goodness I Had Come to Love

Squid is an essential ingredient of that tasty rice-seafood-chicken dish beloved in Spain known as paella. There’s no perfect paella without calamari. It’s the same case as concocting this dish without saffron – don’t ever be caught doing that in Spain or risk the scorn of true-blooded paella lovers. That’s how important squid is to paella. But, are you aware of another popular Spanish dish that uses calamari? It’s that sandwich drenched in gustatory divineness – bocadillo de calamares.
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My delicious plate of bocadillo de calamares (also called bocata de calamares) costs 2.50 euro at Museo del Jamon Restaurante, located at Calle de San Jeronimo, Puerta del Sol

Jamon owns the title of Spain’s premier food – there’s no doubt about that. But, being a big sea food lover, I’m glad that the spotlight’s also on this squid sandwich fare. In fact, calamares is among the top choices as far as bocatas are concerned.  At first, I thought it’s an odd combination, calamari and bread. But after the first bite, I fell for it instantly. Since then, my palate has been pestering me in a regular fashion, making me crave incessantly for this wonderful deliciousness of a sandwich to which I have no choice but to satisfy – to my own utter delight.
imageBocadillo de Calamares is traditionally paired with a copa of chilled local beer (Mahou), but I’ve grown used to eating it with cold cola, which for me is the perfect wash-down beverage. Here, we dined at Cerveceria Plaza Mayor Bar, where a meal of bocata de calamares and cola is worth 5 euro. We paid an extra 10 for dining on its terrace.

Fried to perfection

The squid is dipped in batter and deep-fried just right to ensure that the meat isn’t tough or rubbery. Bocadillo restaurants in Madrid always cook their squid to perfection, and rightly so, unless they want their diners to endure prolonged mastication for naught (and lose valued patronage as a result). In the end, it is a simple bread-and-fried-calamares affair; but no doubt everyone will agree it to be exquisite gastronomically.

Overflowing goodness

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My fill for the day from La Ideal bar, located at Calle Botoneras. It serves some of the tastiest squid bocatas around, giving “next-door neighbor” La Campana good competition. The restaurant seems serious about its quick-service mission; always got my takeaways in a jiffy the few times I was there – whether there were huge crowds or not.

I veer away from those fancy restaurantes that offer hours-long dining consisting of multi-course meals (well, you have no choice really but to shun them if you lack the necessary ‘efectivo’), and rather eat bocadillo de calamares at my favourite sandwich bar. But what I really love about these establishments is that despite wanting on frills and refinement, they compensate with a generous amount of calamares. Yes, this is true every time. I like how my favorite bars like La Campana and Cerveceria Plaza Mayor fill my baguette plenty with these squid rings like there’s no tomorrow.

imageBocadillos at Plaza Mayor are usually overstuffed  with calamares to the point that pieces spill onto the plastic bag (which is totally fine with me since I’d have more to munch on). Prices range from 2.50 to 3.50. The popular La Campana Bar also found at Calle de Botonelas sells them for 2.70 euro each.

It’s common for calamares restaurants in Madrid to serve it baguette-and-squid plain – and nothing else on. This way, customers can appreciate fully the taste of the squid meat. Hence, don’t go looking for condiments spread over the squid rings – like mayonesa, aioli, lemon, or the other usual. Still, they are available upon request; restaurants readily accede knowing that some customers would want tweaks on their sandwich’s taste once in a while. But for me, the bare calamares-bocata combination always works just fine – it’s more than enough to satisfy my hunger.
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You might think that a sandwich as delicious as this might be complicated to prepare. On the contrary, it’s never rocket science. Once, I’ve seen a sandwich guy fry the squid rings, stuff them onto the baguette, wrap it, and hand it to the customer faster than you can say Jack Robinson.

Suffice it to say that even if bocadillo de jamon is hands down the one sandwich to beat here in Spain, calamares holds its own, and is an equally favorite option of many. It’s a must-eat bocadillo, one that shouldn’t be missed by any first-timer in Madrid. In my case, if I were to choose between jamon and calamares, I’ll go for the latter any time of the day.