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):
The 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 fried 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 Chistorra 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.
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
Bocadillo 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
Salami 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
Bocadillo 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
Bocadillo 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