section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  The Madrilenian cuisine has received plenty of influences from other regions of Spain and its own identity actually relies in its ability to assimilate elements from the immigration.
  
  The cocido madrileño, a chickpea -based stew, is one of the most emblematic dishes of the Madrilenian cuisine. The callos a la madrileña is another traditional winter specialty, usually made of cattle tripes. Other offal dishes typical in the city include the gallinejas or grilled pig's ear. Fried squid has become a culinary specialty in Madrid, often consumed in sandwich as bocata de calamares.
  
  Other generic dishes commonly accepted as part of the Madrilenian cuisine include the potaje, the sopa de ajo (Garlic soup), the Spanish omelette, the besugo a la madrileña (bream), caracoles a la madrileña (snails, sp. Cornu aspersum) or the soldaditos de Pavía, the patatas bravas (consumed as snack in bars) or the gallina en pepitoria (hen or chicken cooked with the yolk of hard-boiled eggs and almonds) to name a few.
  
  Traditional desserts include torrijas (a variant of French toast consumed during Easter) and bartolillos.