Ibero-American dishes to eat in summer

The influence of Ibero-American cuisine in Madrid can be seen in a wide and diverse gastronomic offer. Mexican, Peruvian, Argentinean, Ecuadorian, Colombian and many other countries restaurants have established themselves in the capital to bring the most authentic and traditional flavors of each region.. A fusion of different ingredients, techniques and customs that enriches and diversifies the city's offer.

The mark that Ibero-American gastronomy has left in Madrid in recent years is still a sample of cultural exchange and the connection that exists between both regions..

Latin American dishes in Madrid

Dishes such as Peruvian ceviches, Mexican tacos, Venezuelan arepas, empanadas and Argentine roasts, not forgetting the most traditional Spanish dishes, such as paella or gazpacho, have become favorites among locals and tourists who seek to taste the diversity and culinary richness of Ibero-America. And not only in international or specialized restaurants, but in all kinds of establishments.

Gazpacho

One of the most popular dishes in Spain is gazpacho, a very nutritious and refreshing option for the hottest times. The original recipe (which did not incorporate some current ingredients such as tomato) has evolved over time, giving rise to different variants in different regions of Spain.. Currently, the most popular internationally is the Andalusian gazpacho.

It is a cold soup made with tomato, pepper, bread, garlic, olive oil and vinegar, although it can also include other ingredients, either in the soup itself or as a garnish, such as cucumber or onion.. In Madrid, there are many restaurants where you can try a good gazpacho. For me, one of the best is that of Zalacaín.

The tacos

From pre-Columbian times to the present, Mexico has developed regional cuisines with very different recipes.. But, without a doubt, tacos are among the best-known dishes worldwide.. They are very versatile and tasty preparations consisting of thin and round flour tortillas, generally corn, that wrap different fillings based on meat, sausages or vegetables with various sauces..

Many restaurants in Madrid (and not necessarily Mexican) offer tacos on their menu. One of my favorites is Abya and her Andalusian-style marinated sole taco, piquín chile cream and pickled avocado. They also have very good tacos in Quinto Elemento, like the one with eggplant in tempura or the one with hake with a touch of lemon grass..

The guacamole

Guacamole is based on one of the most important products that the Spanish brought from America: the avocado.. It is made with ripe avocados, serrano peppers and lime juice, and you can also add tomato, onion and cilantro..

In Madrid, probably the most recommendable is that of Roberto Ruiz, in Barracuda MX, and now also in his new space in El Corte Inglés de Serrano, Can Chan Chán. You can also try a good guacamole at the Jerónimo restaurant at The Madrid Edition hotel. Or in some establishments that are not really dedicated to Mexican cuisine, such as Bibo, by chef Dani García.

The ceviche

Although it is widely consumed in several Latin American countries, ceviche (or cebiche) is an iconic dish of Peruvian cuisine, where it was declared a Cultural Heritage of the Nation.. Especially refreshing during the summer, it is made with fish or shellfish marinated in lemon or lime, onion and some other ingredients such as chili, cilantro and celery..

In the capital, we can have it at the Llama Inn restaurant or in Tampu, but also in non-Peruvian restaurants, such as Amazónico. It is a healthy dish, very pleasant to the palate and that allows many variations.

The arepas

The arepa is a food of pre-Columbian origin, typical of Venezuela and Colombia.. It consists of a corn dough in a circular shape, fried or roasted, which can be eaten as an accompaniment to meals or with a wide variety of fillings of shredded meat, grated cheese, chicken, eggs, or even sweets..

There are several Venezuelan restaurants in Madrid where you can taste good arepas, like La Cuchara, in the Salamanca neighborhood, Terezza or Apartaco, but also in other restaurants like Coque.

the quinoa

Quinoa is native to the Andean highlands, but its cultivation has spread throughout the world. It is a very nutritious and versatile grain that can be used in a wide variety of preparations..

Although it is part of some typical dishes of the Ibero-American regions, perhaps its most common use in Madrid is in the form of salads, with various ingredients such as avocado, tomato, cucumber, corn, meat and fish, and seasoned with some type of vinaigrette. Ultramarinos Quintín, for example, is a good place to enjoy this great food.