High on a dry plateau far from the sea, the city of Madrid has long been known for its distinctive cuisine. Unlike much of Spain, where culinary traditions center on rice and seafood, Madrileños have spent centuries perfecting dishes that rely on a creative approach to nose-to-tail cooking. Offal, or casquería en español, remains popular in Madrid, and in this workshop you’ll join Arantxa, a Madrid local and Le Cordon Bleu-trained chef to learn the fascinating history of this style of cooking and the basics of preparing casquería. Arantxa will then demonstrate the preparation of Callos a la Madrileña, one of Madrid’s tastiest and most famous nose-to-tail dishes. This rich and hearty winter meal made of chickpeas, tripe, chorizo, and blood sausage is adored even by offal skeptics. You’ll receive the recipe beforehand so you can cook along with Arantxa. If you prefer, you're welcome to sit back and absorb the cooking tips so you can make your own Callos a la Madrileña later.
This experience is part of our Sunday Sabor series in partnership with Spain-based Devour Tours. Devour Tours connects people over food. Whether we're squeezing into our favorite Madrid tapas bar for a calamari sandwich, or hosting a paella workshop online with guests from all over the world, we are passionate about introducing people to the food and stories that make our cities unique. Through our interactive experiences, we aim to celebrate and preserve culinary traditions and history and support the small businesses that are the heart and soul of our communities.
Born and raised in Madrid, Arantxa is a professional chef trained at the Le Cordon Bleu cooking school. She loves exploring the markets of Madrid, and cooking traditional Spanish meals. She is a culinary guide and an experienced cooking school teacher and she is delighted that her recipes have traveled the world thanks to her students from all over the globe.
You're welcome to make your own stew along with Arantxa if you like, or you can follow along and learn new tricks and techniques for future culinary adventures. Most supplies and ingredients are available at any fresh food supermarket or specialty butcher, and all recipes and ingredients will be sent when booking.
Once registered, you can access the Zoom room for this experience through your confirmation email or Eventbrite account. Atlas Obscura online experiences are recommended for attendees age 13+.
This online experience will not be recorded, and no viewing of the experience will be available after the live event. If you are unable to attend the experience, please contact email@example.com for a date transfer or refund of your ticket.
This event is one of Atlas Obscura’s Online Experiences. At Atlas Obscura, our mission has always been to inspire wonder and curiosity about the incredible world we all share. Now, more than ever, there’s a need to stay connected—not only to our sense of wonder, but to each other.
We’re presenting this experience, and all of our Spanish in partnership with Devour Tours.
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Sun, Jan 24, 20211:00 p.m.–2:30 p.m.$25