Instead of hyping up gallinejas and entresijos, deep-fried tripe* served in few traditional restaurants across the city, we’re going to focus on the squid sandwich. (*Tripe as in stomach, both lamb and chicken stomach, to be exact.)
Not only does ‘squid sandwich’ have a friendlier ring to it, but it is also the most common and traditional street-food in Madrid.
Most Americans pair their calamari with marinara, yet in Spain squid is served between the halves of freshly sliced bread, sometimes with mayonnaise, other times without. One thing we know for certain is that no American will turn down fresh Spanish baked bread.
