Cocido madrileño: meat and chickpea stew 
Cochinillo asado: roasted sucking pig (very typical of surrounding towns like Segovia) 
http://www.whatmadrid.com/food.html is the web of this information


Spanish eat a large midday meal, but start the day off with a simple morning meal. Do they really only eat a roll and coffee and then wait until 2:00 pm to eat lunch?
i take from http://spanishfood.about.com/od/spanishfoodfaqs/f/breakast.htm

Restaurante El Charolais, San Lorenzo del Escorial
The Charolais.
The Charolais. Street Floridablanca, 24 (San Lorenzo de El Escorial)
Cocidistas locals say is the best you can eat. They are 30-year history of a cooked starting with a defatted soup and continues with excellent ingredients: chickpeas from Fuentesaúco (Zamora), Galician potatoes, old hens segovianas, cured bacon Verin (Ourense), ribs Charolais Beef ... and up extra virgin olive oil Baena (Córdoba) . this is the best restaurant of cocido  madrileño of madrid  io take from guie repsol 

is a video of how to do cocido madrileño 

is a videro of food of madrid i do whit a aplication 

in  the restaurant Puerto Rico every day of my stay there was a recommendation of native people of Madrid and there are more locals than tourists and that says a lot of JOSE restaurants fabulous very attentive, helpful waiter looks who loves his work such people is what the world needs ... congratulations on everything and greetings from Mexico JOSE their clients and friends ... thank you very much for your attention, kindness and love to work. highly recommend i take from /www.tripadvisor.es/ 

                                                                           




 


madrileño of madrid