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Beaucoup Bakery Owner Jackie Kai Ellis’ 10 Delicious Eats In Madrid

  • Carrasco Guijuelo in Mercado Antón Martín  I remember meeting a Spaniard in pastry school who passionately called pork the “King of Meats”. Now having tasted Spain, I understand from the bottom of my stomach.  This cured ham (also called Pata Negra) comes
    Carrasco Guijuelo in Mercado Antón Martín I remember meeting a Spaniard in pastry school who passionately called pork the “King of Meats”. Now having tasted Spain, I understand from the bottom of my stomach. This cured ham (also called Pata Negra) comes
  • Blood sausage at Casa Toni | When eating with the squeamish, this is one of those dishes you don’t name until they’ve had a chance to taste. Dishonest? Sneaky? That depends on how much they enjoy the dish before they know what they are eating. I first fel
    Blood sausage at Casa Toni | When eating with the squeamish, this is one of those dishes you don’t name until they’ve had a chance to taste. Dishonest? Sneaky? That depends on how much they enjoy the dish before they know what they are eating. I first fel
  • Offal at Casa Toni | Being of Chinese descent, I am very accustomed to eating offal. Celebrations usually included pig ears, cow tongue, duck feet and other peripheral parts. But the Spaniards have mastered how to bring out the best textures with amazing
    Offal at Casa Toni | Being of Chinese descent, I am very accustomed to eating offal. Celebrations usually included pig ears, cow tongue, duck feet and other peripheral parts. But the Spaniards have mastered how to bring out the best textures with amazing
  • Shrimp in chili garlic oil at La Casa del Abuelo | Founded in 1906, it is one of the oldest, continually operational restaurants in Madrid and this particular recipe for Gambas Ajillo has been served since the 40’s.  Stacks of small clay bowls are placed
    Shrimp in chili garlic oil at La Casa del Abuelo | Founded in 1906, it is one of the oldest, continually operational restaurants in Madrid and this particular recipe for Gambas Ajillo has been served since the 40’s. Stacks of small clay bowls are placed
  • Saam de Panceta Ibérica con Mejillones at StreetXO | Chef David Muñoz, known for his three Michelin stars at DiverXO, started this homage to Asian food stalls. They have the most inventive take on a pork belly ssam with vinegar-cured mussels, pickled shit
    Saam de Panceta Ibérica con Mejillones at StreetXO | Chef David Muñoz, known for his three Michelin stars at DiverXO, started this homage to Asian food stalls. They have the most inventive take on a pork belly ssam with vinegar-cured mussels, pickled shit
  • Oxtail ragu at Txirimiri | Usually the last stop on an epic food tour don’t get as much attention due to exhausted palates. It didn’t help that this unassuming restaurant, that seemed much more like a nightclub than a epicurean destination. However, the f
    Oxtail ragu at Txirimiri | Usually the last stop on an epic food tour don’t get as much attention due to exhausted palates. It didn’t help that this unassuming restaurant, that seemed much more like a nightclub than a epicurean destination. However, the f
  • Entire Dining Experience at El Triciclo | El Triciclo is a beautiful representation of current Spanish cuisine. With such an established culinary culture, it is sometimes difficult to forge new directions or fresh perspectives while still respecting the r
    Entire Dining Experience at El Triciclo | El Triciclo is a beautiful representation of current Spanish cuisine. With such an established culinary culture, it is sometimes difficult to forge new directions or fresh perspectives while still respecting the r
  • Polvorones de Almendra | I fell in love with this candy while living in Paris. One of my favourite sandwich shops sold jamon iberico de bellota with a simple fresh tomato sauce on bread, and they would always include candy as a treat in your bag. I got so
    Polvorones de Almendra | I fell in love with this candy while living in Paris. One of my favourite sandwich shops sold jamon iberico de bellota with a simple fresh tomato sauce on bread, and they would always include candy as a treat in your bag. I got so
  • One bite bar snacks all over Madrid! Simply genius! These tiny one-bite bar snacks are packed with so much punch, they are the perfect way to open up an appetite! You’ll often find them with briny olives, anchovies and other flavourful pickled gems.
    One bite bar snacks all over Madrid! Simply genius! These tiny one-bite bar snacks are packed with so much punch, they are the perfect way to open up an appetite! You’ll often find them with briny olives, anchovies and other flavourful pickled gems.
  • Bacalao from La Casa Del Bacalao | I had heard so much about dried salt cod in the past and never had the opportunity to try it until I visited Madrid. It’s such a staple in many countries including most European, Caribbean and South American places. So y
    Bacalao from La Casa Del Bacalao | I had heard so much about dried salt cod in the past and never had the opportunity to try it until I visited Madrid. It’s such a staple in many countries including most European, Caribbean and South American places. So y
  • Late Afternoon in Madrid
    Late Afternoon in Madrid
  • View of Madrid from the Gourmet Experience at the top of the Corte Inglés.
    View of Madrid from the Gourmet Experience at the top of the Corte Inglés.

Beaucoup Bakery owner Jackie Kai Ellis recently returned from a short, food-focused field trip to Madrid, Spain. Once again – as with her field trip to Paris last winter and to New York this past Fall – right before she left she promised us that she’d snap some photographs of the very best edibles that she came across. Go ahead and click through the images above to see (and almost taste).

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