About
At Vuida de Vacas we define our cuisine as cocina tradicional de mercado or market-fresh traditional cooking. We use only seasonal produce, and our dishes hail from popular tradition. From the 20th century early years till now we continue to serve dishes which have their origin in traditional Madrileno or Segovian fare: callos a la madrilena (Madrid-style tripe); gallina en pepitoria (chicken fricassee: chicken in an egg and almond sauce); garlic soup, cocido (the Madrid version is a consomme with chickpeas, cabbage, chorizo and meat added)
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