Hand in hand with that true thunder dressed as a Nazarene, as the poet Antonio Machado would say, referring to that Spanish gentleman named Don Guido, who wielded his sword with one hand and beat his chest for forgiveness with the other, today, hand in hand with Don Hilarión, I invite you to join me through that traditional Madrid, where another of the most important places awaits us: Tapas y Cañas.
Don Hilarión, the immortal character of an immortal work that every Madrilenian of a certain age holds dear to their hearts, "The Dove’s verbena," was right: "today science advances that are outrageous," to the point that gastronomy, with the innovative power of creativity, adds new flavors, so that even traditional dishes leave a different taste in the mouth.
Located in the heart of the Literary Quarter, in the popular and welcoming Santa Ana Square, sharing the spotlight with famous period taverns and fine drinks, as Rabelais's famous character, the famous Gargantua, would say, the renovated Tapas y Cañas is another of those countless places in the area where you can eat every day, especially if, for one day, you decide to leave your lunchbox at home.
The last time I ate there, I emulated the famous biblical episode of those two well-known brothers, Cain and Abel, who, as the poet Machado also thought, ultimately represent the character of a nation like Spain. As we say here, about lentils, if you want them, eat them, and if you don't, leave them.
I ate them as a starter, and although they were far from fraternal homicide, like the famous case of the Adamic brothers, I could confirm, from the added seasonings, especially the aromatic herbs, that they also had a different and innovative flavor, as I mentioned at the beginning, which, from a digestive point of view, can be a real boon for delicate stomachs.
As a main course, and no less substantial after all, and since the lentils allowed it, another innovative dish fell, between sips of wine, into the spirited stomach of this emulator of Don Hilarión, offering him the opportunity to savor the delicacies of the sea and the austere presence of the land: curried prawns and vegetables.
For dessert, because sometimes you have to give in to those easily seduced eyes that see everything and want everything, profiteroles, as a sweet garnish, would be accompanied, so as not to lose good manners, by a pleasant rest on one of the many terraces in the Santa Ana Square, with the help of that metaphorical awakening of consciences: a well-tempered coffee and a small sip of that elixir of the gods, which, for creativity, is always orujo cream.
Both Don Hilarión and I hope you enjoyed the menu and invite you, without receiving any discount or commission, to try it for yourselves when you come to Madrid.
NOTICE: Both the text and the accompanying photographs are my exclusive intellectual property and are therefore subject to my copyright.
