Cocido Madrileño
The Spanish capital's favourite stew is usually made from chickpeas, potatoes, carrots, chicken and pieces of black pudding. Thick and filling, it constitutes the basis of a winter lunch menu for most restaurants in Madrid. The preparation of the dish is a lengthy process, for the chickpeas need to be soaked for an entire night before cooking. Cocido is best prepared in an earthenware pot, and when ready, should be served in three separate courses: first the broth with a small amount of rice, then the chickpeas with vegetables, and the meat at the very end.

Callos a la Madrileña
Tripe stew is a fairly popular dish all over the country. However, the nation's favourite way of preparing it was first developed in the capital. The traditional Madrid stewed tripe is a mixture of pieces of beef tripe, snout and hoof, as well as chorizo, black pudding, tomatoes, hot pepper, onion and garlic. After the cooking process is completed, the stew is stored in a cold place for an entire day before being reheated and served. Traditionally, a portion of callos is accompanied by a large amount of fresh bread.

Lechón
One of the most traditional roasts of the central Spanish meseta is a suckling pig, commonly referred to as lechón. In order to get a very crispy skin and delicate meat inside, it's roasted over charcoal for an entire day. The preparation of lechón is usually occasioned by national and local festivities, such as the Fiestas de Barrio (District Festivals) and family gatherings. The tasting of the lechón usually constitutes the high point of such celebrations. There are multiple ways of serving the roast. Most often, it's accompanied by a liver-based sauce. Other popular additions include steamed buns and a sweet-plum sauce.