The best Galician empanada in Spain? In Madrid, like the best fabada and like almost any regional product. It is not pride, it is a recurring joke outside the region and sometimes it is also a reality. As in the case of Mai e Matucha, the bakery located in Chamberí (Calle Fernández de los Ríos, 89) that has just received recognition in Madrid Fusion for the best Galician stew empanada.
The name behind the product is that of the Galician Miguel Fernández Vidal, who with the name of the empanadería (lexical invention for lack of a more precise word) pays homage to his two grandmothers: Mare and Matucha. And, in a way, with his empanadas he also does it.
This particular empanada has pork, Galician “unto Gallego” (smoked and cured pork fat), turnip greens, potato or rib. Everything is boneless and inside the table. And with this, the best Galician empanada in Spain is achieved.
The jury composed by Cándido Rial Rodríguez, general subdirector of valorization of the Products of the Sea; Martín Alemparte Vidal, director of AGACAL-Axencia Galega de Calidade Alimentaria) and Federico Regalado of Gastrónomo praised the fineness of the puff pastry and the filling of its interior.
Other empanadas and prices
Mai e Matucha has many other empanadas that justify the pilgrimage from other neighborhoods to Chamberí. Some examples are those of chicken and mushrooms, scallops, mussels and chorizo or beef.
The price of the winning empanada is 32€ and you can get between eight and ten portions.