To make known the gastronomic richness of the region through the typical sweets of each town in Madrid. And although only a few, such as the chocolate palmeritas from Morata de Tajuña, have earned fame -totally deserved, no doubt-, there is a great variety of Madrid desserts that deserve to come out of anonymity, something that Obradores Madrid (calle alcalde Sainz de Baranda, 16) has been working on for decades.
This “family corner full of flavors”, as they define themselves on Instagram, brings together in their establishment in the capital sweets from all corners of the region. But they do much more than “simply” offer them on their menu.
Not content with giving customers the chance to taste them -a step we recommend not to skip- from Obradores Madrid they offer a complete description of these sweets, which includes everything from their origin to their history or who makes them.
The result is a sort of documentary archive of Madrid desserts -which you can consult on their website-, a document of great value considering that, as Antonio, pastry chef at Pastelería del Pozo (considered the oldest in Spain) told us some time ago, some of them, such as bartolillos, are in danger of extinction.
Unknown sweets that you can try in Obradores Madrid.
To approach the typical sweets on the menu of Obradores Madrid is to do so, also, to an unfamiliar lexicon: here the desserts have names like retorcidos ( from San Martín de Valdeiglesias, spiral-shaped), repápalos (from Nuevo Baztán and similar to pestiños), aguamanil (from Alcorcón, with a sponge cake base and different fillings) or ombligo (from Pinto, with ingredients like carrot, strawberry and lots of chocolate).
Their origins are very varied and in Chinchón, for example, this lexicon is closely linked to the religious world: in this Madrid town two outstanding typical sweets are the tetas de novicia ( round, spongy buns with a certain vanilla flavor) and the pelotas de fraile (fried buns, filled with pastry cream or cream).
In other cases, however, the origin must be sought in the court: this is the case of the bizcotela, which according to Obradores Madrid is inspired by the “Bizcocho del Palacio Real de 1747”, created by Juan de la Mata, pastry chef of the Court of Felipe V.