[et_pb_section fb_built=”1″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” custom_margin=”-53px|auto||auto||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.7″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n
Madrid Chips<\/b>
<\/b>A true Spanish culinary institution<\/b><\/p>\n
Madrid chips, known locally as <\/span>patatas fritas<\/b>, are a true culinary institution. Often associated with the famous Madrid neighborhood of <\/span>Chueca<\/b> or the city’s historic factories, these chips stand out for their artisanal production method and simple ingredients: high-quality potatoes, olive oil, and just a pinch of salt.<\/span><\/p>\n Unlike the very thin, industrial version born in the United States in the 19th century, Madrid’s chip culture finds its roots in the stalls of churreros (churro vendors) during the 1960s and 1970s. Many families began by slicing and frying fresh potatoes in modest kitchens before selling them by bicycle through the capital’s streets. <\/span><\/p>\n In Madrid, <\/span>patatas fritas<\/b> are more than just simple snacks: they are an integral part of tapas culture. In the city’s traditional shops and grocery stores, chips are often prepared daily and sold by weight in paper bags while still warm. <\/span><\/p>\n The true Madrid tradition consists of enjoying them at aperitif time, sometimes topped with a pickled mussel or an anchovy, all drizzled with a dash of vinegar sauce.<\/span><\/p>\n Today, the name <\/span>“Madrid Chips”<\/b> refers to premium chips that have conquered the world.<\/span><\/p>\n Quality above all:<\/b> these chips are characterized by their inimitable crunch and authentic potato flavor, with no artificial colors or preservatives.<\/span><\/p>\n Iconic brands:<\/b> factories such as <\/span>Superbon<\/b> (whose roots and spirit are deeply anchored in the beating heart of Chueca), or family institutions like <\/span>Patatas Marisa<\/b> or <\/span>Bonilla a la Vista<\/b>, carry on this expertise.<\/span><\/p>\n Born in the Chueca district, in the heart of the Spanish capital, these artisanal chips are cooked using a traditional method based on simple ingredients: potatoes, sunflower oil, and salt.<\/b><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Madrid ChipsA true Spanish culinary institution Madrid chips, known locally as patatas fritas, are a true culinary institution. Often associated with the famous Madrid neighborhood of Chueca or the city’s historic factories, these chips stand out for their artisanal production method and simple ingredients: high-quality potatoes, olive oil, and just a pinch of salt. Humble origins in the streets of Madrid Unlike the very thin, industrial version born in the United States in the 19th century, Madrid’s chip culture finds its roots in the stalls of churreros (churro vendors) during the 1960s and 1970s. Many families began by slicing and frying fresh potatoes in modest kitchens before selling them by bicycle through the capital’s streets. The Spanish aperitif ritual In Madrid, patatas fritas are more than just simple snacks: they are an integral part of tapas culture. In the city’s traditional shops and grocery stores, chips are often prepared daily and sold by weight in paper bags while still warm. The true Madrid tradition consists of enjoying them at aperitif time, sometimes topped with a pickled mussel or an anchovy, all drizzled with a dash of vinegar sauce. The revival: “Madrid Chips” Today, the name “Madrid Chips” refers to premium […]<\/p>\n","protected":false},"author":4,"featured_media":257279,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[135,90],"tags":[],"class_list":["post-257320","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-3-windows","category-uncategorized"],"acf":[],"yoast_head":"\nHumble origins in the streets of Madrid<\/b><\/h3>\n
The Spanish aperitif ritual<\/b><\/h3>\n
The revival: “Madrid Chips”<\/b><\/h3>\n