The best tapa in Madrid is made in the bar of a service station in Alcalá

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The cocido roll from

, prepared by the cook

and stuffed with the traditional meats of the Madrid stew, has been the winning tapa in the final of the 1st Official Championship of Tapas and Skewers of the Community of Madrid, organized by the

.

Exit Alcalá, run for barely a year by

, is part of the chain of establishments generally located in service stations and highways.

For decades it served travelers who came to the old Alcalá intercity bus station.

The cover adds filo pastry to the usual ingredients of the stew, which wraps the old clothes of the stew.

The roll is accompanied by a piparra and a small container with broth.

It costs

and is served daily.

"Roseny and I looked for different ways to do it. The best one for us was the filo pastry that gave it texture and crunchy when fried. When you eat it, it's like an explosion. You have the cooked inside and the filo pastry on the outside, when you fry it it's crunchy and that makes the difference", explains Jáñez to the portal

.

The cook Roseny Brito and the person in charge of Exit Alcalá, Socorro Jánez. HOSTELERÍA MADRID

The finalist tapas played a close final before a specialized jury made up of professors from the Madrid School of Hospitality and Tourism and restaurant businessmen.

In the final, the cocido roll from Exit Alcalá faced the bola de cocido from Taberna Casa Maravillas, the Madrid chotis from Welkhome Club (also made with stew) and the Asian reinterpretation of the squid sandwich from BLT.

The winners have received the award from

, head of Marketing for Hospitality Madrid, and will represent the Community of Madrid in the Official National Tapas and Pinchos Championship organized by Hospitality Spain, on January 23 and 24 at

.

According to the criteria of The Trust Project

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