Gastronomy of Aranjuez

Preface	Arancetana gastronomy evokes its ancient Royal Place tradition, that conjugates the architectural and monumental brilliance with the natural and landscapistic wealth, represented by its gardens and orchads, origin of unbeatable products (cereals, fruit-bearing, vegetables and hunt) that they can be summarized in four of its characteristical foods: the asparagus, the trout, the pheasant and the strawberry. Even though it is true that in the restaurants of Aranjuez you can taste the traditional foods, endorsed by whole families devoted to the hearths or to the room, - thus as more than a cook with international recognition -, the culinary trade has not abandoned the plates and ingredients of the most select Spanish and international gastronomy. A test of all this is the important restaurants fan that certify the gastronomic offer of Aranjuez, chance the most assorted of the Community of Madrid, about with 5,000 permanent dining room places, to those which are added the warmth and the fair of the bars, taverns and other innkeeper establishments, as the popular gangos, name with the one which is known the lunchrooms located about the Tajo river, that in the summer season offer a fresh environment, quiet, familiar and attainable to every economiy. The typical gastronomic specialties are:
The asparagus	It seems that its cultivate in Aranjuez was introduced by the great gardener Boutelou, who brought it from Holland in the century XVIII. Nowadays it is a symbol of the orchad of Aranjuez and an obligated plate, fresh so much as in preserve, with sauce mahonesa or vinagreta, revolved, in tortilla, roasted or to the plate.
The pheasant	It's a characteristical fowl of our forests, it admits also very assorted preparations and presentations. It has been converted into the strong meal, non-replaceable, beacuse its succulenty and flavor, in any menu of Aranjuez.
The strawberry and the fresón	Typical fruits from the orchad of Aranjuez, with international reputation. The fresón (bigger), of the variety mariguin the most extended, it can be taken as dessert, the same as the strawberry, with scum, milk, orange or wine juice.
Other products	In addition to that mentioned meals, base for making a menu ribereño, we can not forget other natural products from the orchad, as the assorted vegetables offer. One must to highlight, by its abundance and quality, the artichoke, the peppers, the fresh fruit (pears, apples), the lettuces and tomatos, etc., that make honor to the praises paied by Mateo Alemán in the century XVI.