The six wing sauces at Harold's: which one to order, and why
On a plate of wings the sauce is not a side. It is the dish. Here are the six we cook in house, what each tastes like, and which to order depending on who you came with.
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Southern fried chicken, New Orleans and jazz
What we know about the cooking of the American South, told from a kitchen in Chamberí: how real fried chicken is made, where the dishes come from, and what happens on our jazz nights.
Chicken and waffles: what they actually are, and where to eat them in Madrid
Fried chicken on a waffle. Put like that it sounds like a joke, and yet it is one of the most serious dishes in African American cooking. Here is where it comes from, and how we make it.
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Dinner with live jazz in Madrid: what a night at Harold's is like
Madrid has places with good jazz and places with good food. Both happening in the same room, at the same time, is rarer than it sounds. Here is how our one night a month works.
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Six signs that tell you fried chicken is genuinely Southern
Almost everything sold as fried chicken in Madrid is not Southern fried chicken. That is not a judgement — they are simply different culinary traditions. These are the signs that separate them.
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Soul food, Creole and cajun: the guide to understanding New Orleans cooking
Soul food, Creole and cajun get used as synonyms on almost every menu in Madrid. They are not: they come from three different places, three different histories and three different techniques.
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