The signature dish: potatoes fried until golden and crispy, topped with two warm egg yolks and slices of jamón serrano. As the yolks break, they coat the potatoes in a creamy sauce. Taberna Almendro 13's version is simple and honest—quality potatoes, good ham, fresh eggs. No fancy garnish. This is the huevos rotos every Madrid local would serve at home if they had time.
Tips from diners
Huevos rotos are best eaten standing up within 2 minutes of arriving at your table — the potatoes stay crispier when eaten hot.
After 9 PM, the bar is jammed with local crowds. Arrive by 8:30 PM if you want a standing spot or squeeze onto a table.
Roscas are Taberna Almendro 13's house specialty—unique to this bar. These are not pastries but rather rounds of dough resembling enormous pretzels, filled with jamón and cheese, and baked until golden. They're more substantial than a tapa and meant for sharing or eating standing up as a quick meal. Reviewers describe them as addictive once you understand what they are.
Tips from diners
The rosca is substantial enough to be a light meal on its own — order one rosca with a beer and you have dinner for €7.
Order the rosca for takeaway late night (after 10 PM) — it's perfect for eating walking back to your hotel.
A simple variation on the huevos rotos—here the eggs are scrambled (not fried) and mixed with jamón, served with toasted bread on the side. Less dramatic than huevos rotos but equally satisfying for breakfast or a light supper. The eggs must be cooked low and slow to stay creamy, which Taberna Almendro 13 does perfectly.
Tips from diners
Order the revueltos with pan (toast) and a café con leche for a complete Madrid breakfast for €8-9.
Papas emporrás are fried potatoes topped with flaked salted cod (bacalao) and sometimes a béchamel-like sauce. The salinity of the cod balances the richness of the fried potatoes. This is a classic Madrid tapa, less famous than huevos rotos but equally traditional. Reviews call it one of the better versions in La Latina.
Tips from diners
Papas emporrás are less crowded than huevos rotos — if you want to avoid the huevos rotos line, try this instead.
These are simplicity itself—thick slices of bread toasted and topped with jamón ibérico de bellota, the finest grade of Spanish cured ham. The warm toast makes the fat in the ham glisten and smell wonderful. Taberna Almendro 13 sources good ham, so this basic tapa is more than it appears.
Tips from diners
Ask the server which ham they're using today — if they have jamón ibérico de bellota, order the tostas to experience the difference quality makes.
Taberna Almendro 13 was established in 1993 on Calle del Almendro in the heart of La Latina. It dedicates itself daily to keeping alive the essence of traditional Madrid cuisine. The bar is famous for huevos rotos with ham, scrambled eggs, and a peculiar specialty called 'roscas'—oversized, filled bagel-like creations. No reservations, cash-only, no soft drinks (wine, beer, water only). Diners stand or squeeze into tiny tables, and after 9 PM the bar is packed with locals and tourists fighting for standing room.
No reservations at all — first come, first served. Arrive at 1:00-1:30 PM or 8:00-8:30 PM for lunch and dinner peaks. After 9 PM it's standing room only with a crowd.
Cash only, no cards — bring euros. No soft drinks available (wine, beer, or water only). The bar fills fast; don't expect to sit at a table during dinner rush.
This is a late-night destination in La Latina — people come here after midnight to eat standing up before heading home. It's an experience, not fine dining.
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