14th Cocido Madrileño Gastro Route

Madrid´s signature winter dish, Cocido Madrileño is taking centre stage in some of the capitals most emblematic restaurants offering their own versions of this classic dish.

Before the Spring sunshine warms us from the harsh Castilian cold winds that lash the capital the 14th gastro route to try the best cocido is a time honoured way to combate the cold!

This year´s Ruta Madrileña runs until 31 March and includes many of Madrid´s favourite restaurants participating.

You can check the participating resturants here.

Cocido madrileño (literally “Madrid stew”) has long been a Madrid favourite.

The stew is a three-course meal of soup, chickpeas, vegetables and meats. Chickpeas are essential. Then come potatoes, carrots, garlic and cabbage as well as other seasonal vegetables such as leeks and turnips can be included.

The finale is the meat element – usually pork is used (pork belly, chorizo & morcilla blood sausage are the most common), or cuts of the bone where the fat add to the taste. Some people prefer a chicken or beef meat base. It’s a dish regularly served at family gatherings and special occasions but also can be found on the menu of many of Madrid´s traditional restaurants and taverns.

The origin of the dish is believed to be a Jewish, when it was known as adafina, a traditional Sephardic Sabbath meal with a chickpea base accompanied by vegetables and lamb.

The meal was (and is) served in three vuelcos (literally turns but meaning servings). To start the broth is served often including noodles. Following this are the chickpeas, vegetables, and potatoes and finally the meat..

The recipe was prepared before the sabbath and slow cooked over it in a large clay pot.
Even to this day any good Cocido restaurant will need advance notice of your coming to prepare the dish with plenty of time for your visit.
Following the expulsion of the Jews of Spain following the edict of 1492, the dish remained, but rather than lamb, pork and lard became the staple meat ingredient and its Jewish origins lost over time.

It proved popular over the years due to its low cost base and even today you can go to the shop and buy the basic ingredients in a pack for a few Euros. In restaurants Cocido Madrileño remains popular and though not universally loved it is very much part of Madrid´s gastronomy.

Washed down with a good strong red wine its a meal to enjoy with time on your hands!

If you do try the participating restaurants this year you can vote for the best by category.



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