by Marina Diez
Cocido is a very filling stew, especially recommended for cold winter days, or for when you have been toiling away in the open air and need to get some of your energies back.
It is usually served in two stages. The first consists of a broth, straight from a large pan where all the stew’s meat has been slowly simmering all morning. The second course is usually presented in a tray placed in the middle of the table containing chickpeas, cabagge, potato, carrot, and all the meat: beef, chicken, ham, chorizo and sometimes morcilla (black pudding).
In the late forties and most of the fifties, when Spain was quite poor, this dish was served in many houses in Madrid six days a week. The exception was Sundays, when something special, like roast chicken, would be prepared.
Where can I have cocido?
• In Madrid, it’s very common to find cocido on Tuesday’s menú del día. It usually appears as two dishes on the menu: the soup as sopa de cocido, and the rest as segundo de cocido.
• Taberna Daniela: Metro: Goya, Velázquez, Príncipe de Vergara Address: C/ General Pardiñas, 21 Phone: 91 575 23 29 Hours: Daily 12-17:30 and 20:00-24:00 (to 1:00 Fridays and Saturdays).
See map below for location: