When and Where to Eat Cocido Madrileño

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:


About Katie

Katie is an English teaching assistant working at a bilingual public school in the center of Madrid.
This entry was posted in Eating out & Madrid Restaurants, How To's / Where To's, Traditional. Bookmark the permalink.

7 Responses to When and Where to Eat Cocido Madrileño

  1. ValenciaSon says:

    It looks very similar to the pucheros I ate in Valencia in my youth. Are they the same? Is that carne at the bottom part of the plate ternera? Is the broth served with rice or noodles? It looks really good!

  2. marina says:

    I guess it must be very similiar, but there are slight variations in each of the areas.
    The broth in Madrid is served with noodles and the meat is called ‘morcillo’ (not to be confused with morcilla:-)

  3. Richardksa says:

    Beware! I had a plate of this last week and cracked a tooth on a chickpea with the constitution of granite. The rest of it was delicious.

  4. marina says:

    Sorry to hear that Richard:-(

    My mother always checks the pulses for little stones, but I guess they don’t do that in restaurants.

  5. luke says:

    mmm…but I’m a glutton, I’d ask for more chorizo than that!

  6. Pingback: Patio Interiores - The Neighbours Inside Out - Notes from Spain: Travel, Living in Spain, Podcasts, Forum and Photos

  7. luigi says:

    we have the exact same dish in the Philippines. my mom cooks it once in a while

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