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:
Comments
Comment from marina
Date: April 14, 2008, 8:55 pm
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:-)
Comment from Richardksa
Date: April 15, 2008, 12:15 pm
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.
Comment from marina
Date: April 16, 2008, 5:07 pm
Sorry to hear that Richard:-(
My mother always checks the pulses for little stones, but I guess they don’t do that in restaurants.
Comment from luke
Date: April 17, 2008, 10:12 am
mmm…but I’m a glutton, I’d ask for more chorizo than that!
Pingback from Patio Interiores – The Neighbours Inside Out – Notes from Spain: Travel, Living in Spain, Podcasts, Forum and Photos
Date: May 8, 2008, 11:36 am
[...] We’ve heard wild creaking bedsprings at midnight, seen marijuana plants where now you see the geraniums, get woken by the breakfast sounds of the kids on the third floor at 7 am, and have to shut all the windows against the strong smell of cocido that rises for a five hour stretch every thursday morning. [...]
Comment from luigi
Date: May 11, 2008, 12:52 pm
we have the exact same dish in the Philippines. my mom cooks it once in a while
Comment from ValenciaSon
Date: April 14, 2008, 12:40 pm
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!