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There is nothing better for a cold winter day, than a hearty plate of cocido madrileño and a good glass of wine.
History of the Cocido Madrileño
The madrilenian stew one of the most typical dishes of Madrid has its origin in the Sephardic Gastronomy, in a stew made of chickpeas, lamb and vegetables called Adafina.
The original Adafina would be left to cook in a pot since Friday night to be eaten during the Sabbath, and just like we do now with the Cocido, it would be eaten in three stages, first the soup, followed by the chickpeas and vegetables and finally the meat.
With the expulsion of the Jews and the growth of anti-Semitism during the Inquisition, the converted Jews started to add pork meat and produce such as bacon, chorizo and blood sausage into the stew to prove themselves as Christians.
Food of Kings
It is a kwon fact the Charles the First of Spain, and his son the King Philip the Second where very keen of the Cocido MAdrileño, so it is not surprising that their descendant, Anne of Austria, daughter of Philip III of Spain and mother of the future Louis XIV of France, would ask in Paris to have Cocido Madrileño served for her in her room.
The Madrilenian stew today.
This dish is still eaten in many Spanish households during the winter months, and there are some restaurants which are famous for the way the make it. Even if its presentations has change over the years it maintains its essence which comes from the soup, chickpeas, vegetables and meat, cooked in a slow fire. This combinations brings to the table a plate full of flavour and tradition.
Below you will find some of the places that are know as the Cocido temples of Madrid. ¡Enjoy!