Is there anything more “Madrileño” than eating a Cocido with your family on a feast day? Close your eyes, visualize yourself at home on a winter Sunday, the smell of a Cocido invading the innermost places of the house and the memory, listening for hours the bubbling of the stew made in a crockpot or, in the lack of that, in a modern pressure cook. It is practically impossible to forget such moments that bring us back to home, to the family warmth, definitely, to our roots. And what better excuse for reuniting the family that inviting them to home in order to eat a tasteful Cocido. The chorizo and lard greasing the conversations, the jokes about who have or who is the black chickpea*. And, whether you were one of those who seeks for warming up with a fresh homemade food in winter time or you were looking for a familiar reunion, you should organize a stay spoon in hand around the hearth, no one would be able to tell you No.
However, this typical dish, not only speaks about familiar memories but also about the regional roots and history, as well as all the peoples who shaped our own identity and culture, to whom we owe our open and caring nature. And is that the first Cocido was made by the first Jewish who settled down at the Guadalquivir´s north several centuries ago. The Cocido reminds to the Adafina, a Kosher dish from the Sephardi tradition. But, Cocido also speaks about the Carthaginians who brought in the chickpeas or, even, the hatred professed by the Romans to them, the chickpeas, they professed the same utterly hatred to the Carthaginians, as well, though. On the other hand, it is thought that in VI century the pork meat was introduced into the crockpot, as it was forbidden for the Kosher food, therefore the principal ingredient of the Adafina was the lamb. After the roman empire and the barbarian invasions, Muslims gave us so many presents as, for instance, rich vegetables and fleshier chickpeas. However, it wasn´t until the America´s conquest that Cocido obtained its pungent smell and colour. Thanks to the potato´s discovery and pimentón*, which stained and enhanced the flavour of the whole stew. But, undoubtedly, we should thank the paprika the birth and creation of our intensely tasteful Chorizo, which with its smoky tones gives the characteristic colour to the first “vuelco” *: The soup
Either in two or three vuelcos there is nothing more madrileño than enjoying a Sunday with your family around a good Cocido Madrileño
* To be the black sheep
*Pimentón. Spanish paprika
* Cocido is served in three times namely vuelcos