Cooked from La Clave
** [NOTICE TO THE LOVER OF COCIDO MADRILEÑO]** We have updated the list with the new additions this year: these are the best cocidos madrileños of 2019.
CAROLA HOUSE . The one with the open bar: yes, just as you are reading it, at Casa Carola there are cooked open bar It is one of the stews that cannot be missed on any route. Famous for its clay jugs and checkered tablecloths, Casa Carola's stew is distributed in three turns where Iberian bacon, black pudding, cane bones and string chorizo finish off the dishes.
With the leftover meat, at night you can find other dishes such as fried chickpeas with chunks or a morcillo hamburger. And, of course, wines from Madrid. Address: Calle de Padilla, 54. Price: €29/person.
** LOS GALAYOS .** The classic: there isn't a person in Madrid who hasn't eaten the stew at the traditional Los Galayos restaurant. More than a century old, the central temple of good eating is reserved one of the oldest stews in the capital.
Cooked in two turns, with a not excessively greasy soup and a second turn in a clay pot with top quality bacon and simply delicious stuffing. Address: Calle Botoneras, 5. Price: €18.75/person.
The open bar at Casa Carola
THE KEY . The one with four turns: yes, friends, there is a stew with four overturns and that one is in the heart of the Salamanca district, in La Clave Restaurant. The Club de Amigos del Cocido chose it as one of the best cocidos with the highest average grade: 8.55 out of 10.
His four overturns make a tour of Spain with spring onion and chilli pepper to accompany the soup, Pedrosillano chickpea, Galician potato, Asturian veal shank, Iberian bacon and free-range chicken. worth mentioning is his pringá croquette. In addition, they are encouraged to make the pairing with Navarran wines and French champagne, quite daring. Address: Calle Velázquez, 22. Price: €28/person.
** LA DANIELA'S TAVERN .** The express stew: is the 'jack, horse and king', as they call their three overturns of the stew. This well-cared-for tavern, located opposite the Reina Sofía (although it has three other locations), has carved out a niche for itself among the important cocidos in recent years.
Its stew brings us Fuentesaúco chickpeas with stuffing balls and meat accompanied by cane bone and bacon. Its tomato sauce is simply delicious and its quantities are abundant, but if there is something that stands out, it is that the service is very fast. Address: Plaza de Jesús, 7. Price: €26/person.
La Clave, the one with four turns
** LA BOLA .** The story: it is exciting to know that La Bola stew is a recipe that is about to fulfill nothing more and nothing less than 150 years. Another essential in any self-respecting cooked route and that has already become well known for delighting celebrities such as Ava Gardner.
Its stew is made as in the old days, in clay container and in the fire. Cooked in three turns that competes in fame with Malacatín, with the Asturian seal of the great-grandmother Cándida in her chorizo , which gives it that special touch. The vegetable is usually the third turn. Address: Calle de la Bola, 5. Price: €21.50/person.
** CRUZ BLANCA VALLECAS .** The one that takes 15 hours: National Hospitality Award 2015, Best terrace in Madrid in 2017 and renowned fabada. Nevertheless, it is its stew that has conquered the palate of the people of Madrid , sneaking into the lists of the most requested in the last ten years.
The stew of the famous Vallecas restaurant It takes up to 15 hours to cook and is accompanied with chicken, chorizo, black pudding and cabbage. Its exceptional flavor is the result of work done with care and patience. And if you are not able to finish it, do not despair, they give you a tupperware and you take it home. Address: Calle de Carlos Martín Álvarez, 58. Price: €21/person.
Cruz Blanca Vallecas takes 15 hours
** PONZANO RESTAURANT .** The one in the neighbourhood: those who are adept at the practice of ponzaning can well attest that if we have to talk about a stew from the fashionable gastronomic district of the capital, that's the restaurant Ponzano. The stew is served every Wednesday and it is an institution.
Cooked in three turns, not excessively fatty but powerful in flavor and can be ordered on request. Chickpeas from Fuentesaúco accompanied by stuffing and top quality meats with vegetables from the garden at the best price. They say they also make a potato omelette stuffed with tripe. It's all asking. Address: Calle Ponzano, 12. Price: €16.50/person.
Carmen's elegant stew
MANOLO 1934 . The one with a Galician air: despite the fact that it is one of the restaurants that most captivated us for its tripe and tapas, the popular Galician restaurant in Argüelles presents us with a stew with certain novelties such as braised cabbage with paprika sauce from La Vera, which gives it an almost aphrodisiac touch.
José Ramón Rodríguez accompanies his stew with blood sausage, chicken, onion blood sausage, pork bacon, chorizo and pork knuckle. And you can not miss the green chillies in oil A real pleasure. Address: calle de la Princesa, 83. Price: €20.80/person._
** MALACATÍN .** The one on the waiting list: we already told you about it back in the day and we'll repeat it again. Malacatín stew is possibly the best stew in the capital and its fame precedes it so much that there is a long waiting list to be able to enjoy this bacchanal of flavor.
Cooked in three turns that opens with a soup as mythical as it is forceful , dark in color, very dense and accompanied by spring onions and piparras. Chickpeas from the land of Castilla and viands among which the pig's trotters and a morcillo preside that wakes the dead. Address: Calle Ruda, 5. Price: €21/person.
The Galician air of Manolo 1934