Not every type of breaded and fried meat can be called cachopo. This traditional dish from Asturias has become one of the most popular in Spanish gastronomy. The word “cachopo” comes from the Latin “caccabum” which means “container”.
In the past, hollow tree trunks were used as containers (cachopos) to store the workers’ tools. The breaded steaks are very similar to these logs, which is why the name has caught on so well.
Initially, this was a dish typical of the Asturian bourgeoisie circles at the beginning of the 18th century. But it only expanded in Spain between 1950 and 1960, where Barcelona was no exception.
With the passing of time this succulent delicacy has become a very popular dish that you can taste in different restaurants in Barcelona.
It is composed of two thin and large veal fillets, stuffed with Serrano ham and cheese, all breaded and fried with egg, flour, bread crumbs and fried and served with peppers and potatoes.
Experts in the art of gastronomy affirm that to prepare a good cachopo it is necessary to select the best cuts of veal fillet, they can be hip, stifle and tapa. Bread it very well and choose very large pieces so that they can be folded like a booklet and insert the filling.
Another secret is frying. It is best to cook it with olive oil over medium-high heat so that it browns quickly, but without burning, and to keep moving the meat so that it fries evenly.
If you like cachopo you can eat the best. We tell you where
Taverna del Poblenou
Cachopo, bravas and rice dishes are their specialties, although their menu changes with the months. The dishes are prepared with care and dedication so that you can really enjoy good food. Located at Carrer de Llull, 147.
La Cuchara del Norte
This is an Asturian-Galician restaurant located inside the Hotel Viladomat that offers this traditional dish for an average of 20 euros per person. When you eat it you feel like you are really in the northwest of the peninsula. Located at Carrer Viladomat, 197.
El Furacu Sidrería
According to the story, this restaurant was the first place in Barcelona where cachopo was served for the first time. One of its varieties is the one with jerky and goat cheese. They are also specialists in the preparation of fabada, which was even qualified as one of the best in the world. Located at Carrer de Girona, 52.
Caramba Tapas
The average dish offered by Caramba Tapas costs 20 euros per person. It is quite generous: in addition to a powerful cachopo, it includes tomato salad, croquettes, cheese and unforgettable bravas. Located at Carrer de la Cera, 57.
It really is an exquisite dish.
