Nowhere is this fact more deliciously evident than in a steaming plate of huevos rotos, which literally translates to “broken eggs.” Traditional Spanish cuisine is very meat-and-potatoes. This family-run spot has been making cocido in the center of Madrid since 1870! Be sure to come hungry if you’re craving cocido! Huevos Rotos Insider’s tip: Taberna La Bola is our favorite place for cocido in Madrid. Some places serve both portions at once, which helps abbreviate the meal a bit. The chickpeas and veggies come first, followed by the stewed-to-perfection meat. The rest of the flavorful ingredients make up the main dish, often in two rounds. This steaming soup becomes the first course. Once the chickpeas, meats, and vegetables are finished cooking, cooks separate the broth and use it to make soup with small vermicelli noodles. The typical way to eat cocido madrileño is in two or three courses. The stew simmers for upwards of four hours, creating a blend of heavenly, robust flavors that make for the ideal cure to Madrid’s wintry weather.

The most common take on this traditional Spanish stew usually consists of a flavorful broth full of vegetables, chickpeas, chorizo sausage, and pork.

Cocido madrileño is the definition of Spanish wintertime comfort food, but not for the faint of heart (or stomach). 21.2 What is a specialty in Madrid? Cocido MadrileñoĪs the weather gets cold, the smell of this simmering pork stew begins to waft through the streets of Madrid.

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