Cocido madrileño

Cocido, chickpeas, cabbage and boiled meats simmered together and served in passes, the broth first, then the rest. The stew the house is known for, and our lunch.

Boiled-meat pots at 6 more kitchens

Malacatín

Spanish · taberna · cocido · La Latina, Madrid

Calle de la Ruda 5, 28005 Madrid

A La Latina taberna that has simmered cocido, Madrid's chickpea stew, for well over a century, kept by four generations of one family. Lunch here is the pot.

The proof, in the house's own words

Why the cocido

Strong evidence

Technique
A slow pot of chickpeas and meats, served in passes.
Menu ↗
Tradition
The first cook's cocido, served by the same family for four generations.
House history ↗
Sourcing
Chorizo from León and morcilla, blood sausage, from Asturias.
House history ↗

We'd add

Our runner-up

Callos a la madrileña

Callos, tripe braised with paprika and chorizo. The stew we'd pick on a day without the cocido.

The same family

Tripe at 6 more kitchens

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