If there is a dish capable of leaving an entire table in silence (mainly because everyone is busy eating), that is the cachopo. Straight from the Asturian lands, this giant of gastronomy is not just a simple breaded dish: it is a true devotion.
What is a good cachopo really?
Let’s not confuse it with any breaded steak. A real cachopo consists of:
- The meat: Two huge fillets of Asturian beef, thin but juicy.
- The classic filling: Quality Serrano ham and creamy cheese that melts perfectly (like Cabrales or a good Asturian cow cheese).
- The breading: Crispy on the outside, golden to the right point, and without excess oil.
The 3 Golden Rules to Enjoy It
- To share (or not): A decent cachopo easily measures more than the plate it is served on. Come hungry or bring reinforcements.
- The mandatory pairing: A good bottle of natural cider poured at the moment to cleanse the palate between bites.
- The side dish: Homemade fries and some confit piquillo peppers. Nothing else is needed.
A matter of debate:
Are you a purist of the traditional ham and cheese cachopo, or do you like to try modern versions with cured meat, goat cheese, or caramelized onion?
👇 Leave me your favorite filling in the comments!