Cachopo (dish)

Cachopo is a traditional dish from Asturias, a region in the north of Spain. It is a meat dish that is popular in Spanish cuisine and is often served in Asturian cider houses, known as sidrerías.

Description

The Cachopo is made of two large veal or beef steaks, between which a filling of ham and cheese is placed. The whole is then breaded and fried. It is usually served garnished with potatoes, peppers, or mushrooms. The dish is similar to the Italian dish Cotoletta alla Bolognese, but the Cachopo is larger and includes ham in its filling.

History

The origins of the Cachopo are unclear, but it is believed to have been created in the mid-20th century. The dish has become increasingly popular in recent years, both in Asturias and in the rest of Spain. There are even competitions held to determine the best Cachopo.

Variations

There are many variations of the Cachopo, including versions with different types of meat, cheese, and fillings. Some versions use chicken or pork instead of veal or beef, and the cheese can be any type of melting cheese. The fillings can also include other ingredients, such as mushrooms, peppers, or even seafood.

See also

• Spanish cuisine
• Asturian cuisine
• Cotoletta