COCIDO MARAGATO

This is undeniably one of the hallmarks of hearty meals, whose popularity goes well beyond León. Typical from popular fireplaces, it is worth having it in Astorga and nearby villages such as Castrillo de los Polvazares or Santiago Millas. Cherished by natives and visitors, its origins are unclear, just like the Maragatos, the people from the area. Most likely, it was a farmers’ dish. Due to their exhausting work, they needed a filling meal in just one course. In fact, it contains a soup, cabbage, chickpeas and seven types of meat, plus dessert.

Its most outstanding particularity is that it is served in the opposite order. Whereas the other Spanish cocidos consist first of the soup, then the vegetables and chickpeas and finally the meat, the Cocido Maragato is served the other way round (meat goes first). The best way to end this lunch meal is by having natillas con bizcocho (custard with sponge cake).

Cocido maragato

This is the most characteristic dish from the province. Patience is necessary both in its preparation as in its delight. A meal that opens with seven meats is wirth the time to indulge in all its parts.