Search locations or food
OR
Already have an account? Log in
OR
Cocido montañés
(Puchera montañesa, Mountain Stew)
The essential ingredients in this hearty Cantabrian stew include white beans and collard greens (berza), but the dish is commonly enriched with chorizo (pork sausage) and morcilla (blood sausage), pork ribs, and bacon.
It is believed that the stew was invented in the 17th century, but it was given its current name in the 1960s. Unlike many other types of Spanish stews where the broth is served separately, cocido montañés is typically enjoyed as a one-course meal.
WHERE TO EAT The best Cocido montañés in the world (according to food experts)
1
Recommended by Russ Pearce and 1 other food critic.
"This hearty dish was amazing and there was plenty of meat among the legumes."
2
Recommended by Fodor's Travel
"The menu focuses on standard highland comfort food, such as a delicious cocido montañes, at good prices."
3
Recommended by Juan L
Good and affordable option to try Cocido Montañés through the whole year (not only in winter).
4
Recommended by Juan L
Cozy and authentic atmosphere, preparing the cocido montañés as in the old times. Good and high quality ingredients.
Other Cocido varieties
