Origin
Madrid, Spain
Description
Madrid's defining ceremonial dish — a massive pot of chickpeas, meats, and vegetables boiled together in a single vessel, then served in three courses (tres vuelcos) from the same liquid: first the broth with fine noodles or bread; second the chickpeas and vegetables; third the meats. The progression moves from lightest to richest, from most digestible to most complex. Cocido is everything and requires everything. A proper cocido includes: beef shank, chicken, morcillo, chorizo, morcilla, tocino (salt pork), punta de jamón, and at minimum three vegetables. The complexity is part of the point — it is a dish that brings everything together and allows nothing to be wasted.
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