He cachopo It is one of the most popular dishes in Asturian gastronomy. A dish as simple as it is delicious, although achieving an excellent result is a matter of quality of raw materials and a lot of skill.
These are two beef fillets breaded and stuffed with cheese and ham. The first written references to this “Asturian style steak” appear at the beginning of the 18th century. But its popularity came in the 1950s, after the Pelayo restaurant in Oviedo incorporated it into its menu in 1947. Little by little, it and other Asturian restaurants became a classic on their menus.
Cachopo also has a prominent place in Salón Gourmets, the gastronomic fair that celebrates its 37th edition between April 22 and 25, celebrating the seventh edition of the National Contest “In search of the Best Cachopo Made with PGI Asturian Veal.”
Los Arcos, in Cangas de Onís, has the best cachopo
The first is a contest called by the Regulatory Council in order to give added value to the already famous cachopo and support the hospitality establishments that make it with Asturian Veal PGI. Different restaurants in Spain have participated: interested parties who registered received the anonymous visit of a representative of the organization who tried the dish on site.
From among all the participants, they were chosen the 13 bestFor the first time, this Monday, April 22, they prepared their recipes in Salón Gourmets before the Jury. In this context, the Jury has evaluated the presentation, the breading, the originality, the filling, the point of the meat and, of course, the flavor.
The Los Arcos restaurant, located in Cangas de Onís, has been the winner of the first prize. “It uses Asturian beef sirloin, which is combined with cream cheese from Los Beyos, Iberian shoulder and smoked cheese from Pría, and breaded with panko so that it is crispy. On top, place an fine veil of Iberian bacon from Joselito and garnished with French fries and a wild eel cream”, they describe the product from the same restaurant.
The second and third prizes have also gone to Asturias, to Sidrería Fonte Villoria, in Lugones, and Restaurante Casa La Nicia, in Ules, respectively.
