Two steaks stuffed
with cheese and ham,
breaded and fried.
Nobody can escape
the fact that this
combination of ingredients and techniques has very little
of Asturian. Several
national and international recipes exploit
the possibilities of
some ingredients that
are not hallmarks of
any particular region.
The president of the
Academy of Asturian cuisine, Eduardo
Méndez Riestra, it is
quite clear: “It is not
an Asturian invention, does not cease
to be a derivation of
the San Jacobo and
the Cordon Bleu and
others. It is an adaptation to our land of
an European dish.
The curious thing is
that outside of Asturias this did not work.
Where it has rooted is
here. In that sense, all
the dishes have spurious sources, no matter where they come
from, but where they
are consolidated”.