CA
CHO
S
PO
RUBÉN GALDÓN
eventy-five miles separate Gijón
from Cangas de Onís. This is the
way that José Antonio Fernández
has had to travel many Sundays
Josto avoid running out of meat,
not stop serving his signature dish: the
cachopo. O Pazo do Paradela opened four
years ago as Galician restaurant, but the
business did not prosper in a moment alre-
ady marked by the economic crisis. “I chose to diversify risk and look for a dish that
would distinguish us,” he recalls, and so
did the idea of developing cachopos with
Galician products. Word of mouth quickly
filled the restaurant, to the point of running out of raw material some weekends
and getting in the car to go to the other
end of Asturias looking for butchers open
even to the Sunday market in Cangas de
Onís, from where José Antonio returned