CA
CHO
PO
and associates the rise of cachopo to “the
Asturian fartona way of life.” A fartón in
Asturian is an insatiable guy at the table,
with good appetite. And the dish in question is of considerable size and weight.
The president of the Asturian Gastronomy Academy remembers that in this
respect the most direct cachopo’s precedent is the steak served at “Casa Colo in
Ceceda, which is of a size that you can
not kill you.” And he concludes: “In Asturias is what you want, you wrap the food,
and as the cachopo, nothing else.” Cachopo as a stomachal challenge.
But there is another point that brings
Nacho Gancedo, author of two published editions of The Cachopo Guide: “It’s
a product that always gives conversation
topics, people comment on the social
networks about its size, quality, presentation ...” I know because his Facebook
page has over 20,000 followers, others as
THERE ARE MANY CACHOPO’S
VARIETIES AND EACH YEAR
VARIOUS COMPETITIONS ARE
ORGANIZED
Cachopo approaches to 9,000. The comments in these forums 2.0 soar whenever
information is published about the plate,
and it is unquestionable that the time in
which we live is dominated by virtual interaction services like Twitter, Instagram,
Foursquare or Foodspotting. Fillers and
battered fillets cause excitement at that
level. The cachopo as viral phenomenon.
Gancedo decided three years ago to start
exploring, collecting and writing a guide about cachopo. In 2013, he published
the first edition and a few months ago the
second, “a total of over 500 restaurants
have been interested in appearing in the
guide, I had to sift through”. Both have
been bestsellers. He is now immersed
in Madrid cahopo guide, noting that the
Asturian dish arouses interest beyond
Pajares. “They have contacted me restaurants around the country, including Sou-