that he includes cachopo in the menu, as
he did when he opened the now two stars
Casa Marcial 20 years ago: “I determined
to make a good cachopo. We used good,
tender meat, and ham and cheese and
breaded it with egg and bread crumbs”.
Although he decided to stop serving it because he thought it was incompatible with
haute cuisine: “As other traditional dishes
is, cachopo is not seen as haute cuisine.
It can be a popular dish that can be made
very nicely “.
Which takes us straight to ...
sells the dish, said that “if you compare
the prices collected in 2013 under the guidance of 2015 coming out now, an increase
is noted, although the establishment that
more could rise did it by a 20%, but there are many cases in which the numbers
remain.“ And how can this affect the phenomenon? Gancedo is clear: “More than a
bubble I would call it a fashion. It will not
explode, I think it will stabilize, the best
and the best performing marketing campaigns will continue, since competition is
now very large.“ Market laws.
And amid the maelstrom it is possible
to check how there are business thet are
swept up in the tide. La Aldea has been
twenty years as pie regards business in
Asturias. Each year they incorporate new
varieties to the 19 they already offer. This
summer, they decided to adapt the cachopo to their repertoire, with pie dough
making batter functions. Carmen Martínez is its manager, and says that “its is
going great, we will continue doing it in
our workshop for a long time.” In the Caprichos winery in Gijón, had been thinking for a long time how to incorporate
cachopo to its burgers vertebrated menu.
The owner, Juan Acinas, thought that both
plates “are not as incompatible” and decided to serve “a small cachopo without batter and grilled, with artisanal bread used
in burgers with ketchup.” Ensures that it is
the main attraction of the establishment.
And cachopo possibilities do nothing but
expand. Each local struggle for a place
CA
CHO
PO
Whither the cachopo?
Nacho Manzano is one of the promoters of
the new Asturian cuisine, where cutting
edge techniques enable the reinvention of
CACHOPO HAS BECOME A
FASHION AND EACH TIME MORE
ESTABLISHMENTS INCLUDE IT IN
THEIR MENUS
the local cuisine and where dishes like, fabada, pitu caleya or rice pudding coexist
in the menus with more leading-edge
recipes. But cachopo not have a hole there. Pedro Morán refuses to add once again
stuffed fillets in the usual recipes of Casa Gerardo: “It has not the stamp and personality of other traditional recipes. It
belongs to international cuisine, not the
Asturian”. Although he recognizes that in
some particular events he has cooked “cachopines stuffed with foie gras and apple.”
It thus seems that the cachopo continue
to occupy its place in the popular cuisine.
Eduardo Méndez Riestra believes that the
“merit is to have connected with people,
but from a culinary point of view is not
comparable to the amount of dishes that
are in the much more representative Asturian repertoire and that they have much
merit.”
Meanwhile, in recent months the phenomenon has been associated with a price rise. Cachopo is fashionable and has inflated
the bubble. Nacho Gancedo, whose guide
includes the price at what every restaurant
FOR THE ROYAL ACADEMY OF
THE SPANISH LANGUAGE, A
CACHOPO IS THE TREE’S TRUNK
DRY AND HOLLOW
between the bulky deal. Already there is
who sells it stuffed with anchovies, of the
size of a sheet, with no cheese, gluten free,
breaded with panko, ...
Now we just have to wait. Time will tell if
cachopo is a fad or whether we are witnessing the consolidation of a regional dish.
Meanwhile, we will continue chewing.