January 12, 2012

Madrid. October, 2009

Because we wouldn’t be able to get to the northern Spanish region of Asturias this trip, I had asked cookbook author and restaurateur Teresa Barrenechea for some recommendations on where I could find authentic Asturian cooking in Madrid. She pointed us to Los Asturianos. Muchisimas gracias, Teresa. This small bar with tables (outside in nice weather) was terrific, just what we were looking for. Good food, welcoming staff, no fuss. After some chorizo in cider and some fried potatoes with melted Cabrales cheese, came the fabada, perhaps the dish most closely associated with Asturias. A bean and sausage stew made with the prized large white beans called fabes de la Granja, the dish also contains lacón (pork shoulder), thick bacon, morcilla (black pudding), chorizo, and sometimes longaniza (a sausage similar to linguica.) Spain’s answer to the French cassoulet, it is not for the meat-averse. For the rest of us, it is magnificent.

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