Cachopo is a dish characteristic of Asturian cuisine.[1] It consists of two large veal fillets and includes ham and cheese, and typically has a side of french fries (known there as "patatas fritas"). The dish is eaten fried and hot after being breaded in eggs and breadcrumbs, and it is usually served garnished with potatoes, peppers, or mushrooms.[1]
A cachopo, as served in the Asturias region of Spain
| |
| Place of origin | Asturian |
|---|---|
| Main ingredients | Veal with cheese, ham, bread crumbs |
The first evidence of the cachopo dish is from doctor Gaspar Casal, in the early eighteenth century.[2]
There are multiple variations of this dish including fish cachopos, chicken or pork cachopos stuffed with seafood, meat, mushrooms, peppers, cheese, asparagus, etc.
Algunos se lo atribuyen al doctor Gaspar Casal quien a principios del siglo XVIII buscó una manera de dar salida a filetes de mala calidad o poco frescos ya que cocinados de esta forma ganan mucho en cuanto a textura y sabor.
