Cachopo
Two large beef fillets stuffed with ham and cheese, breaded and fried. A traditional Asturian dish.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The exact origin of cachopo is debated, but it is widely believed to have emerged in Asturias in the mid-20th century. While its precise inventor remains unknown, many attribute its popularization to restaurants in Oviedo and other Asturian cities. It is thought to be a modern adaptation of traditional breaded cutlet dishes, elevated with local ingredients like Asturian ham and cheese.
Cachopo is deeply ingrained in Asturian culture, representing a celebration of local ingredients and a hearty, communal eating experience. It's a dish often enjoyed during celebrations, family gatherings, or simply as a satisfying meal at local restaurants.
Size and Sharing
Cachopos are typically very large, intended for sharing between two or more people. This emphasizes the communal and generous nature of Asturian cuisine.
Regional Variations
While the classic version features beef, ham, and cheese, variations exist throughout Asturias, incorporating different types of meat (pork, chicken, veal), cheeses (Cabrales, Afuega'l Pitu), and fillings (mushrooms, peppers). These regional adaptations showcase the diversity of Asturian gastronomy.
Restaurant Staple
Cachopo is a ubiquitous menu item in Asturian restaurants (sidrerías and traditional eateries), making it easily accessible and a must-try for visitors seeking an authentic culinary experience.
Cachopo offers a rich and savory flavor profile dominated by the interplay of meat, ham, and cheese, all encased in a crispy, golden-brown breading.
The beef provides a hearty and meaty foundation, while the ham (typically Serrano or similar) contributes a salty and umami depth. The cheese, often a creamy variety like queso de vaca (cow's milk cheese), melts beautifully, adding a smooth and tangy element. The breadcrumb coating provides a satisfying crunch and texture contrast. The overall taste is a satisfying blend of savory, salty, cheesy, and crispy, often enhanced by accompanying sauces or sides.
Meat Selection
Choose thin cuts of beef, such as sirloin or rump steak, that are tender and easy to flatten. Even thickness ensures even cooking.
Cheese Quality
Opt for a good-quality melting cheese with a mild flavor that complements the ham and beef without overpowering them. Queso de Vaca is a traditional choice, but other creamy cheeses work well too.
Breadcrumbing Technique
Ensure a thorough and even breadcrumb coating for maximum crispness. Use a three-stage breading process: flour, egg, and then breadcrumbs. Consider using panko breadcrumbs for extra crunch.
Cooking Temperature
Fry the cachopo in hot oil (around 175°C or 350°F) to achieve a golden-brown color and crispy exterior. Avoid overcrowding the pan to maintain the oil temperature.
Resting Period
After frying, allow the cachopo to rest briefly on a wire rack to allow excess oil to drain and the cheese to settle.
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