Casa Domingo — Cocido Madrileño
Casa Domingo on Calle Real is a no-frills neighbourhood restaurant that has been serving cocido madrileño — the slow-cooked chickpea and meat stew that is Madrid's defining dish — to three generations of Fuenlabrada families. The recipe has not changed, and it does not need to.
The Dish Itself
Cocido arrives in the traditional three-course vuelco sequence: first the rich vermicelli broth, then the chickpeas and vegetables, then the parade of meats — chorizo, morcilla, tocino, chicken and morcillo beef shank — piled high on a communal plate.
The version here uses chickpeas sourced from Fuentesaúco in Zamora, widely considered the finest in Spain, which gives the stew a buttery, yielding texture that canned chickpeas simply cannot replicate.
When and How to Go
Cocido is a Thursday and Sunday lunch institution in Madrid — arrive at 13:30 when the dining room fills with local families and the smell of slow-cooked broth fills the street outside.
Book at least a day ahead for Sunday lunch; the restaurant is small, the word has spread, and tables go fast.
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