Lalin’s Fiesta de Cocido – The perfect excuse to head to Galicia this February

Nearly all regions of the world have a highly nutritious local stew. In the north of England we have Lancashire hotpot. In South-West France they have ‘cassoulet’. The Hungarians like a beef goulash, whilst in Ireland they love lamb in an Irish stew.

The Galician town of Lalin is so committed to its regional stew that each February they celebrate the Galician local stew, known as ‘Cocido Gallego’.This delicious stew is not exclusive to Lalin but it is this town that goes to the effort to annually honour the traditional dish and have done for many years.

Lalin lies along the AP-33 some 30 minutes drive south-east from Santiago. Pilgrims walk along this route as they pay homage to St. James the Apostle who’s bones are said to be buried in the cathedral at Santiago de Compostello. No doubt many pilgrims have stopped at Lalin en-route for a hearty meal of Cocido Gallego in order to replenish their weary bodies.

The stew itself is packed with calories and is not the sort of dish that goes well with a weight loss campaign. The ancient recipe contains various cuts of pig meat smoked with different flavoured woods. There is cooked and boiled pig meat as well as different types and varieties of chorizo sausage. Put all of the meat into a  ‘pote’ with potatoes and vegetables and cook until all is tender.

This is one of those dishes that has many variations and a measuring spoon is not generally required. It is also the type of dish which can taste better after a few days of stewing when all the flavours have  blended together.

If you fancy tasting this hearty Spanish stew try and be in the town of Lalin this coming February 9th where you’ll not only experience Cocido Gallego but all the singing, dancing, drinking and merriment that goes hand-in-hand with a Galician fiesta. Otherwise you could order the dish in a Galician restaurant any time of the year or perhaps even make your own. Either way you simply have to try Cocido Gallego.