For Asturians, no hot dish tastes like home like fabada. While cachopo, contrary to what many believe, was born at the end of the 20th century, fabes were already a hallmark of the region when Emilia Pardo Bazán wrote about them in the book La cocina antigua española ( 1913). The recipe for fabada has changed little over the years. The essential ingredients are still six: beans, chorizo, black pudding, bacon, oil (in abundance) and saffron.
Although the best fabadas in the world are in El Cruce, La Sauceda and other mythical places in the Principality, in Madrid there is an event that pays tribute to them: the Fabada and Verdinas Route. This year, it organizes its eleventh edition (sponsored by Camín Astur and Carlos Serres) from February 28 to March 23 (coinciding with the World Fabada Day: March 15).
Madrid restaurants have until tomorrow, February 20, to register in the list of participating businesses. La Sidrería Carlos Tartiere, Casa Hortensia, El Ñeru and many others delighted with their fabada in previous editions, and are expected to do so in 2025 as well. The price per portion will vary according to the restaurant (usually between 15 and 30 euros).
Places to eat fabada in Madrid
The capital has an important list of taverns and cider houses specializing in gastronomy from the beloved homeland: from Carús, which fuses Asturian and Madrid cuisine, to El Ñeru, which offers hearty (and award-winning) fabes con almejas (beans with clams).