La Comida
Chón covered the garbanzos, green beans (judías verdes), chorizo, rellenos (bread-egg pillow), leek (puerro), beef (vaca), and lamb (cordero) with wáter then cooked in her pressure cooker (olla a presión) for about 1 hour. I learned that un cocido is a stew in which you just cook everything in water. Un guisado is a stew that involves frying the vegetables first in olive oil, then adding meat and flour. You get more of a thick sauce with this kind of stew.
This cocido is a traditional Spanish dish that is served in 3 parts: broth, vegetables, and then meat. It always has garbanzos, but the types of vegetable and meat vary by region and cook´s preference.
Skimming the fat off the broth.
The chorizo is responsible for the orangish color.
Chón brought the broth to a boil and added some pasta to it.
El Caldo
Los Garbanzos con Judías Verdes y Puerro
I really liked the textural contrast of the garbanzos with the green beans and leek. Felix brought out the guindillas (chilli peppers marinated in vinager) which brightened the flavors. This was my favorite course, since I love garbanzos.
Beef (vaca)= dark brown, back
Chorizo = Red
Lamb (cordero)=light brown, front
Rellenos=golden, side
I liked the chorizo a lot more than the last chorizo Chón used when she made el cocido. I think this one had more of a spicy vs. porky flavor.
La Nectarina
The nectarine was en su grado de maduración perfecto (perfectly ripe).
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