Traditional cuisine of puchero | Food Service Magazine

Gastronomic Days of the Puchero are a clear example of the food of this season of the year as well as a clear commitment to the traditional cookbook.

Alcalaínos restaurants grouped in the Alcalá Gastronomic Association (Antigua Fomentur) grow in number and to celebrate it, together with the start of the new year, they start gastronomic unique based on stews, stews and casseroles.

Alcalá de Henares is one of the most important tourist destinations within the CCAA of Madrid and its gastronomic proposal is a clear reference of the capital’s gastronomy.

From tomorrow, Tuesday, January 10 to 20, the Complutense restaurants of the town will offer visitors some culinary preparations based on stews in what are traditionally known as stews, this time looking at the traditional process of preparation over low heat, so that the broth is gradually reduced and concentrate all its flavor on the other ingredients that compose it.

Complutense Gastronomy over low heat

The restaurants participating in the associative re-founding as well as in the potting sessions are those that are detailed below:

• The Student Inn.
• The restaurant of the Parador de Alcalá
• The Tempranillo
• The Inn The Old House
• The Inn of La Parra
• The Market Terrace
• The Complutense Brewery
• Miguel de Cervantes
• Ki-Jote
• Plademunt Restaurant
• Smell and taste
• Scream Norway
• Sacramente II
• The White Cross
• Nino
• Al’Andalus
• Hemisphere Loft
• Encín Golf Restaurant

The gastronomic offer of each establishment will be unique and above all cooked over low heat and with a clear popular vocation so that its stews are hot and accessible to all kinds of public.

All the information of the conference, you can expand it on the new website of the Alcalá Gastronomic Association.