Neither Fabada nor Cachopo: the Unknown Asturian Stew that “Knows the People” and that Is Not Eaten Outside the Region

When it comes to gastronomy, the stew is one of the most valued dishes. In the center is known the cooked Madrid, in Andalusia the choto al ajillo, and in Galicia the lacon con grelos. And of course, in Asturias it also remains that custom.Although there are the fabada, the incredible cachopo and, why not, the goat pie, the truth is that the cuisine of this region is much more complex. There is a tasty stew, typical, that almost nobody knows out…