Cocido is a classic winter dish which although originating in Madid has numerous variations throughout Spain. Traditionally the ingredients were humble and affordable, cuts of meat and embutidos with vegetables and legumes, slowly cooked in a broth or stew. The dish dates to the Middle Ages and was served in the taverns of the era, later becoming popular thoughout the Iberian Peninsula. Molino de Pez is serving cocido very Thursday, following the traditional recipe and ingredients which includes three courses, served in the same receptacle (or separately, according to clients’ preference). Why Thursday? That’s part of the story of cocido as much as the ingredients. Thursdays were typically market-day and stewing the meat helped preserve it for longer. Another explanation relates to the Catholic doctrine of fasting on Fridays which was made easier by feasting the day before.