The Cocido Madrileño Brotherhood is born: Uniting the masters of Madrid's most iconic dish

• A new project promoted by Nacho Sandoval uniting Madrid's hospitality industry around its most emblematic dish, and which has the support of the sector.
• The Brotherhood participates in a special Canal Cocina programme on gastronomic brotherhoods, while new members such as Taberna Pedraza, Asador El Toril or Los Galayos join to continue strengthening its mission.

A group of Madrid stew enthusiasts and gastronomy professionals have joined forces to create the first gastronomic brotherhood in Madrid; the Cofradía del Cocido Madrileño, a new initiative by the populariser Nacho Sandoval, which seeks to pay tribute to one of the most representative dishes of Madrid cuisine and preserve its tradition in the capital. The brotherhood is made up of leading professionals from the hospitality sector, including chefs, restaurateurs and experts linked to gastronomy, with the aim of promoting and spreading the culture of this iconic dish, as well as promoting Madrid as a destination for gastronomic tourism

The Cofradía del Cocido Madrileño is made up of highly prestigious establishments in Madrid, which include both traditional restaurants and more innovative ones that also serve this emblematic dish, every day or on special days. Among the founding members are names such as Antonio Cosmen de la Cruz Blanca from Vallecas, Mara Verdasco from Taberna La Bola, Miguel Grande from Los Galayos, Miriam Hernández from La Casa del Pregonero from Chinchón, Pepa Muñoz from El Qüenco de Pepa, Javier Salvador from Taberna El Toril from Alalpardo, José Alberto Rodríguez from Malacatín, Carmen Carro from Taberna Pedraza and many other prominent representatives of the sector, such as José Luque, Rubén Príncipe, Eduardo Sánchez, Sergio Fernández, José Luis Inarejos, Joaquín Felipe, Juan Pozuelo, Eduardo Casquero, Fran Vicente, Rebeca Hernández, Xandra Luque, José López, Raúl Ortiz, Santi Rosell, Margarita García, Luis Pacheco, Jimmy Lim or Sergio Moreno.

The President and Senior Brother of the Brotherhood is Nacho Sandoval, a recognised expert in Madrid gastronomy, while Mara Verdasco holds the first vice-presidency and Antonio Cosmen the second vice-presidency. In turn, restaurants such as El Reloj de Harry & Sally, Restaurante Plademunt in Alcalá de Henares, Parador Nacional in Alcalá de Henares, Restaurante Egún On in Barajas, Carlos Tartiere, Casa Lulo, La Figal De Pablo in San Sebastián de los Reyes, O´Portiño, Restaurante Ingazu in Alcorcón or the Clínica Universitaria in Navarra have joined, thus consolidating the presence and relevance of the Brotherhood.

“The Brotherhood of Cocido Madrileño was born with the purpose of uniting professionals who share the love for this dish, its history and its evolution,” explains Nacho Sandoval, president of the Brotherhood. “We want to keep the tradition of the Madrid stew alive and at the same time promote its updating in contemporary cuisine. It is an honour to have the collaboration of great chefs and restaurants in the capital that make the Madrid stew a reference in gastronomy.”

A few days ago, several members of the Brotherhood participated in the recording of a special program for Canal Cocina, where the gastronomic brotherhoods in Spain and, of course, the Madrid stew were discussed. The recording took place at the Taberna La Bola, one of the most emblematic restaurants in Madrid in the preparation of this traditional dish.

The Brotherhood of Madrid Stew continues to gain members and its objective is to reinforce the visibility of the Madrid stew, encouraging Madrid residents and tourists to enjoy this dish so representative of the city's culture. With its launch, it is hoped that the Madrid stew will continue to be a symbol of the rich Madrid gastronomy, uniting tradition and modernity in every spoonful.

The brotherhood joins the multitude of those already existing in Spain, such as: the Disarmament Brotherhood of Oviedo, the Rioja Wine Brotherhood, the Cangas Wine Brotherhood, the Sant Sadurní Cava Brotherhood, the Cordoban Bull's Tail Brotherhood, the Santoña Anchovy Brotherhood, the Colindres Bonito Brotherhood, the Cordoban Salmorejo Brotherhood, the Cider Brotherhood, the Gamoneo Cheese Brotherhood, the O Grove Spider Crab Brotherhood, the Noja Necora Brotherhood, etc.