The cachopo is an Asturian preparation, a basic dish of its cuisine that abounds in all its geography but, because it is so good, has managed to internationalize, to leave its borders, to acquire a thousand and one nuances and variants. There is cachopo in Mexico, Canada, the United States, in Madrid, Rome, London or Berlin. Nevertheless, the real cachopo, the grandón, the genuine one, the one with whom you "fartas", continues to be served in Asturias, in its restaurants and chigres. Nourished an identity culture around "house food." There is nothing more humiliating for an Asturian to compare the cachopo with a san jacobo or a Cordon Bleu.
