Cachopo is a traditional dish of breaded beef stuffed with cold meat and cheese. In order to enhance this recipe and support those professionals who elaborate it with Asturian Veal, the Regulatory Board organizers this contest where any Spanish restaurant is welcome. Those interested fill up a registration and, during 8 weeks previously announced, receive at some point the visit of a representative of the organization who, in an anonymous way, tastes the dish at the restaurant. From all the contestants the best 12 are chosen to prepare their recipes in Salon Gourmets facing a jury composed by gastronomic critics and top chefs. The jury will evaluate presentation, breading, originality, stuffing, meat texture and of course, taste. Prizes of €1200, €500 and €300 are the awards for the three best Asturian-Style Veal Cutlets (Cachopos) in Spain.
You can consult the competition rules and the registration form at the following link.
The selected restaurants receive anonymous visits from the jury members, and the 12 best finalist restaurants will have to present their cachopos in the final on Monday, April 13, at the 39th Salón Gourmets.
Winners:
The establishments competing in this year's event are:
This year's Jury members will be: