Cocido, along with Callos, is the "other" dish named after Madrid. There are many places to try this massive banquet like the elegant version at L'Hardy or the more accessible versions at La Bola and Malacatin in Madrid but, for the ultimate cocido experience visit the beautiful town of Escorial with its Unesco-listed monastery. The heart and soul of this feast are garbanzo beans used to make the broth but the main event is the procession of vegetables, meats, bones and sausages that emerge with 26 ingredients on nine platters in three rounds. The ceremony at Charoles is cited as the best by chef Jose Andres and the newspaper El Mundo and we are sure you will be "de acuerdo". Featured on Monday, Wednesday and Friday with a required pre-order.