A American walking Spain has given the highest score in its personal ranking to this mythical tradition of our country. Seeing what we do from the outside can be something that opens our eyes, knowing that it helps us to see it from another perspective. Specifically, the way this man discovers this incredible tradition is impressive. If we are one of the few who have not tried it yet, we must do it, at least once in our lives, we must see how it is done live.
This man’s visit to Segovia will end in a way he never could have expected in one of these impressive dishes. In Spain, we are the kings when it comes to cooking meat, especially pork. We have specialized in this Serrano ham that has become a tradition, but it is not the only delicacy that we can enjoy, quite the contrary. There are other very typical recipes that this American discovers, making this tradition a source of pride. This suckling pig dish has its own name.
The most mythical tradition of Spain
One of the places in Spain you must visitWithout a doubt, it is Segovia. The most authentic cuisine will await us with a series of wonderful recipes and restaurants. If we like good food and want to return to those traditional dishes from hundreds of years ago, there is a place in this city that meets the most authentic tradition.
In Segovia, he did not hesitate to enter the legendary restaurant Mesón de Cándido, which has become a reference. As this chef explains, there are certain details that must be taken into account that will transform this gastronomic tradition into almost a religious ceremony that must be savored.
As this restaurant presents it to us: “Discover the traditional gastronomy of Segovian, a culinary heritage preserved and perfected for more than a century by the Cándido family. From our emblematic roast suckling pig to the delicious beans from the Farm. Each of our dishes reflects the authenticity and flavor that have made Segovia a gastronomic reference.
Continuing with the same explanation: “Cándido was a mythical figure of his generation, dedicating his life to his profession: hospitality, and being the first and most prominent promoter of the Segovia suckling pig and Castilian gastronomy. He offered his suckling pigs that he broke with the edge of a plate, a world-famous ceremony that he had created and that made it the tradition of this house. “He managed to make the Mesón de Cándido the most renowned restaurant in Segovia and the most famous in Castile and León, standing out for its roast suckling pig and its exceptional wines.”
With a classic on the menu that we can’t miss: “Candide was a mythical figure of his generationdedicating his life to his profession: hospitality, and being the first and most prominent promoter of the Segovia suckling pig and Castilian gastronomy. He offered his suckling pigs that he broke with the edge of a plate, a world-famous ceremony that he had created and that made it the tradition of this house. “He managed to make the Mesón de Cándido the most renowned restaurant in Segovia and the most famous in Castile and León, distinguished by its roast suckling pig and its exceptional wines.”
Three stars that Michigan gives to this American
The price of the roast suckling pig is around 30 euros, we can pay a small tribute to the price that only this meat would cost us in a butcher’s and it would certainly not be as good. They cook it and serve it in such a way that we can enjoy a spectacular dish that we must order when we go to Segovia.
As they tell us on the hostel’s website: “Preserving this legacy started by Cándido, we are proud to offer our customers piglets that bear the “Cochinillo de Segovia” guarantee mark, a label that guarantees the highest quality. The piglets come from mothers who are fed in a completely natural way and feed themselves exclusively on breast milk. This meticulous care meets the strict requirements of the Guarantee Mark Designation, ensuring that each roast suckling pig that leaves our kitchen offers the authentic flavor and tenderness that characterize this jewel of Segovian gastronomy. In addition, these piglets are subject to rigorous quality controls that guarantee their excellence from field to table. Today, Mesón de Cándido is widely recognized as one of the leaders in the roast suckling pig category, both in the province of Segovia and throughout Castile and León, serving more than 90 suckling pigs daily during the high season.
