{
  "id": 16709431,
  "title": "The new golden age of cocido madrileño: the traditional dish coexists with increasingly sophisticated versions",
  "url": "https://urgent.news/2026/10/27/la-nueva-edad-dorada-del-cocido-madrileno-el-plato-tradicional",
  "topic": "world",
  "section": "World",
  "published": "2026-10-27T04:25:00.000Z",
  "source": {
    "name": "El Pais",
    "slug": "el-pais",
    "url": "https://elpais.com/gastronomia/2026-10-27/la-nueva-edad-dorada-del-cocido-madrileno-el-plato-tradicional-convive-con-versiones-cada-vez-mas-sofisticadas.html"
  },
  "original_language": "es",
  "account": "Rogelio Enríquez, president of the Academia Madrileña de Gastronomía, describes a new line of cocidos, or stews, that highlights the origin of ingredients, as a \"revolution\". In Madrid, this traditional dish is experiencing a new golden age, with innovative approaches that elevate the classic recipe. Enríquez considers cocido to be \"the first tasting menu in history\". The demand for cocido is currently high, with people increasingly opting to dine out to enjoy the dish. Examples of innovative cocidos include those served at Desencaja and Lúa.",
  "summary": "Today, lean broths and lighter digestions are appreciated. Although we think of the stew as an unmovable recipe, many restaurants bet on innovation, while others focus on refining tradition.",
  "key_points": [],
  "editors_take": null,
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}