For 50 (or Less)
It is one of the most elegant and well-kept in Madrid. Cold defatted and with a powerful broth, it is made following the chef’s mother-in-law’s recipe. They can serve more than 8,000 servings a year.
The stew of Carmen Carro It is, in reality, that of Santiago Pedraza’s mother. The cook does not hesitate to tell how she adapted her mother-in-law’s recipe for six – Asturian – to a professional kitchen that was capable of carrying out…
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