When you think of Spanish food, dishes like paella or tapas probably come to mind. But in northern Spain, particularly in Asturias, there’s one indulgent dish that locals can’t get enough of: Cachopo. Imagine two large beef fillets sandwiched around cured ham and melted cheese, then breaded and fried until golden perfection. It’s a meal designed to satisfy big appetites and is often served in portions large enough to share.
Cachopo isn’t just food—it’s a culinary statement. Originating from the rustic kitchens of Asturias, this hearty dish celebrates the region’s love for rich, simple ingredients, layered in a way that feels comforting yet impressive. While it may not have the international fame of other Spanish recipes, those who taste it often describe it as “a Spanish version of heaven.”
In this recipe guide, you’ll learn how to recreate this Asturian classic in your own kitchen. We’ll cover everything from selecting the best beef cuts to creating the perfect crispy coating. You’ll also discover the best sides and sauces to make your homemade cachopo taste like something straight out of northern Spain.
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Best Time to Eat & How to Partner
Cachopo is best enjoyed during lunch or dinner, especially when you’re craving something hearty and filling. In Spain, it’s typically served as a centerpiece dish on weekends or during celebrations when friends and family gather for a feast.
Pair your cachopo with traditional Spanish sides like patatas fritas (crispy fried potatoes), roasted peppers, or a light green salad to balance the richness of the meat and cheese. For drinks, opt for an Asturian cider (sidra), a dry red wine like Rioja, or even a cold beer—each complementing the dish’s savory, crispy flavors. A simple aioli or garlic mayo makes for a great dipping sauce if you want an extra flavor punch.
Cachopo, while beloved in Asturias, often sparks debate among food enthusiasts in Spain. Some argue it’s too heavy or “unrefined” compared to other Spanish dishes known for their elegance and subtlety, like gazpacho or tortilla española. Others see it as a proud representation of Spain’s rustic, no-nonsense cooking—a dish that doesn’t try to be fancy but delivers on pure, satisfying taste.
Another debate is about its modern variations. Traditionalists insist that cachopo must be made with beef, ham, and cheese, while newer versions use chicken, fish, or even vegetarian fillings like mushrooms. Purists argue that these variations dilute its cultural identity, while innovative chefs claim that the dish should evolve to meet modern tastes.
Lastly, there’s the matter of portion size. Cachopo is notoriously large, often weighing over a kilo when served in restaurants. While locals embrace the idea of sharing, some tourists find the portions excessive or even overwhelming. Yet, for Spaniards, this abundance isn’t a flaw—it’s a celebration of generosity and hearty cuisine.
How to Make Cachopo
Cachopo Recipe Ingredients
2 large veal or beef fillets (about 8 ounces each)
4 slices of Serrano ham or prosciutto
4 slices of cheese (Manchego, Gouda, or any melting cheese)
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
Olive oil or vegetable oil for frying
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Step By Step How to Make Cachopo
Prepare the Meat
Place the fillets between two pieces of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick. Season both sides of the fillets with salt and pepper.
Assemble the Cachopo
Lay one fillet flat and place two slices of ham on top, followed by two slices of cheese. Cover with the second fillet, pressing down to ensure the layers stick together.
Bread the Cachopo
Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls. Dredge the assembled cachopo first in the flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere.
Fry the Cachopo
Heat a generous amount of oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the cachopo and fry until golden brown and cooked through, about 4-5 minutes per side. If necessary, adjust the heat to prevent burning. Transfer to a paper towel-lined plate to drain any excess oil.
Serve
Slice the cachopo into portions and serve immediately. It pairs well with a side of fried potatoes, a green salad, or roasted vegetables.
Tips For Making Cachopo
Use high-quality meat, ham, and cheese for the best flavor. Make sure the cachopo is evenly coated in breadcrumbs for a perfect crispy crust.
Maintain the oil at the right temperature to ensure the cachopo cooks evenly without burning the breading. Experiment with different fillings like mushrooms, peppers, or different types of cheese to add variety to the dish.
How Many Calories Have Cachopo
Calories: 600-700 per serving
Protein: 40-50 grams
Carbohydrates: 30-40 grams
Fat: 30-40 grams
Fiber: 2-3 grams
Origin and History
Cachopo comes from Asturias, a green and mountainous region in northern Spain where hearty food is central to daily life. The dish emerged as a way to turn simple ingredients into something generous and satisfying, reflecting the region’s rural roots.
At its core, cachopo consists of two thin beef fillets stuffed with cured ham and cheese, breaded and fried until crisp. While it resembles dishes from other European cuisines, its size and indulgence set it apart from the start.
Originally, cachopo was a home-style dish, prepared in family kitchens and local taverns rather than formal restaurants. Its popularity grew quietly, spread by word of mouth rather than culinary trends.
In recent years, cachopo has gained national recognition, but it remains closely tied to Asturian identity. Many locals still consider it their own, resistant to overexposure or reinvention.
One major misconception is that cachopo is simply a Spanish schnitzel. While both are breaded and fried, cachopo’s stuffed interior changes both preparation and experience entirely.
Another controversy revolves around size. Outside Asturias, oversized versions are often treated as novelty food, overshadowing the balance of flavors that define a well-made cachopo.
There is also debate about fillings. Traditionalists argue for cured ham and local cheese only, while modern versions experiment with different combinations. These variations spark ongoing arguments about authenticity.
Finally, many underestimate the dish’s technique. Despite its rustic appearance, cachopo requires careful assembly and temperature control to avoid greasy breading or undercooked filling.
How Long You Take to Prepare
Preparing cachopo at home takes planning rather than speed. The beef must be pounded thin and evenly to ensure proper cooking and sealing.
Assembling the filling and breading takes time, especially when working carefully to prevent leaks during frying. Each step builds stability and texture.
Frying itself is relatively quick, but attention is critical. Oil temperature must remain consistent to cook the meat without burning the crust.
From start to finish, cachopo can take about an hour to prepare. The time investment reflects its layered construction rather than complexity.
Serving Suggestions
Cachopo is a dish that begs to be shared, making it perfect for family-style dining. Traditionally, it’s served with a generous side of fried potatoes, roasted peppers, or a simple mixed salad to balance the richness of the breaded meat and melted cheese. For a more authentic touch, serve it with cider, a classic pairing in Asturias, where the dish originates.
If you’re looking to elevate the presentation, slice the cachopo into thick portions and arrange them on a platter so the layers of ham and cheese are visible. A drizzle of aioli or a light tomato-based sauce on the side can add a subtle twist without overpowering the main flavors.
For gatherings, consider serving cachopo as the centerpiece of the meal. Pair it with a variety of tapas—like croquettes, olives, and chorizo—to create a spread that captures the full spirit of Spanish dining. The hearty nature of cachopo ensures that it will always steal the spotlight.
Final Thoughts
Cachopo may not have the global recognition of paella or jamón ibérico, but it embodies everything that makes Spanish cuisine memorable: bold flavors, comforting textures, and a strong connection to regional tradition. Its rustic, hearty nature makes it both approachable and deeply satisfying.
The growing popularity of cachopo beyond Asturias shows how food can travel while still retaining its authenticity. It’s a reminder that some of the best culinary treasures remain hidden until adventurous eaters are willing to look beyond the obvious.
Ultimately, making cachopo at home is about more than following a recipe—it’s about embracing a piece of Spanish culture. By recreating this dish, you’re bringing the warmth and spirit of Asturias to your own table, proving that Spain’s best-kept food secret deserves a place in kitchens everywhere.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.