Can Cochinillo Asado come with a smile?

Trinidadians are a very particular people when it comes to their meat and the preparation of meat in dishes. I prefer meat that is well seasoned with herbs and spices, and after this afternoon’s lunch of cochinilo asado, I know that meat only seasoned with salt and smoke, just isn’t for me. Cochinillo Asado is roasted baby pig. Its fatty outside is crisp and perfect for those who like pork rind, while its meat is tender and juicy. This dish reminds me of Char-sui pork except without the chinese spices and red colouring. Did I mention that the dish also comes with the little fellas head still attached to the body prior to serving from the platter.

Our fairgroup went to Meson de Candido, as it was said to be one of the best and definitely the most famous restaurant  in Segovia and it was very close to the aqueduct. Much thanks to my hosts here Paloma and Itziar for getting a reservation on very short notice for all us, just to show me the best of Segovia 🙂

In fairness, the meat was certainly very tender, but that is the only positive thing I have to say about it. It was bland apart from being extremely salty to the point of becoming unpalatable half way through such a large portion of meat served by itself (to be fair this is not unusual in this part of Spain). There did not seem to be any option to have anything with it other than bread. The party of us had some very good fries to go along with cochinillo as well as a typical Segovian appetizer of mushrooms with pine nuts, parsley and extra virgin olive oil. This was definitely a hit, when paired with the fresh bread.

Overall, the experience at the Meson de Candido was quite good, aside from not liking the Cochinillo. The interior speaks for itself.

 

As part of the Meson experience, you are also treated to a fantastic view of the Aqueduct …

So all in all, would I go back to Meson de Candido for the Cochinillo Asado … sadly not, but would I go back for a great dining experience … definitely.