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La Bola waiters in front of the restaurant
The old streets around La Bola
A weekend crowd waiting for tables
The adorned walls of the restaurant interior
Famous toreros grace the restaurant's walls
A corner table
Pots of cocido cooking on the stove
The final presentation
A peak under the lid
The first course: the cocido's broth (caldo) served as a soup with noodles (fideos)
Some sides to accompany the main dish
A side of cabbage cooked with the cocido
Spaniards eat as much or more bread than any other ethnicity. It plays a role in every meal.
I’m a Hispanophile. Lived in Spain for over two years. Obsessed with the language, culture, food, and love the people. We covered Spain’s king of contemporary and future cuisine, Ferran Adrià, in Trunk’s first issue. So in this current issue, we wanted to give a nod to traditional, old school Spanish cuisine, as it is absolutely and unequivocally some of the most delicious stuff on Earth.
And now that we’re in Fall and approaching Winter, there is nothing quite like Spain’s historic and hearty stew, cocido. In addition to what ran in Trunk’s Fall/Winter ’11 issue, here are some more images of this epic dish. These were taken at La Bola restaurant in Madrid, one of the most renowned venues in all of Spain for cocido Madrileño.
