Madrid-style stew conquers New York aboard the training ship Juan Sebastián Elcano
In a historic act of gastronomic diplomacy, more than 150 international figures are celebrating "Cocido Madrileño Day" at the New York harbor, an event marking the 250th anniversary of U.S. independence.
Traditional Spanish cuisine has made history in international waters. On July 7, the delegation from the Cofradía Gastronómica del Cocido Madrileño (Madrid Boiled Dinner Gastronomic Brotherhood) successfully concluded its transatlantic mission by preparing an authentic Cocido Madrileño aboard the training ship Juan Sebastián de Elcano, docked in the port of New York.
The Brotherhood aims to promote and spread the culture surrounding this iconic dish, as well as to showcase the Community of Madrid as a destination for culinary tourism; during the event, they symbolically transformed the deck of the emblematic Spanish training ship into the "Cocido Madrileño Space." The gathering was brilliantly integrated into the commemorative events of Sail4th 250—the largest naval spectacle in modern history—celebrating the 250th anniversary of the independence of the United States.
A milestone in cultural diplomacy and logistical collaboration
The official banquet served as the perfect setting to reinforce the role of traditional cuisine as a powerful tool for cultural diplomacy, bolstering the existing designation of Cocido Madrileño as an Intangible Asset of Cultural Interest (BIC).
The signature dish seamlessly blended Spanish tradition with transatlantic cooperation: chickpeas from La Garbancera Madrileña crossed the Atlantic securely stowed in the cold storage of the amphibious assault ship Castilla, while meat products were sourced and incorporated directly in New York, thanks to the crucial collaboration and logistical support of the Spanish firm DESPAÑA Brand Foods.
"This event has transformed Cocido Madrileño into a gastronomic and cultural ambassador for Spain on the global stage, uniting our culinary heritage with the historical ties that bind us to the United States," stated Nacho Sandoval, Grand Master of the Brotherhood, with pride.
The preparation of the Cocido Madrileño was led by chefs Antonio Cosmen (of Cruz Blanca de Vallecas and Restaurante Leitariegos in Asturias), Iván Plademunt (of Plademunt Restaurante Imaginario in Alcalá de Henares), Felisa (of Casa Repinaldo in Candás), and Luis Manuel (of Casa Lulo in Madrid), working alongside the training ship's own culinary team.
Institutional backing for an unprecedented naval deployment
The event was attended by a large institutional delegation, including officials from both countries, members of the diplomatic corps, prominent social and cultural figures, and international influencers based in the city of skyscrapers.
The more than 150 guests enjoyed the culinary experience amidst an unprecedented military and maritime display on the Hudson River. Spain showcased its naval might not only with the Juan Sebastián de Elcano—named Ambassador of the Guild last January—but also with the five vessels comprising the "Atlantic Deployment 26" Expeditionary Combat Group (led by the LHD Juan Carlos I, alongside the Castilla, the frigates Blas de Lezo and Reina Sofía, and the replenishment ship Patiño), as well as the participation of the Spanish Air and Space Force.
Docked at Pier 90 of the Manhattan Cruise Terminal
With the imposing Queen Mary 2 cruise ship in view near the Statue of Liberty, the gastronomic event began with extraordinary acorn-fed Iberian ham (*jamón ibérico de bellota*) from Embutidos Fermín (based in La Alberca, Salamanca—the first Spanish company to export Iberian products to the United States), hand-carved by expert slicer Jaume Serra.
The reception was presided over by the Training Ship’s Commander, José María de la Puente Mora-Figueroa, and the Brotherhood’s Head, Nacho Sandoval. Attendees included, among other notable figures: Marta de Blas Mayordomo, Consul of Spain in New York; Angélica and Marco Intriago, President and Vice President of DESPAÑA Brand Food; Carlota Andres, Head of Brand Development & Operations at José Andrés Group; Rudaina Ansari of Turespaña; Nuria Morgado, Professor of Spanish Literature and Culture at the College of Staten Island, Director of the North American Academy of the Spanish Language (ANLE), and Corresponding Member of the Royal Spanish Academy (RAE); Wendell Figueroa Ruiz, the renowned public relations and communications specialist; Michelle Mirón, Director of Institutional Relations at “La Nacional”; Nico López, Concept Chef Partner at Mercado Little Spain; designer Martha Phillips; Girl du Monde; Bisila Bokoko and Ulrich Schulte of Bisila Bokoko Embassy Services; José Ángel Abad, Antena 3’s US correspondent; Lolo Manso, owner of Socarrat Restaurants; Benny Castro, owner of the BASQUE tapas bar restaurants; Borja Selma of Addictive Wine & Tapas Bar; and Mónica Ramírez of La Cuchara restaurant, among many others.
Madrid iconic boiled dinner sets out to conquer New York aboard the "Juan Sebastián Elcano"