Dish

Perdiz con chocolate a la toledana

Toledo-style partridge with chocolate

Perdiz con chocolate a la toledana is made by first marinating the partridges in red wine, garlic, and spices. The partridges are then cooked in a tomato-based sauce with onions, peppers, and mushrooms. The dish is finished with a rich chocolate sauce that is made with dark chocolate, chicken broth, and red wine.

European cuisine› Mediterranean cuisine› Spanish cuisine

Meat Dish› Game Dish

Origins and history

Perdiz con chocolate a la toledana is a traditional dish from the city of Toledo in Spain. It is believed to have originated in the 16th century and was a favorite of the Spanish royalty.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains meat and dairy. It is also not suitable for those with allergies to red wine or garlic.

Variations

There are no known variations of this dish.

Presentation and garnishing

The dish should be presented on a large platter with the partridges in the center and the chocolate sauce drizzled over the top. Garnish with fresh herbs such as parsley or thyme.