The 'cocido', an emblematic dish of Spanish cuisine, varies across autonomous communities, but chickpeas, meat, and vegetables are common ingredients. Among the most famous versions are the Madrid, Montañés, Lebaniego, Maragato, and Extremeño cocidos.

In the Canary Islands, the 'puchero canario' is highly appreciated, notable for its use of local vegetables such as 'bubango' (chayote) and sweet potato, along with green beans and corn on the cob. Several restaurants, particularly in northern Tenerife, specialize in this recipe.

José Carlos Capel, a significant figure in the Spanish gastronomic scene, founder and president of Madrid Fusión, and former critic for El País newspaper, has expressed his enthusiasm for the Canarian stew. He describes it as "chromatic, visually appealing, and very light," considering it superior to other popular stews in Madrid.

Capel, a member of the Royal Academy of Gastronomy and the International Wine Academy, also showed his fondness for 'potaje de berros' (watercress stew) and, especially, for 'papas con costillas y piña' (potatoes with ribs and pineapple). He recounted an anecdote from his last visit to Tenerife, where he traveled from Garachico to El Portezuelo to enjoy this dish, gladly paying 70 euros for the taxi, as popular cuisine "drives him wild."