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Olla de carne, or "pot of beef", is a stew that comes from the Spanish influences in post-colonial era Costa Rica and contains beef, cassava (a starchy tuber used in Tico cooking), potatoes, maize, green plantains, squash or chayote, and other vegetables.
Olla de carne is mainly prepared on weekends. [ citation needed ] It is a broth of corn prepared by boiling water, meat, and whole to large-sized vegetable pieces with spices. The soup is eaten in a bowl with the broth and separate plates for the vegetables and rice.
Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region.
Costa Rica: casado, chifrijo (chicharrón or deep fried seasoned pork pieces served with beans, usually red or black beans), white rice and pico de gallo (it may be served with avocado and/or corn chips), gallo pinto, [6] olla de carne (stewed beef soup with a variety of vegetables). Croatia: zagorski štrukli, [6] [73] jota, [74] pašticada ...
Salpicón de carne [15] An example of sancocho. Sancocho [6] Tamal de olla [1] Tamales [4] Tortillas – these can be around ten to twelve inches in diameter (these are always cooked on a griddle), or smaller, around four inches (most of the time these are fried). Torrejitas (Pastelitos) de maíz – A fresh corn fritter.
Escudella i carn d'olla, or shorter escudella (Eastern Calatan: [əskuˈðeʎə]; lit. ' bowl ' ), is a traditional Catalan and Valencian soup made with meat and vegetables . [ 1 ] Francesc Eiximenis wrote in the 14th century that it was eaten every day by Catalan people.
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Mole de olla is a Mexican traditional soup made of beef chuck (aguja), beef shank (chambarete), xoconostle (a kind of edible cactus), chayote, zucchini, green beans, corn, potatoes, and cabbage flavored with a thin mole of ground chile guajillo, chile pasilla, garlic, onion, and epazote. It is served with pieces of chopped serrano pepper and limes.