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The meat-based stew, thickened with gourd seeds, [2] can be made with beef or chicken (beef is more common in urban centers) [3] it includes in traditional recipes tomatillo, tomato and hot chili. Guatemalan restaurants in the United States usually consider the dish to be of Maya origin. [4] It is a popular street food in Guatemalan cities. [5]
Pepián (19th century recipe), meat and vegetable stew in a thick recado sauce Subanik , meat and vegetable stew in spicy sauce [ 3 ] Kak'ik , turkey soup with chili
Indio viejo served with plantains, rice, ensalada de repollo, and chicha Indio viejo ("old Indian") is a traditional dish from Nicaragua dating back to the pre-Columbian era. [ 1 ] [ 2 ] [ 3 ] It is a stew or thick soup made out of maize mixed with tomatoes , achiote , onions , garlic , shredded meat, and herbs .
Since Mexican cuisine varies widely throughout the country, that's no small feat for a side dish. "It's a simple rice pilaf cooked in a tomato broth, sometimes with hints of chipotle," she says.
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Sopa de mondongo (also known as Chas) is a soup that originally came from Colombia, Venezuela, Puerto Rico and the Dominican Republic.It is made from diced tripe (the stomach of a cow or pig or a Chas) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables.
Morisqueta is a dish meal from Apatzingán Michoacan. The dish consists of cooked rice, combined with beans, and served with a sauce of tomato, onion and garlic. It may contain cubes of adobera, ranchero or fresh cheese, which melts. There are other sauces with pork or beef.
Mujaddara, an Arabian dish of lentils, rice, grains, and onions; Pappa al pomodoro, a bread soup typically prepared with tomatoes, bread, olive oil, garlic, and basil; Pea soup or "pease pudding", a common thick soup, from when dried peas were a very common food in Europe, still widely eaten there and in French Canada