guisadas

Guisadas are a category of traditional stews in many Spanish-speaking culinary traditions, especially in the Caribbean and Latin America. The term derives from guisar, meaning to cook slowly in liquid or sauce, and the plural guisadas refers to dishes prepared in this manner. Guisadas typically consist of meat, vegetables, or legumes simmered in a seasoned sauce, often served with rice or starchy sides.

Regional variations include the Dominican guisado, Puerto Rican guiso, Mexican guiso, and Colombian guiso, each with distinctive ingredients. In the Dominican Republic, guisados are home-style dishes that rely on sofrito as a flavor base and frequently include peppers, tomatoes, olives, and capers. In Mexico, guisos are commonly tomato- or chili-based and may incorporate potatoes, carrots, or nopales. In Puerto Rico, guisados feature pork, chicken, or beef simmered with onions, garlic, peppers, and sometimes olives, served with white rice and beans. In Colombia, guisos often contain potatoes, carrots, peas, and corn, with beef, chicken, or fish as the protein.

Preparation typically involves browning the protein, sautéing aromatics, adding a liquid (stock, water, or coconut milk), and simmering until tender. Spices vary by region but commonly include cumin, oregano, cilantro, bay leaves, and annatto for color. Thickening may come from the starch in vegetables or a slurry of flour or cornstarch.

Guisadas are a staple of everyday cooking and comfort food in many households. They are adaptable to vegetarian or vegan versions using beans, lentils, or vegetables, and are commonly paired with rice, plantains, or yuca.