guisado

Guisado, from the Spanish guisar meaning “to stew” or “to braise,” is a broad term used in Spanish-speaking countries and in the Philippines to describe a dish prepared by slowly cooking meat, seafood, or vegetables in a seasoned sauce or broth. It signifies a method as much as a specific dish, and the exact ingredients vary by region.

A guisado typically starts with sautéing aromatics such as onion, garlic, and peppers, followed by adding a protein and a liquid—often a tomato-based sauce or stock—with herbs and spices. Common ingredients include potatoes, carrots, and other vegetables, as well as olives, capers, or peas in some regional versions.

Regional varieties: In Puerto Rico, carne guisada and pollo guisado are everyday staples featuring beef or chicken with potatoes, olives, and a rich tomato sauce. In other Latin American cuisines, guisados may use pork, fish, or beans and adapt the seasoning to local traditions.

Preparation and serving: The dish is typically simmered until the protein is tender and the flavors meld, then served with rice, beans, plantains, or bread.

Guisado embodies a versatile cooking method and a family-style approach to meals, reflecting the fusion of Spanish culinary influence with indigenous and African culinary traditions.