guisados

Guisados are a broad category of traditional Mexican dishes in which pieces of meat, poultry, seafood, or vegetables are braised or stewed in a seasoned sauce. The cooking liquid is typically a tomato- or chile-based sauce enriched with aromatics such as onion, garlic, cumin, oregano, and bay leaves, and often thickened with a little masa or bread. Dishes are simmered until the ingredients are tender and the flavors meld into a cohesive sauce.

Common proteins include pork and chicken, with beef, fish, and shellfish appearing in coastal regions. Vegetables such as potatoes, chayote, nopales, and corn can also be used. Sauces vary by region and preference, producing red guisos (rojo) based on tomatoes and chiles, green guisos (verde) using tomatillos or green chiles, adobo-style guisos, or occasionally mole-based preparations.

Guisados are a staple of home cooking and restaurant menus in Mexico. They are typically served with white rice, beans, and warm tortillas, and the saucy preparation makes them suitable for scooping with tortillas or using as fillings for tacos, burritos, or sopes. Leftovers are common and valued for repurposing into other dishes.

While guiso refers to the cooking method and resulting sauce, guisados denote plural dishes of this type and reflect the regionally diverse Mexican culinary repertoire. The term is used widely in Latin American countries as well, though dishes may differ in ingredients and style.