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Cocido (Spanish: [koˈθiðo]) or
cozido (Portuguese: [kuˈziðu] ) is a
traditional stew
eaten as a main dish in Spain, Portugal,
Brazil and
other Hispanophone...
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Cocido madrileño (Spanish: [koˈθiðo maðɾiˈleɲo]; "Madrilenian stew") is a
traditional chickpea-based stew ****ociated to the
Madrid region. It is most po****r...
- Mate
cocido (Spanish pronunciation: [ˈmate koˈsiðo], 'boiled maté', or just
cocido), chá mate (Brazilian Portuguese: [ˈʃa ˈmatʃi], 'maté tea'), kojoi...
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Cocido montañés ('highlander stew' or 'mountain stew') is a rich
hearty Spanish bean stew,
originally from and most
commonly found in
Cantabria in northern...
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Cocido lebaniego is a
traditional dish from the
region of Liébana in Cantabria, Spain. This stew has some
essential ingredients,
which include chickpea...
- https://web.archive.org/web/20120701070418/http://www.diagonalurbana.com.ar/leyendas/mate_
cocido.html http://www.lagazeta.com.ar/matecosido.htm v t e v t e...
- and then the dish
cooked in it. The dish is
essentially equivalent to the
cocido of
Spain but
lacks colorants (such as paprika) and uses
local ingredients...
- horn (guampa) in some areas. A very
similar preparation,
known as mate
cocido,
removes some of the
plant material and
sometimes comes in tea bags. Today...
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fasole cu cârnați, the
fabada asturiana from
Northwestern Spain, the
Spanish cocido madrileño and olla podrida, and the
feijoada of
Minho Province in Northern...
- Food
portal Bosnian pot –
Bosnian stew
Cocido lebaniego –
Traditional dish from
Cantabria containing chickpeas Cocido montañés –
Spanish bean stew
Irish stew –...
