- the
Madrid region. It is most po****r
during the winter. Long-cooking
cocidos are
thought to be
derived from
Sephardic adafina recipes.[citation needed]...
-
Cocido (Spanish: [koˈθiðo]) or
cozido (Portuguese: [kuˈziðu] ) is a
traditional stew
eaten as a main dish in Spain, Portugal,
Brazil and
other Hispanophone...
- Mate
cocido (Spanish pronunciation: [ˈmate koˈsiðo], 'boiled maté', or just
cocido in
Corrientes Province), chá mate (Brazilian Portuguese: [ˈʃa ˈmatʃi]...
-
Jocotes cocidos Leche burra Maduro asado Maduro en
gloria Maduro horneado Mamones en miel (en jarabe)
Mazapan Melcocha Motas de atol
Nancites cocidos Nancites...
-
Cocido lebaniego is a
traditional dish from the
region of Liébana in Cantabria, Spain. This stew has some
essential ingredients,
which include chickpea...
-
bread and garlic-based
Castilian soup,
along with
substantial stews such as
cocido madrileño. Food is
traditionally preserved by salting, such as
Spanish ham...
-
Cocido montañés (translated as 'Mountain stew' or 'Cantabrian stew',
depending on context) is a rich
hearty Spanish bean stew,
originally from and most...
- 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...
- 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...
- Kak'ik (Kak-ik),
which is a tomato-based stew with turkey, pepian, and
cocido.
Guatemala is also
known for its antojitos,
which include small tamales...
