Category
page 1Chilean soups
Cazuela
Cazuela ( or ) is the common name given to a variety of dishes, especially from South America. It receives its name from the cazuela (Spanish for 'cooking pot')—traditionally, an often shallow pot made of unglazed earthenware used for cooking. The ingredients and preparation vary from region to region, but it is usually a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together.
Chupe
Chupe is a generic term used in South America to a variety of stew generally made with chicken, red meat, lamb or beef tripe and other offal, or with fish, shrimp, crayfish or shellfish such as loco, and vegetables, potatoes or yuca.