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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...
- Mate
cocido (Spanish pronunciation: [ˈmate koˈsiðo],
boiled mate, or just
cocido in
Corrientes Province), chá mate (Brazilian Portuguese: [ˈʃa ˈmatʃi]...
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Cocido madrileño (Spanish: [koˈθiðo maðɾiˈleɲo]; "Madrid stew") is a
traditional chickpea-based stew from Madrid, Spain. A
substantial dish
prepared with...
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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...
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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...
- and then the dish
cooked in it. The dish is
essentially equivalent to the
cocido of
Spain but
lacking colorants (such as paprika),
using local ingredients...
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Although his
nickname is
sometimes confused with the name of the "mate
cocido" infusion, the real
nickname is "mate cosido", in
reference to a scar on...
- and supper. It
generally consists of an
infusion (tea, mate, coffee, mate
cocido, etc.) and a
baked snack (scones, bread, toasts, cake, facturas, etc.),...
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Andean region;
curanto in
Chile and
southern Argentina;
berarubu in Brazil;
cocido enterrado in Colombia; or hāngī in New Zealand.
Although it’s speculated...
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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...
