Guisado is a traditional Mexican dish known for its rich and savory flavors. This hearty stew typically features a combination of meats, vegetables, and various seasonings, making it a popular comfort food in Mexican cuisine.

Guisado is also a Spanish stew made of rabbit, hare , goose or pheasant that is flavored with wine, herbs and bacon. In the Philippines, the word Guisado or Gisado is used and it means sauteed, that is food is Guisado. Meat, seafoods and vegetables which are sauteed are all called Guisado or Ginisa in Filipino. It is derived from the Spanish term Guisado. The Spaniards conquered the Philippines for 500 years and we derived some of our Filipino words from the Spanish words and Guisado is one of them.

In this article, we will explore what Guisado is in the food context, provide examples of common ingredients used in Guisado recipes, discuss its regional variations and application areas, and offer a popular recipe for those eager to try it. Additionally, we will briefly touch upon the history of Guisado and any legal considerations associated with its preparation and sale.

Guisado: Definition and Ingredients

Guisado refers to a stew or braised dish that can be made with a variety of ingredients. While the exact recipe may vary depending on regional preferences and available ingredients, some common components of Guisado include:

  1. Meats: Guisado can feature different meats, such as beef, pork, chicken, or even seafood. These meats are typically cut into bite-sized pieces and slow-cooked to tender perfection.

  2. Vegetables: Various vegetables are added to Guisado, such as tomatoes, bell peppers, onions, and potatoes. These vegetables contribute to the dish's flavor and texture.

  3. Sauce: Guisado is known for its flavorful sauce, which is created by blending ingredients like chiles, tomatoes, garlic, and spices. This sauce infuses the dish with its signature taste.

  4. Seasonings: Common seasonings include cumin, oregano, and bay leaves, which enhance the stew's aroma and taste.

Regional Variations

Guisado recipes can vary widely from region to region in Mexico. Some regions may emphasize specific ingredients or preparation methods. For example:

  1. Guisado de Res: This beef stew is a classic Guisado variety and is often prepared with tomatoes, potatoes, and carrots.

  2. Guisado de Puerco: Pork Guisado may include ingredients like tomatillos, green chiles, and hominy.

  3. Guisado de Pollo: Chicken Guisado is made with chicken pieces and a tomato-based sauce enriched with spices.

Application Areas

  1. Home Cooking: Guisado is a beloved home-cooked meal in Mexico, often served with rice, tortillas, or crusty bread.

  2. Street Food: In some Mexican cities, street vendors offer Guisado tacos, where the stew is served inside tortillas with fresh toppings.

  3. Restaurants: Many Mexican restaurants feature Guisado dishes on their menus, showcasing the diverse regional variations.

A Popular Guisado Recipe: Guisado de Res


  • 1 pound of beef stew meat, cut into chunks
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tomatoes, diced
  • 1 green bell pepper, sliced
  • 2 potatoes, peeled and diced
  • 2 carrots, sliced
  • 1 cup beef broth
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Vegetable oil for cooking


  1. In a large, deep skillet or pot, heat the vegetable oil over medium-high heat. Add the beef chunks and brown them on all sides. Remove the beef and set it aside.

  2. In the same skillet, add a bit more oil if needed and sauté the chopped onion and minced garlic until fragrant and translucent.

  3. Return the browned beef to the skillet and add the diced tomatoes, green bell pepper, potatoes, and carrots. Cook for a few minutes, stirring occasionally.

  4. Pour in the beef broth and season the mixture with cumin, dried oregano, salt, and pepper. Stir well to combine.

  5. Cover the skillet, reduce the heat to low, and let the Guisado simmer for about 30-40 minutes or until the beef and vegetables are tender and the flavors have melded together.

  6. Serve the Guisado de Res hot, garnished with fresh cilantro if desired. It pairs wonderfully with rice or warm tortillas.

History and Legal Considerations

The origins of Guisado can be traced back to indigenous Mexican culinary traditions, where slow cooking and the use of local ingredients were prevalent. In terms of legal considerations, there are typically no specific regulations governing the preparation and sale of Guisado. However, food safety standards and hygiene practices must be adhered to when preparing and serving any food.

Similar Dishes

  1. Estofado: A Spanish and Latin American stew that shares some similarities with Guisado, often featuring meat and vegetables in a flavorful sauce.

  2. Ropa Vieja: A Cuban dish made with shredded beef, bell peppers, onions, and tomatoes cooked in a tomato-based sauce.

  3. Carne Guisada: A Puerto Rican beef stew that incorporates similar ingredients and seasonings as Guisado.


Guisado is a beloved Mexican stew known for its rich and comforting flavors. Whether it's prepared with beef, pork, chicken, or other ingredients, Guisado showcases the culinary diversity of Mexican cuisine. Its regional variations and adaptability make it a versatile and satisfying dish enjoyed by people both at home and in restaurants. With its roots in indigenous traditions, Guisado continues to be a cherished part of Mexican culinary heritage.

Related Articles

Salsa ■■■■■■■■
Salsa is the Italian word for "sauce ", covering a wide range of dressings and condiments. It also refers . . . Read More
Cordero ■■■■■■■■
Cordero in the food context refers to lamb, specifically the meat of a young sheep. It is known for its . . . Read More
Avocado Leaf ■■■■■■■
Avocado Leaf (Avocado leaves plural) refers to a leaf from the avocado tree that is commonly used as . . . Read More
Chena ■■■■■■■
Chena, a versatile and nutritious food ingredient, is a staple in various international and national . . . Read More
Ras el hanout ■■■■■■■
Ras el hanout refers to a powdered spice mixture, used in Arabic and north African cooking, with a sweet . . . Read More
Alimasag ■■■■■■■
In the food context, "Alimasag" is the Tagalog word for a blue "crab"spotted medium sized crab. Crabs . . . Read More
Chili ■■■■■■■
Chili, also known as chili con carne, is a spicy stew made with chili peppers, meat (usually beef), beans, . . . Read More
Pozole ■■■■■■■
Pozole is a traditional Mexican soup or stew that holds a special place in Mexican culinary culture. . . . Read More
Bagoong ■■■■■■■
Bagoong is the Filipino term for fermented shrimps or fish, There are different varieties of Bagoong . . . Read More
Migas ■■■■■■■
Migas refer to Spain's breakfast dish of fried breakcrumbs that is flavored with bacon, garlic and peppers. . . . Read More