English: Stew / Deutsch: Eintopf / Español: Guisado / Português: Ensopado / Français: Ragout / Italiano: Stufato /

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.

Articles with 'Guisado' in the title

  • Carneiro guisado: Carneiro guisado refers to a Portuguese dish of mutton which is stewed with tomatoes, garlic, bay leaf, parsley. Potatoes are sometimes added
  • Guisado de Repollo: Guisado de Repollo: Guisado de Repollo refers to a Bolivian stew made of cabbage, tomatoes, chiles, onions and potatoes.


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

Mechado ■■■■■■■■■■
Mechado is a popular Filipino beef stew dish that features tender chunks of beef marinated and slow-cooked . . . Read More
Arrowroot ■■■■■■■■■■
Arrowroot is a starchy substance derived from the roots of certain tropical plants. In the culinary world, . . . 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
Churakka ■■■■■■■■■■
English: BottlegourdChurakka in the food context refers to a type of squash or gourd known as ridge gourd . . . Read More
Adobo ■■■■■■■■■■
Adobo is a flavorful and widely loved cooking technique and dish that has its roots in Filipino cuisine. . . . Read More
Camarón ■■■■■■■■■■
Camarón in the food context refers to shrimp, a popular seafood delicacy enjoyed in various culinary . . . Read More
Kentumere ■■■■■■■■■■
Kentumere refers to fish and spinach in tomato sauce, a dish from Ghana which is made with kippered herring, . . . Read More
Piperade ■■■■■■■■
Piperade refers to a dish from Basque region (Spain stretching to France). It is made with tomatoes, . . . Read More
Pipirrana ■■■■■■■■
Pipirrana refers to the local food of Jaen in Andalucia, Spain. It is a salad made with tomatoes, onions, . . . Read More
Stew ■■■■■■■■
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant . . . Read More