Filipino Stews 101: Menudo, Afritada, Mechado, Kaldereta (and their Origins)

Filipino dishes to the untrained and uninformed eye can seem all the same. We’ve all had menudo, afritada, mechado, and kaldereta at many a family party. While they may have some similarities (they are all tomato-based), each meal has its own particular flavor and technique of preparation, a long with a very specific history. So let us take a good look at the distinctions between these four similar looking stews and what makes each so unqiuely special in taste and origins.

Menudo

Menudo in Spanish means "little" or "minute." This should give you an idea of how big the components will be when they're cooked. Menudo's meat and vegetables are often chopped into bite-sized pieces. There's no need to use a knife when eating this meal; a spoon and fork will suffice.

It’s main ingredient is pork meat and liver stew with chopped potatoes and carrots. After sautéing garlic, onions, and tomatoes, the meal is cooked with tomato sauce and bay leaves. The hog liver adds a somewhat bitter flavor to the meal, which is tempered by the sweetness of the tomato sauce. Menudo is generally accompanied by steaming rice.

Afritada

Its name comes from the Spanish word for "fry," which refers to the manner in which the meat is typically cooked before the red sauce is added. The main ingredient in this recipe is often chicken thighs or drumsticks, though there are several versions that include pork.

Afritada is a similar Filipino stew to menudo but with a distinct taste character. But unlike menudo, does not include liver, but it does have a sweet and savory flavor that is enhanced by the slight spiciness of the bell peppers. Steamed rice is also offered with afritada.

Mechado

Mechado gets its name from the Spanish verb mechar, which means to cook with lard. This is a little-known fact about the dish. Lard is the key to a rich, full-bodied flavour in mechado and many other foods prepared with this kind of fat.

The stew is made using beef chuck or round that has been cooked until soft. Soy sauce and tomato sauce flavor the meal, which contains potatoes, carrots, and onions. Mechado is normally eaten with rice, although it can alternatively be accompanied with bread or mashed potatoes. Adding a splash of calamansi juice can add a deep, savory taste to the dish. It is also accompanied with rice.

Kaldereta

It gets its name from the caldera, or cauldron, that was historically used to cook it. The majority of caldereta recipes require for long-simmering beef pieces like brisket or round bottom roast.

Kaldereta is traditionally cooked with goat meat, although beef can be substituted. Diced carrots, potatoes, red bell peppers, and green olives are stewed with liver distributed in a tomato sauce, occasionally with cheese or red wine. Until the beef chunks are soft to the fork, the ingredients are entirely boiled down. The meal is spiced and slightly bitter due to the use of tomato sauce, liver spread, and chili peppers. And no surprise, it is eaten with rice.

To summarize, while menudo, afritada, mechado, and kaldereta have certain similarities, they are all separate foods with distinct tastes and cooking methods. Filipino food provides something for everyone, whether you like fiery stews or prefer milder flavors

For the casual observer, the distinction between afritada, caldereta, mechado, and menudo may initially appear puzzling. But there's no doubt that all four ulams are welcome at the table and that they are all suitable company for piping-hot rice! <3

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Written By Julian Russel Yu Noche

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