Guiso

Guiso is a hot, mildly fatty food. Unlike stew, it allows the vapors to circulate during culinary process.[1] In making guiso, a wide variety of ingredients may be used relative to region, season, availability, and taste.

Gurupina, a traditional guiso from Granadan cuisine.
Guiso "potatoes with blood", served like a tapa.

History

One of the first books written on Spanish cuisine, El Libro de los Guisados, written by Catalan chief Robert de Nola in 1525 CE, was based upon an older, Catalan book called Llibre de Coch, and lists various different recipes of the 15th century Mediterranean. Among these were the first recipes for guiso.

The word originated in the 18th century edition of the Diccionario de autoridades as:

"A dish that is composed and seasoned with broth, spices and other things that are roasted or fried."[2]

Today, someone who makes guiso would be called a guisandero.[2]

Characteristics

Guiso's name gives the implication that it is made up of foods fried rehogado that are cooked in sauce.[1] Guiso may have any ingredients.

Examples of foods from around the globe prepared like guiso are frangollo, ragout, locro, tripe, ossobuco, and puchero.

Ingredients

More common guisos begin with a meat base. Said meat can be beef, pork, turkey, or fish. Said meat may be chopped or put in brine on occasion.[3] Like the foundation, guiso can have very diverse ingredients. Typically, guiso will also consist of cereals, starches, legumes, noodles, and vegetables. Although guiso is associated with sauce, wine may be its broth as well.[4]

See also

References
  1. Conesa, Joaquin Pérez (2009-06-30). El libro del saber culinario (in Spanish). Alianza Editorial. ISBN 978-84-206-8784-1.
  2. RAE (1726). Diccionario de autoridades, «guisado» y «guisadillo»
  3. "Cómo preparar un exquisito guiso de lenteja". Radio Mitre (in Spanish). 2020-04-01. Retrieved 2020-04-15.
  4. "Bases y complementos del guiso". Diario Sur (in Spanish). 2020-03-28. Retrieved 2020-04-15.
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