|
Kategori |
İngilizce |
İspanyolca |
|
Common |
|
1 |
Common |
stew (soup) |
puchero [m]
|
|
General |
|
2 |
General |
vegetable stew |
menestra [f]
|
|
3 |
General |
(fish/meat) stew |
caldereta [f]
|
|
4 |
General |
almond-based stew |
almendrate [m]
|
|
5 |
General |
rice stew |
arroz [m]
|
|
6 |
General |
stew sauce |
caldillo [m]
|
|
7 |
General |
asparagus stew |
esparragado [m]
|
|
8 |
General |
meat and potato stew |
guisado [m]
|
|
9 |
General |
vegetable stew |
potaje [m]
|
|
10 |
General |
moroccan stew |
tajín [m]
|
|
11 |
General |
lamb stew |
dobladura [f]
|
|
12 |
General |
vegetable stew |
menestra [f]
|
|
13 |
General |
vegetable stew |
moronía [f]
|
|
14 |
General |
meat and vegetable stew |
olla [f]
|
|
15 |
General |
seasoned stew of meat and vegetables |
olla podrida [f]
|
|
16 |
General |
ropa vieja stew |
ropa vieja [f]
|
|
17 |
General |
leftover stew |
ropa vieja [f]
|
|
18 |
General |
make a stew |
estofar [v]
|
|
19 |
General |
traditional stew of galicia and asturias |
pote [m]
|
|
20 |
General |
piece of meat found in a stew |
tropezón [m]
|
|
21 |
General |
stew made of beans pork sausage and bacon |
fabada [f]
|
|
|
22 |
General |
a type of bean stew |
frijolada [f]
|
|
23 |
General |
with broth (stew) |
aguado [adj]
|
|
24 |
General |
large earthen pot/stew-pan |
cazolón [m]
|
|
25 |
General |
stew of beef and onions |
encebollado [m]
|
|
26 |
General |
meat stew |
estofado [m]
|
|
27 |
General |
stew-pan |
estufador [m]
|
|
28 |
General |
poorly made stew |
frangollo [m]
|
|
29 |
General |
beef stew |
platillo [m]
|
|
30 |
General |
stew used by the jews in spain |
adafina [f]
|
|
31 |
General |
stew-pan |
cacerola [f]
|
|
32 |
General |
stew-panful |
cazolada [f]
|
|
33 |
General |
asturian stew made of pork and beans |
fabada [f]
|
|
34 |
General |
stew-hole |
hornilla [f]
|
|
35 |
General |
stew-pot |
marmita [f]
|
|
36 |
General |
stew meat |
estofar [v]
|
|
37 |
General |
stew-pan |
cazuela [f]
|
|
38 |
General |
kind of stew |
locro [m]
SA
|
|
39 |
General |
stew of meat |
sancocho [m]
AMER
|
|
40 |
General |
extra ingredients for the hallacas stew (tamale) |
adorno [m]
VE
|
|
41 |
General |
soup or stew lacking nutritious substance |
aguasal [m]
DO
CO
|
|
42 |
General |
typical stew prepared with dried goose meat |
cahui [m]
PE:S
|
|
43 |
General |
a dried and salted fish cooked with milk and accompanied by ecuadorian fanesca stew |
bacalao [m]
EC
|
|
44 |
General |
fricasé stew restaurant |
fricasería [m]
BO
|
|
45 |
General |
stew or food with very little substance |
ciego [m]
PR
|
|
46 |
General |
modest stew prepared from leftovers or using few ingredients, typically pieces of meat, tomatoes, potatoes, and onions |
cutriaco [m]
AR:W
|
|
47 |
General |
stew prepared with breaded and fried beef that is cooked in sauce |
falso [m]
BO
|
|
48 |
General |
type of thick stew prepared mainly with ground corn, squash, meat, and vegetables |
frangollo (portugués) [m]
AR:Nw
|
|
49 |
General |
meat and vegetable stew with a lot of ingredients |
centenario [m]
AR:Nw
|
|
50 |
General |
modest stew |
guiso [m]
PR
|
|
51 |
General |
stew prepared with chicken, yucca, yam, banana, cilantro, and oregano |
guisado [m]
PR
|
|
52 |
General |
stew made with beef, chicken, or fish, and vegetables |
hervido [m]
VE
|
|
53 |
General |
beef tripe stew |
nenepil [m]
MX
|
|
54 |
General |
cooked corn kernels prepared as a dessert, stew, or refreshment |
mote de maíz [m]
CL
|
|
55 |
General |
cooked corn kernels prepared as a dessert, stew, or refreshment |
moteméi [m]
CL
|
|
56 |
General |
beef tripe stew |
nenepile [m]
MX
|
|
57 |
General |
meat stew with toasted cornmeal |
pinole [m]
HN
SV
rare
|
|
58 |
General |
beef or chicken seasoned with several spices, in a thick stew with corn or bread |
pulique [m]
GT
|
|
59 |
General |
seafood and pork stew |
pulmay [m]
CL
|
|
60 |
General |
stew made of hominy with pork, oregano, onion, chili pepper, lime, lettuce, and radish |
pozole [m]
MX
|
|
61 |
General |
man who makes or sells ranga stew |
ranguero [m]
BO
|
|
62 |
General |
thick stew prepared with chicken, yucca, yam, banana, cilantro, and oregano |
sancocho [m]
CO
|
|
63 |
General |
stew with salt and other seasoning |
sancocho [m]
NI
CR
|
|
64 |
General |
person who sells tomato chili sauce or stew |
chilmolero [m]
MX
|
|
65 |
General |
ground corn stew |
locro [m]
BO
|
|
66 |
General |
locro stew |
locro [m]
PE
BO
|
|
67 |
General |
stew or dessert made of ground wheat that is hulled and cooked in lye |
mote [m]
CL
|
|
68 |
General |
person selling stew or dessert made of ground wheat that is hulled and cooked in lye |
motero [m]
BO
CL
|
|
69 |
General |
french bean stew |
poroto (quechua) [m]
CO
EC
PE
BO
PY
UY
|
|
70 |
General |
hominy stew |
pozol (náhuatl) [m]
CR
|
|
71 |
General |
hominy stew |
pozole [m]
MX
|
|
72 |
General |
meat stew |
sancocho [m]
GT
HN
NI
PA
PR
DO
CO
VE
EC
BO
|
|
73 |
General |
stew of meat cooked in butter |
sompopo [m]
HN
|
|
74 |
General |
liver stew |
gandinga [f]
CU
PR
|
|
75 |
General |
stew of fried fish |
sobrehúsa [f]
AND
|
|
76 |
General |
lamb or goat stew |
birria [f]
MX
|
|
77 |
General |
ground corn used to prepare food, particularly locro, a stew with meat, potatoes, corn or squash, chili peppers, and other ingredients |
chancua [f]
AR:Nw
|
|
78 |
General |
food or stew, especially with meat, cheese, or potato, prepared in covered underground ovens |
guatia [f]
BO
CL
|
|
79 |
General |
main dish, like vegetable stew |
coromanía [f]
CU
|
|
80 |
General |
stew made of pork or beef, corn, and potatoes |
patasca [f]
BO:E
CL:N
AR:Nw
|
|
81 |
General |
meal at which a spicy stew is served |
picanteada [f]
BO:W
AR:Nw
PE
rare
|
|
82 |
General |
woman who makes or sells ranga stew |
ranguera [f]
BO
|
|
83 |
General |
woman who cooks saice stew |
saicera [f]
BO
|
|
84 |
General |
stew made with few ingredients |
zambumbia [f]
VE
|
|
85 |
General |
person who sells tomato chili sauce or stew |
chilmolera [f]
MX
|
|
86 |
General |
rabbit stew |
junglada [f]
rare
|
|
87 |
General |
woman selling stew or dessert made of ground wheat that is hulled and cooked in lye |
motera [f]
BO
CL
|
|
88 |
General |
stew made with few ingredients |
presa [f]
ES
local
|
|
89 |
General |
watered down (stew) |
chuyo [adj]
EC
rare
|
|
90 |
General |
light (stew) |
chuyo [adj]
EC
rare
|
|
91 |
General |
selling stew or dessert made of ground wheat that is hulled and cooked in lye |
motero [adj]
BO
CL
|
|
92 |
General |
enjoying stew or dessert made of ground wheat that is hulled and cooked in lye |
motero [adj]
CL
|
|
93 |
General |
pertaining to stew or dessert made of ground wheat that is hulled and cooked in lye |
motero [adj]
CL
|
|
Idioms |
|
94 |
Idioms |
in a stew |
ansioso [adj]
|
|
95 |
Idioms |
stew in one’s own juices |
cocerse en su propia salsa [v]
|
|
96 |
Idioms |
let someone stew in his/her own juice |
cocer en su propia salsa [v]
|
|
97 |
Idioms |
be in a stew about |
sudar la gota gorda por [v]
|
|
98 |
Idioms |
be in a stew about |
andar preocupado por [v]
|
|
99 |
Idioms |
be in a stew about |
estar confundido por [v]
|
|
100 |
Idioms |
stew in one's own juice |
cocerse en su propia salsa [v]
|
|
101 |
Idioms |
stew in one's own juice |
arreglárselas solo [v]
|
|
102 |
Idioms |
stew in one's own juice |
pagar por el error cometido [v]
|
|
103 |
Idioms |
stew in one's own juice |
sufrir las consecuencias de sus actos [v]
|
|
104 |
Idioms |
stew in one's own juice |
pagar por sus equivocaciones [v]
|
|
105 |
Idioms |
get into a stew about |
estar ansioso por algo
|
|
106 |
Idioms |
leave somebody to stew |
dejar a alguien abandonado a su suerte
|
|
107 |
Idioms |
get oneself into a stew over someone |
meterse en un lío con alguien
|
|
108 |
Idioms |
leave someone to stew in their own juice |
dejar que alguien se cocine en su propia salsa
|
|
109 |
Idioms |
let somebody stew |
dejar que alguien se joda
|
|
110 |
Idioms |
leave someone to stew in their own juice |
dejar que alguien se las arregle solo
|
|
111 |
Idioms |
leave someone to stew in their own juice |
dejar que alguien se las componga solo (después de haber actuado mal)
|
|
112 |
Idioms |
stew in one's juice |
cocerse en su propia salsa
|
|
113 |
Idioms |
in a stew |
alarmado
|
|
114 |
Idioms |
in a stew |
angustiado
|
|
115 |
Idioms |
plenty of onion (stew) |
a la chorrillana [adj]
PE
BO
|
|
116 |
Idioms |
plenty of onion (stew) |
a la chorrillana [adv]
PE
BO
|
|
Speaking |
|
117 |
Speaking |
let him stew in his own juice |
déjalo que se cueza en su propia salsa
|
|
Phrases |
|
118 |
Phrases |
to be in a stew |
sudar la gota gorda
|
|
119 |
Phrases |
to be in a stew |
estar en una situación difícil
|
|
Colloquial |
|
120 |
Colloquial |
stew of meat, bacon, beans, and vegetables |
puchera [f]
|
|
121 |
Colloquial |
too many cooks spoil the stew |
un médico, cura; dos, dudan; tres, muerte segura
|
|
122 |
Colloquial |
(a dish or stew) watery and tasteless |
aguachento [adj]
MX
GT
|
|
123 |
Colloquial |
(a dish or stew) little thick, or lacking in taste or good taste |
aguachento [adj]
MX
GT
|
|
124 |
Colloquial |
(a dish or stew) watery and tasteless |
aguanoso [adj]
MX
GT
|
|
125 |
Colloquial |
(a dish or stew) little thick, or lacking in taste or good taste |
aguanoso [adj]
MX
GT
|
|
126 |
Colloquial |
(a dish or stew) watery and tasteless |
aguanosa [adj/f]
MX
GT
|
|
127 |
Colloquial |
(a dish or stew) little thick, or lacking in taste or good taste |
aguanosa [adj/f]
MX
GT
|
|
128 |
Colloquial |
(a dish or stew) little thick, or lacking in taste or good taste |
aguachenta [adj/f]
MX
GT
|
|
129 |
Colloquial |
(a dish or stew) watery and tasteless |
aguachenta [adj/f]
MX
GT
|
|
Proverbs |
|
130 |
Proverbs |
too many cooks spoil the stew |
una por otra, la casa sin barrer
|
|
131 |
Proverbs |
too many cooks spoil the stew |
muchas manos en la olla echan a perder la sopa
|
|
Law |
|
132 |
Law |
stew made with meat plantain and yucca |
sancocho [m]
AMER
|
|
Online Shopping Terms |
|
133 |
Online Shopping Terms |
beef stew with onions |
encebollado [m]
|
|
Engineering |
|
134 |
Engineering |
stew made with meat chickpeas vegetables |
cocido [m]
|
|
135 |
Engineering |
mike stew |
silbido del micrófono
|
|
Meteorology |
|
136 |
Meteorology |
game stew |
encebollado [m]
|
|
General Medicine |
|
137 |
General Medicine |
caldereta (balearic fish or shellfish stew) |
caldereta [f]
|
|
Technical |
|
138 |
Technical |
white stew |
fricasé [m]
|
|
Gastronomy |
|
139 |
Gastronomy |
chickpea stew |
cocido de garbanzos [m]
|
|
140 |
Gastronomy |
catalan meat and vegetable stew |
cocido catalán [m]
|
|
141 |
Gastronomy |
stew with meat spanish sausage chickpeas |
cocido madrileño [m]
|
|
142 |
Gastronomy |
lamb stew with onion tomato peppers and eggs |
cordero chilindrón [m]
|
|
143 |
Gastronomy |
cod stew with red peppers |
ajoarriero [m]
|
|
144 |
Gastronomy |
hake stew |
cóctel de bogavante [m]
|
|
145 |
Gastronomy |
moroccan stew |
tajín [m]
|
|
146 |
Gastronomy |
meat stew with rice and broth |
aguadito [m]
PE
|
|
147 |
Gastronomy |
stew made with cow's hooves |
caldo de patas [m]
EC
CL
|
|
148 |
Gastronomy |
dish with cut stew meat (marinated in vinegar and spices) |
anticucho [m]
AR:Nw
|
|
149 |
Gastronomy |
dish with cut stew meat (marinated in vinegar and spices) |
anticucho [m]
EC
PE
BO
CL
|
|
150 |
Gastronomy |
bun made with the stew of hallacas and cooked in banana leaves or cambur |
bollo de hallaca [m]
VE
|
|
151 |
Gastronomy |
stew prepared with chicken or pork, onion, garlic, chili and other seasonings |
fricasé [m]
CU
|
|
152 |
Gastronomy |
stew made with salt-cured meat and tree spinach (yucatan) |
cabic [m]
MX:Se
|
|
153 |
Gastronomy |
fish stew |
bullón [m]
DO
|
|
154 |
Gastronomy |
thick stew, made with different kinds of potatoes, chicken, tender corn, and flavored with leaves of guasca |
ajiaco [m]
CO
VE
|
|
155 |
Gastronomy |
a stew made with roasted guinea pigs, cooked potatoes, hard-boiled eggs, salt, pepper and very spicy chili peppers |
ají de cuy [m]
EC
|
|
156 |
Gastronomy |
a stew prepared with cooked potatoes, peanut sauce, chunks of chicken and chili |
ají de librillo [m]
EC
|
|
157 |
Gastronomy |
a stew prepared with broth, chopped potatoes, onions and hot pepper |
ajiaco [m]
PE
BO
CL
|
|
158 |
Gastronomy |
a stew made with stripes from beef cattle, garlic, red food coloring or chili peppers |
ajiaco [m]
MX
|
|
159 |
Gastronomy |
a thick stew made with several type of potatoes, chicken, tender corn and flavored with guasca herbs |
ajiaco [m]
CO
VE
|
|
160 |
Gastronomy |
a thick stew prepared with potatoes, avocado, chocho grains, lettuce and chili peppers |
ajiaco [m]
EC
|
|
161 |
Gastronomy |
a stew made with salted dry meat, bacon, pork cracklings, pineapple, jocotes, pepper, quelite leaves and sugared corn dough |
ajiaco [m]
HN
NI
|
|
162 |
Gastronomy |
thick stew, made with different kinds of potatoes, chicken, tender corn, and flavored with leaves of guasca |
ajíaco [m]
VE:W
|
|
163 |
Gastronomy |
stew prepared with battered and fried shrimp cooked in milk with chili pepper, onion, and other ingredients |
cubierto de camarones [m]
PE
|
|
164 |
Gastronomy |
stew prepared with beef, vegetables, and salt, typical of yucatan state |
chanchac [m]
MX:Se
|
|
165 |
Gastronomy |
stew prepared with charqui, chili peppers, corn, and other ingredients |
charquecán (del quechua) [m]
BO
|
|
166 |
Gastronomy |
stew prepared with beef jerky, chili peppers, corn, and other ingredients |
charquicán [m]
PE
BO
CL
AR:Nw,W
|
|
167 |
Gastronomy |
stew prepared with beef jerky, chili peppers, squash, and other ingredients |
charquicillo [m]
AR:Nw
|
|
168 |
Gastronomy |
stew prepared with beef, vegetables, and salt, typical of yucatan state |
sanchaque [m]
MX:Se
|
|
169 |
Gastronomy |
stew prepared with beef, vegetables, and salt, typical of yucatan state |
sanchac [m]
MX:Se
|
|
170 |
Gastronomy |
stew or soup prepared with canna lily, flour, meat, potato, vegetables, and other ingredients |
chairo [m]
PE
BO
CL:N
|
|
171 |
Gastronomy |
stew prepared with pork or beef with finely chopped vegetables |
chapandongo [m]
SV
|
|
172 |
Gastronomy |
stew prepared with rice and beans |
chambre [m]
DO
PR
rur.
|
|
173 |
Gastronomy |
stew prepared with meat and potatoes, bits of lamb or beef intestines, grains, cured meat, and vegetables |
chaqué (del quechua) [m]
PE
|
|
174 |
Gastronomy |
stew prepared with chicken, potatoes, and chili pepper |
chancao [m]
BO
|
|
175 |
Gastronomy |
stew made of corn, chili pepper, and pork |
chilatole [m]
MX
|
|
176 |
Gastronomy |
traditional stew prepared with chili pepper, pork, tomato sauce, rice, and cumin |
chilayo [m]
MX
|
|
177 |
Gastronomy |
stew made with pork and chili pepper |
chileajo [m]
MX
|
|
178 |
Gastronomy |
stew with corn, pork, and chili pepper |
chileatole [m]
MX
|
|
179 |
Gastronomy |
crab stew |
chilpachole [m]
MX
|
|
180 |
Gastronomy |
stew made with potatoes in broth to which beef or fish, seafood, eggs, bell pepper, tomatoes, and other ingredients are added |
chupe [m]
PA
CO
PE
BO:C,W
|
|
181 |
Gastronomy |
stew made with bread, cheese, and other ingredients to which beef, seafood, or fish are added |
chupe [m]
CL
|
|
182 |
Gastronomy |
beef stew with tomato juice |
chocolomo [m]
MX:S,Se
|
|
183 |
Gastronomy |
stew made with green beans and dekernelled corn with a cilantro, chili pepper, and onion sauce |
chipasmute [m]
PE
|
|
184 |
Gastronomy |
stew prepared with pork, onion, garlic, chili pepper, and other condiments, and served with mote, peeled and cooked corn, and chuño, sun dried potato |
fricacho [m]
BO:W,C
|
|
185 |
Gastronomy |
stew prepared with chicken, chili pepper, and garlic, typical of the mexican state of yucatan |
escabeche oriental [m]
MX:Se
|
|
186 |
Gastronomy |
stew prepared with meat, corn, and other ingredients |
espesado [m]
PE
BO
|
|
187 |
Gastronomy |
crab meat stew served in its shell |
carapacho [m]
VE
|
|
188 |
Gastronomy |
stew prepared with chicken, turkey, or duck with pinol (fine toasted corn flour), butter, eggs, and pepper, tomato and onion |
carapacho [m]
NI
|
|
189 |
Gastronomy |
stew made with chopped cow or lamb stomach with chopped potatoes and seasoned with oil, onion, garlic, chili pepper |
caucau [m]
PE
|
|
190 |
Gastronomy |
stew made with chopped cow or lamb stomach with chopped potatoes and seasoned with oil, onion, garlic, chili pepper, and other ingredients |
caucáu [m]
PE
|
|
191 |
Gastronomy |
stew composed mainly of baked fresh cheese |
cauchi [m]
PE:S
|
|
192 |
Gastronomy |
stew prepared with pork head and entrails |
frito [m]
CR
|
|
193 |
Gastronomy |
thick stew prepared with rice cooked with meat or chicken and some vegetables |
guacho [m]
CR:Nw
PA
|
|
194 |
Gastronomy |
stew made with pork and seeds of the bottle gourd |
huasmole [m]
MX:S
|
|
195 |
Gastronomy |
stew made with pork and seeds of the bottle gourd |
huaxmole [m]
MX
|
|
196 |
Gastronomy |
stew made with pork and seeds of the bottle gourd |
huazmole [m]
MX:S
|
|
197 |
Gastronomy |
stew made of pork, vegetables, salt, and lime |
guangocho [m]
SV
|
|
198 |
Gastronomy |
dish similar to locro, a stew made with meat, potato, corn, and squash and prepared with few spices |
guaschalocro [m]
AR:C,Nw
|
|
199 |
Gastronomy |
stew made with pork and seeds of the bottle gourd |
guaxmole [m]
MX:S
|
|
200 |
Gastronomy |
stew prepared with beef previously breaded and fried that is cooked in a sauce made of chopped onion and tomato, peas, broad beans, ground red or yellow chili peppers, and other spices that are fried and then cooked in water |
falso conejo [m]
BO
|
|
201 |
Gastronomy |
stew prepared with chicken meat, tomato, noodles, and chili pepper |
coco [m]
BO
|
|
202 |
Gastronomy |
stew made with salted meat and chaya |
cabic [m]
MX:Se
|
|
203 |
Gastronomy |
stew prepared with meat, tomato, onion, garlic, and salt |
jocón [m]
GT
|
|
204 |
Gastronomy |
crab meat stew served in the shell |
juey al carapacho [m]
PR
|
|
205 |
Gastronomy |
stew made with salted meat and chaya |
kabic [m]
MX:Se
|
|
206 |
Gastronomy |
stew, typically with shellfish |
levantamuertos [m]
HN
SV
NI
BO
|
|
207 |
Gastronomy |
very seasoned chopped pork stew |
jigote [m]
MX
|
|
208 |
Gastronomy |
stew prepared with meat, tomato, onion, garlic, and salt |
jocom [m]
GT
|
|
209 |
Gastronomy |
stew prepared with meat, tomato, onion, garlic, and salt |
jocón [m]
GT
|
|
210 |
Gastronomy |
stew prepared with fish or shrimp, milk, and shredded coconut |
encocado [m]
EC
|
|
211 |
Gastronomy |
meat stew with mole, vegetables and fruits |
manchamanteles [m]
MX
PA
|
|
212 |
Gastronomy |
stew made with dry potatoes, or yucca, noodles, and beef |
manchapecho [m]
PE
|
|
213 |
Gastronomy |
stew prepared with equine penis, especially of a donkey |
loco de cordillera [m]
CL
|
|
214 |
Gastronomy |
person who sells locro meat stew |
locrero [m]
AR
|
|
215 |
Gastronomy |
stew made with ground corn |
locrillo [m]
PY
AR
|
|
216 |
Gastronomy |
stew prepared with meat, potatoes, corn, or squash, garlic, and other ingredients |
locro [m]
PA
CO:Sw
PE
BO
CL
PY
AR
UY
|
|
217 |
Gastronomy |
potato, cheese, and milk stew served with chard and avocado slices |
locro de papas [m]
EC
|
|
218 |
Gastronomy |
potato, cheese, and milk stew served with avocado slices, lettuce, and andean lupin seeds |
locro de uña [m]
EC
|
|
219 |
Gastronomy |
vegetarian locro stew |
locro falso [m]
CL
|
|
220 |
Gastronomy |
stew prepared with meat, potatoes, corn, or squash, garlic, and other ingredients |
lojro [m]
BO
|
|
221 |
Gastronomy |
seafood stew |
mariscal [m]
CL
|
|
222 |
Gastronomy |
seafood stew |
mariscal [m]
CL
|
|
223 |
Gastronomy |
stew made of algas |
luchicán [m]
CL
|
|
224 |
Gastronomy |
stew made with shredded beef jerky or beef, egg, and lard |
machacado [m]
US:Sw
MX:Nw
|
|
225 |
Gastronomy |
dessert or stew made of corn or wheat |
majado [m]
AR:Nw
|
|
226 |
Gastronomy |
stew prepared with fish, generally albacore, tomato paste, onion marinated in lemon juice, cassava, and spices |
encebollado [m]
EC
|
|
227 |
Gastronomy |
fish or seafood stew with spicy sauce |
enchilado [m]
CU
|
|
228 |
Gastronomy |
soupy stew made with bread and bits of meat |
moho [m]
MX
|
|
229 |
Gastronomy |
soupy stew made with bread and bits of meat |
mojo [m]
CR
VE
rur.
|
|
230 |
Gastronomy |
soupy stew made with bread and bits of meat |
mojo [m]
NI
|
|
231 |
Gastronomy |
stew made with chicken, turkey, or pork served with mole sauce |
mole [m]
MX
|
|
232 |
Gastronomy |
stew prepared with ground beef, cornstarch, and onion |
mbaipy [m]
AR:Ne
rur.
|
|
233 |
Gastronomy |
stew made with chopped beef or lamp stomach, potatoes, garlic, and spices |
mondonguito [m]
PE
|
|
234 |
Gastronomy |
stew with boiled eggs, tomato sauce, and chili peppers |
ojo de pancha [m]
MX
|
|
235 |
Gastronomy |
stew made with toasted whole wheat flour, mashed potato, mixed with seafood and various sauces |
ñoqui (italiano) [m]
CL:S
|
|
236 |
Gastronomy |
stew made with raw animal blood, herbs, seasoned with spices and salt |
ñachi [m]
CL
|
|
237 |
Gastronomy |
stew made with rice and black beans |
medioluto [m]
VE
|
|
238 |
Gastronomy |
stew made with vegetables, pasta, and beans |
menestrón [m]
CL
|
|
239 |
Gastronomy |
stew made with tripe or stomach, corn, chili peppers, and tomatoes |
menudo [m]
MX
|
|
240 |
Gastronomy |
stew made with raw animal blood, herbs, seasoned with spices and salt |
ñiachi [m]
CL
|
|
241 |
Gastronomy |
stew made with raw animal blood, herbs, seasoned with spices and salt |
ñache [m]
CL:S
|
|
242 |
Gastronomy |
stew made mainly with boiled corn kernels, pieces of meat, and chili pepper |
mote (quechua) [m]
AR:Nw
|
|
243 |
Gastronomy |
stew or dessert of ground or crushed wheat, after having been cooked in lye and dehulled |
mote (quechua) [m]
CL
|
|
244 |
Gastronomy |
stew made with cooked corn kernels, pork, and spices |
mote pata [m]
EC
|
|
245 |
Gastronomy |
pork tripe stew |
nenepile [m]
MX
|
|
246 |
Gastronomy |
stew prepared with corn tortillas, dogfish or tuna, beans, and tomato sauce |
pan de cazón [m]
MX
|
|
247 |
Gastronomy |
stew made with chicken and ground corn covered with a layer of sugar |
pastel de choclo [m]
CL
|
|
248 |
Gastronomy |
stew made with lamb or chicken meat, potatoes, yuccas, chickpeas, rice, onion, and chili |
pebre [m]
PE:S
|
|
249 |
Gastronomy |
stew made with wheat, beans, peas, meat, and other ingredients |
patachi [m]
PE
|
|
250 |
Gastronomy |
stew made with wheat, beans, peas, meat, and other ingredients |
patache [m]
PE
|
|
251 |
Gastronomy |
stew made of quinoa, cheese, chili pepper, and other ingredients |
pesque [m]
PE:Se
BO:W
|
|
252 |
Gastronomy |
meat stew with toasted cornmeal |
pinol [m]
HN
SV
NI
|
|
253 |
Gastronomy |
stew made of pork and pepper |
pi [m]
MX:Se
|
|
254 |
Gastronomy |
stew made with ground beef, sautéed garlic, pepper, bay leaves, capers, onion, oregano, tomato sauce, and oil |
picadillo [m]
CU
|
|
255 |
Gastronomy |
stew made with meat, onion, broad bean, carrots, seasoned with pepper, salt, and spices, served with rice and potatoes and topped with chopped parsley |
picante [m]
BO
|
|
256 |
Gastronomy |
pipián meat stew |
pipián [m]
MX
|
|
257 |
Gastronomy |
thick stew made with potatoes seasoned with toasted peanuts, garlic, hard boiled egg, tomato, onion, and annatto |
pipián [m]
CO
|
|
258 |
Gastronomy |
pork spinach stew with a sauce made of toasted bread, cilantro, garlic, and onion |
pipián [m]
GT
|
|
259 |
Gastronomy |
stew made with crushed animal entrails |
pipián [m]
DO
|
|
260 |
Gastronomy |
stew made of shredded choclo peruvian corn and garlic with meat, cheese, and other ingredients |
pepián [m]
PE
|
|
261 |
Gastronomy |
stew made with pork with a sauce made of toasted bread, coriander, garlic, onion, and salt |
pepián [m]
GT
|
|
262 |
Gastronomy |
dough made from cassava flour cooked in broth, eaten as a bread with the stew |
pirón [m]
AR:Ne
UY
|
|
263 |
Gastronomy |
stew made with seafood, potatoes, chili pepper, and vegetables |
perol [m]
CL
|
|
264 |
Gastronomy |
stew made of pork, tomato, and other vegetables |
poc-chuc (maya) [m]
MX:Se
|
|
265 |
Gastronomy |
stew prepared with beef, onion, chopped tomato, peas, ground red chili pepper, and other spices, fried and cooked in water |
recado [m]
BO:W
|
|
266 |
Gastronomy |
stew made with beef, vegetables, and tender ears of corn |
puchero [m]
PE:S
BO
CL
PY
AR
UY
|
|
267 |
Gastronomy |
stew made chili pepper, tomato, and eggs |
rabo de mestiza [m]
MX
|
|
268 |
Gastronomy |
seafood and pork stew |
polmay [m]
CL:Sw
|
|
269 |
Gastronomy |
stew made with seven meats or fish |
siete raíces [m]
PE
|
|
270 |
Gastronomy |
stew made of hominy with pork, oregano, onion, chili pepper, lime, lettuce, and radish |
posole [m]
HN
|
|
271 |
Gastronomy |
stew made of parboiled beans with a sauce of coriander, chili pepper, onion, and other ingredients |
purtumote [m]
PE
|
|
272 |
Gastronomy |
stew made of parboiled beans with a sauce of coriander, chili pepper, onion, and other ingredients, (purtumote) |
purtumute [m]
PE
|
|
273 |
Gastronomy |
stew made with banana, yucca, and pork |
pusandao [m]
EC
|
|
274 |
Gastronomy |
stew made with dried toasted beans cooked in water, with corn kernels or boiled corn and other ingredients |
pushpo [m]
PE:C,W
|
|
275 |
Gastronomy |
stew made of cow entrails |
pusún [m]
EC
|
|
276 |
Gastronomy |
potato stew |
queche [m]
PE
|
|
277 |
Gastronomy |
stew made with shrimp cakes, chili pepper, rosemary, and potatoes |
revoltijo [m]
MX
DO
|
|
278 |
Gastronomy |
stew made with ground beef, beans, peas, onions, chopped potatoes, and red chili pepper, accompanied by rice |
saice [m]
BO
|
|
279 |
Gastronomy |
stew made with ground beef, beans, peas, onions, chopped potatoes, and red chili pepper, accompanied by rice |
saici [m]
BO
|
|
280 |
Gastronomy |
stew made with chicken and peanuts |
sajta [m]
PE:Se
|
|
281 |
Gastronomy |
stew made with different legumes, beef, pork, or chicken |
salcocho [m]
DO
|
|
282 |
Gastronomy |
stew made with meat, onion, tomato, chili pepper and other species, used to fill turnovers |
relleno [m]
BO:W
|
|
283 |
Gastronomy |
fish stew with coconut and vegetables |
rondón (inglés run downhill) [m]
NI
CR:Ne
PA
|
|
284 |
Gastronomy |
stew made with green banana, unsalted cheese, milk, cilantro, and garlic |
repe [m]
EC:S
|
|
285 |
Gastronomy |
stew made with green banana, unsalted cheese, milk, cilantro, and garlic |
repe blanco [m]
EC
|
|
286 |
Gastronomy |
stew made with green banana, unsalted cheese, milk, cilantro, and garlic with yucca and potato |
repe mestizo [m]
EC
|
|
287 |
Gastronomy |
beef stew prepared with vegetables and salt, traditional yucatecan dish |
sanchac [m]
MX:Se
|
|
288 |
Gastronomy |
beef stew prepared with vegetables and salt, traditional yucatecan dish |
sanchaque [m]
MX:Se
|
|
289 |
Gastronomy |
porridge stew made of toasted corn or wheat flour, water, butter, and salt |
sanco [m]
CL
AR:Nw
|
|
290 |
Gastronomy |
meat stew with vegetables |
sancochado [m]
MX
|
|
291 |
Gastronomy |
stew made with beef, cabbage, corn and yucca |
sancochado [m]
PE
BO:E
|
|
292 |
Gastronomy |
thick stew prepared with chicken, yucca, yam, banana, cilantro, and oregano |
sancocho [m]
DO
PR
CO
BO:E
|
|
293 |
Gastronomy |
stew made with various legumes, beef, pork, or chicken |
sancocho [m]
HN
SV
NI
DO
PR
|
|
294 |
Gastronomy |
stew made of potatoes, cabbages, cassava, meat, rice, and green plantain |
sancocho [m]
PR
EC
|
|
295 |
Gastronomy |
beef stew prepared with vegetables and salt, traditional yucatecan dish |
chanchac [m]
MX:Se
|
|
296 |
Gastronomy |
stew made of potatoes, cabbages, cassava, meat, rice, and green plantain |
guisado [m]
PR
|
|
297 |
Gastronomy |
porridge stew made of toasted cornstarch, water, butter, and salt |
sango [m]
PE
CL:N
|
|
298 |
Gastronomy |
stew made with wheat and peas or beans |
shinde [m]
PE:Nw
|
|
299 |
Gastronomy |
stew made with rice with meat or chicken and vegetables |
wacho [m]
PA
|
|
300 |
Gastronomy |
stew prepared with potato, milk, onion, annatto butter, coriander, garlic, and lamb entrails, served with avocado |
yaguarlocro [m]
EC
|
|
301 |
Gastronomy |
stew prepared with potato, milk, onion, annatto butter, coriander, garlic, and lamb entrails, served with avocado |
yahuarlocro [m]
EC
|
|
302 |
Gastronomy |
stew prepared with turkey meat served with a dough made of a variety of vegetables and spices |
uliche [m]
MX:Se
|
|
303 |
Gastronomy |
stew made with beef, lamb head, bacon, shanks, garbanzo beans, cabbage, rice, and potatoes |
timpo [m]
PE:S
|
|
304 |
Gastronomy |
stew made with beef, lamb head, bacon, shanks, garbanzo beans, cabbage, rice, and potatoes |
timpu [m]
PE:S
|
|
305 |
Gastronomy |
beef stew with vegetables and banana, wrapped in banana leaf and steamed |
vaho [m]
NI
CR:Nw
|
|
306 |
Gastronomy |
stew made with beef jerky, fried onion, fried potato, poached egg, boiling water, and lime zest |
valdiviano [m]
CL
|
|
307 |
Gastronomy |
stew made with rice with meat or chicken and vegetables |
guacho [m]
CR:Nw
PA
|
|
308 |
Gastronomy |
stew made with coconut milk, banana, yucca, potato, and beef jerky |
tapado [m]
GT
HN
CO:Sw
|
|
309 |
Gastronomy |
stew made with banana and meat or fish |
tapado [m]
EC
|
|
310 |
Gastronomy |
tripe stew |
treinta y uno [m]
EC
|
|
311 |
Gastronomy |
tripe stew |
treintiuno [m]
EC
|
|
312 |
Gastronomy |
stew made with broad beans, herbs or seaweed, peas, cheese, milk, eggs, garlic, and chili pepper |
tecte [m]
PE
|
|
313 |
Gastronomy |
stew made with chopped beef, fruit, and tubers, with spices |
ajiaco [m]
MX
NI
CR
CU
PR
CO
VE
EC
PE
BO
CL
AR
|
|
314 |
Gastronomy |
stew made with cod, garlic, and other ingredients |
ajoarriero [m]
|
|
315 |
Gastronomy |
stew made with garlic and cheese |
ajoqueso [m]
|
|
316 |
Gastronomy |
stew made with potatoes, cod, garlic, and oil from la mancha spain |
atascaburras [m]
|
|
317 |
Gastronomy |
stew or pasta with hazelnuts |
avellanate (catalán) [m]
|
|
318 |
Gastronomy |
potato and chili stew |
ayaco [m]
NI
|
|
319 |
Gastronomy |
lung stew |
badulaque [m]
disused
|
|
320 |
Gastronomy |
lamb stew |
bruscate [m]
|
|
321 |
Gastronomy |
stew made with zucchini |
calabacinate [m]
|
|
322 |
Gastronomy |
potato and beef stew |
carincho [m]
|
|
323 |
Gastronomy |
mutton stew |
carnero verde [m]
|
|
324 |
Gastronomy |
stew made with small pieces of beef or lamb belly |
caucáu [m]
PE
|
|
325 |
Gastronomy |
coriander stew |
celindrate (catalán) [m]
|
|
326 |
Gastronomy |
stew dish made with jerky, chili, squash and other ingredients |
charquicán [m]
PE
CL
AR
|
|
327 |
Gastronomy |
stew made of corn, chili pepper, and pork |
chilatole [m]
MX
|
|
328 |
Gastronomy |
stew made with meat, cooked with tomatoes and peppers |
chilindrón [m]
|
|
329 |
Gastronomy |
chili sauce or stew with tomato or other legume |
chilmole (náhuatl) [m]
MX
|
|
330 |
Gastronomy |
stew made with potatoes, meat or fish, egg, chili pepper, tomato and other ingredients |
chupe (quechua) [m]
PA
CO
VE
EC
BO
AR
|
|
331 |
Gastronomy |
stew made with potatoes, meat or fish, egg, chili pepper, tomato and other ingredients |
chupé [m]
EC
|
|
332 |
Gastronomy |
fish or seafood stew in a spicy sauce |
enchilado [m]
CU
|
|
333 |
Gastronomy |
stew made with chicken or chicken and pork with chili pepper and garlic from yucatan, mexico |
escabeche oriental [m]
MX
|
|
334 |
Gastronomy |
stew of green beans and potatoes seasoned with oil and vinegar |
hervido [m]
ES
local
|
|
335 |
Gastronomy |
locro stew |
locro [m]
|
|
336 |
Gastronomy |
dessert or stew made with ground wheat or corn |
majado [m]
AR
|
|
337 |
Gastronomy |
chicken or turkey stew with mole sauce |
manchamanteles [m]
MX
|
|
338 |
Gastronomy |
chicken or turkey stew with mole sauce |
manchamantel [m]
MX
|
|
339 |
Gastronomy |
meat or poultry stew with pipian sauce |
pipián [m]
MX
|
|
340 |
Gastronomy |
bread made from cassava flour cooked and eaten with the stew |
pirón [m]
AR
UY
|
|
341 |
Gastronomy |
stew of seasoned beef or chicken with corn or bread |
pulique [m]
GT
|
|
342 |
Gastronomy |
stew made with toast, chili pepper, tomato, and other condiments |
revolcado [m]
GT
|
|
343 |
Gastronomy |
stew made of peppers, tomatoes, potatoes, cod or tuna |
rinrán [m]
ES
local
rur.
|
|
344 |
Gastronomy |
meat stew |
sancochado [m]
PE
|
|
345 |
Gastronomy |
stew made with seafood, tomatoes, and other ingredients |
sudado [m]
MX
EC
PE
|
|
346 |
Gastronomy |
stew of coconut, banana, yucca, sweet potato, and cured meat |
tapado [m]
HN
CO
|
|
347 |
Gastronomy |
beef and vegetable stew wrapped in a banana leaf and steamed |
vaho [m]
NI
|
|
348 |
Gastronomy |
vegetable stew |
zarapatel [m]
|
|
349 |
Gastronomy |
stew made with tripe and beans |
buseca [f]
|
|
350 |
Gastronomy |
seafood stew |
zarzuela [f]
|
|
351 |
Gastronomy |
vegetable stew |
caldereta gallega [f]
|
|
352 |
Gastronomy |
pork stew with eggs tomato and onion |
cachelada [f]
|
|
353 |
Gastronomy |
spiny lobster stew |
caldereta de langosta [f]
|
|
354 |
Gastronomy |
meat stew |
carbonada [f]
BO
CL
PE
AR
UY
|
|
355 |
Gastronomy |
vegetable stew made with corn flour, rice and ground pork meat (accompanied with pieces of chicken placed on a bijao leaf) |
avispa juane [f]
PE
|
|
356 |
Gastronomy |
spicy stew made with meat, corn and onion |
calapurca [f]
AR:Nw
|
|
357 |
Gastronomy |
stew with chayote, egg, ham, squash, tomato |
boronía [f]
PR
|
|
358 |
Gastronomy |
stew with chayote, egg, ham, squash, tomato |
alburaniya [f]
PR
|
|
359 |
Gastronomy |
stew made from lamb head, rice, potatoes, carrots, and onions |
cabeza de cordero [f]
BO
|
|
360 |
Gastronomy |
stew prepared with chopped bits of cow's heart |
cuchifrita [f]
PA
|
|
361 |
Gastronomy |
stew made of pig lungs, liver, and heart |
chanfaina [f]
MX
|
|
362 |
Gastronomy |
stew prepared with rice and mincemeat of beef entrails |
chanfaina [f]
MX:Se
|
|
363 |
Gastronomy |
stew prepared with pig entrails and pork, vegetables, and potatoes |
chanfaina [f]
EC
|
|
364 |
Gastronomy |
stew prepared with pork or beef and finely chopped vegetables |
chanfaina [f]
SV:E
|
|
365 |
Gastronomy |
stew prepared with beef lights, potato, onion, and other ingredients |
chanfainita [f]
PE
|
|
366 |
Gastronomy |
stew prepared with beef, chili pepper, squash, corn, and other ingredients |
chastaca [f]
PY
AR:Ne
|
|
367 |
Gastronomy |
stew prepared with beef, chili peppers, squash, corn, and other ingredients |
chatasca [f]
AR:N
|
|
368 |
Gastronomy |
stew made with french fries, thin onion slices, and scrambled eggs, topped with chopped meat |
chorrillana [f]
CL
|
|
369 |
Gastronomy |
stew prepared with salted fish, tender kernels, milk, cheese, squash, cabbage, and black-seed squash, and typically accompanied by fried banana, cooked eggs, and strips of pepper |
fanesca [f]
EC
|
|
370 |
Gastronomy |
stew made with dehydrated potatoes, pork, chicken, and llama meat, and optionally, corn |
carapulca [f]
PE
BO
CL:N
rare
|
|
371 |
Gastronomy |
stew made with dehydrated potatoes, pork, chicken, and llama meat, and optionally, corn |
carapulcra [f]
PE
CL:N
|
|
372 |
Gastronomy |
stew prepared with pieces of meat, corn, squash, potatoes, rice and, occasionally, peach or other typically green fruit |
carbonada [f]
BO
CL
PE
AR
UY
|
|
373 |
Gastronomy |
stew prepared with ground beer browned with tomato, onion, and chiltoma |
carne achorizada [f]
NI
|
|
374 |
Gastronomy |
stew made with shredded beef |
carne desmechada [f]
CR
CO
|
|
375 |
Gastronomy |
stew made with shredded beef |
carne mechada [f]
CR
|
|
376 |
Gastronomy |
stew made of pieces of beef, potatoes, spices, and other ingredients |
carne tapada [f]
NI
|
|
377 |
Gastronomy |
stew made with chopped tripe in peanut sauce, typically accompanied by white rice or potatoes and avocado |
guata [f]
EC
|
|
378 |
Gastronomy |
stew made with chopped tripe in peanut sauce, typically accompanied by white rice or potatoes and avocado |
guatita [f]
EC
|
|
379 |
Gastronomy |
food or stew, especially meat, cheese, or potatoes, baked in an earth oven |
huatia [f]
PE
BO
CL
|
|
380 |
Gastronomy |
food or stew, especially meat, cheese, or potatoes, baked in an earth oven |
huatía [f]
BO
|
|
381 |
Gastronomy |
stew made from animal entrails, especially cow and pig |
higadilla [f]
HN
|
|
382 |
Gastronomy |
food or stew, especially meat, cheese, or potatoes, baked in an earth oven |
guatia [f]
BO
CL
|
|
383 |
Gastronomy |
stew prepared with salted fish, tender grains, milk, cheese, squash, cabbage, and squash |
juanesca [f]
EC
|
|
384 |
Gastronomy |
stew prepared with chicken broth and rice |
ligera [f]
DO
|
|
385 |
Gastronomy |
get together where locro meat stew is eaten |
locreada [f]
AR
UY
PY
rur.
|
|
386 |
Gastronomy |
pot, typically wrought iron and with three feet, used to prepare locro meat stew |
locrera [f]
AR
|
|
387 |
Gastronomy |
person who sells locro meat stew |
locrera [f]
AR
|
|
388 |
Gastronomy |
stew of ground beef, potatoes, onions, garlic, tomato, and chili pepper, served with rice |
matasca [f]
PE
|
|
389 |
Gastronomy |
stew made with beef, vegetables, and spices |
ollada [f]
GT
|
|
390 |
Gastronomy |
thick stew of peas, beans, or lentils to which browned onion, tomato, chili pepper, cilantro, and parsley are added |
menestra [f]
PA
|
|
391 |
Gastronomy |
fish stew wrapped in red palulu leaves and grilled |
patarasca [f]
PE:E
|
|
392 |
Gastronomy |
stew of fish and seafood with onion, chili pepper, and other ingredients cooked in a paila small frying pan |
paila marina [f]
CL
|
|
393 |
Gastronomy |
turtle stew |
cazuela de parlama [f]
HN
|
|
394 |
Gastronomy |
stew made from pork legs or beef tripe, corn, and potatoes |
pataska [f]
CL:N
|
|
395 |
Gastronomy |
stew made with fish, seafood, and other ingredients |
parihuela [f]
EC
PE
BO
|
|
396 |
Gastronomy |
stew made with beef or pork offal or head |
pelanga [f]
CO:C
|
|
397 |
Gastronomy |
spicy stew |
picantada [f]
PE
|
|
398 |
Gastronomy |
lenten stew made with parboiled plantain, onion, and other ingredients |
mala rabia [f]
PE:Nw
|
|
399 |
Gastronomy |
stew prepared with chopped beef belly, garlic, salt, and chili pepper |
ranga [f]
BO:C,W
|
|
400 |
Gastronomy |
stew prepared with chopped beef belly, garlic, salt, and chili pepper |
ranga ranga [f]
BO:C,E
|
|
401 |
Gastronomy |
stew made of toast, chili pepper, tomato, and other condiments |
revolcada [f]
GT
|
|
402 |
Gastronomy |
stew made with ground beef fried with onion and then boiled |
sajta [f]
AR:Nw
rur.
|
|
403 |
Gastronomy |
stew prepared with chopped chicken, beans, peas, onions, and red chili pepper |
sajta [f]
BO
|
|
404 |
Gastronomy |
beef stew |
ropa vieja [f]
PA
CU
DO
UY
|
|
405 |
Gastronomy |
beef stew |
ropavieja [f]
MX
CU
BO:C
AR:Nw
|
|
406 |
Gastronomy |
stew made with various meats and grains |
sambumbia [f]
DO
PR
|
|
407 |
Gastronomy |
seafood stew |
sopa de hombre [f]
HN
|
|
408 |
Gastronomy |
stew made with beef, potatoes, red onion, carrots, tomato, cabbage, parsley, green bell pepper, meat or chicken, and black pepper |
timbusca [f]
EC
|
|
409 |
Gastronomy |
stew prepared with beef, cured meat, vegetables, potatoes, cochayuyo, chuño sundried potato, boiled corn, and small pears |
timpusca [f]
PE:S
|
|
410 |
Gastronomy |
stew prepared with beef or chicken, tomato, onion, chipotle chili pepper, and spices |
tinga [f]
MX
|
|
411 |
Gastronomy |
stew made with turtle entrails, flour, and banana, cooked in the turtle shell |
zarapatera [f]
PE:E
|
|
412 |
Gastronomy |
stew made with parboiled tuber of mashua and other ingredients tenderized in milk overnight |
tayacha [f]
PE:S
|
|
413 |
Gastronomy |
stew of different chopped vegetables |
alboronía (árabe) [f]
|
|
414 |
Gastronomy |
vegetable stew |
almoronía [f]
|
|
415 |
Gastronomy |
white meat stew seasoned with a sauce made from egg yolks |
blanqueta [f]
|
|
416 |
Gastronomy |
vegetable stew |
boronía (árabe) [f]
|
|
417 |
Gastronomy |
vegetable stew |
alboronía [f]
|
|
418 |
Gastronomy |
seafood stew |
bullabesa (francés) [f]
|
|
419 |
Gastronomy |
pork roast stew |
cachuela [f]
|
|
420 |
Gastronomy |
hunter's stew made by with rabbit entrails |
cachuela [f]
|
|
421 |
Gastronomy |
fish stew |
caldereta [f]
|
|
422 |
Gastronomy |
lamb stew |
caldereta [f]
|
|
423 |
Gastronomy |
snail stew |
caracolada [f]
|
|
424 |
Gastronomy |
escargot stew |
caracolada [f]
|
|
425 |
Gastronomy |
andean pork and dehydrated potato stew |
carapulca [f]
|
|
426 |
Gastronomy |
onion stew |
cebollada [f]
|
|
427 |
Gastronomy |
cheap stew |
chanfaina [f]
|
|
428 |
Gastronomy |
thick sauce made with oil, vinegar, breadcrumbs, almonds, garlic, paprika, oregano and thyme, served with meat stew, blood sausage or pork roast |
chanfaina [f]
AL
|
|
429 |
Gastronomy |
sheep or lamb stew |
chanfaina [f]
CO
|
|
430 |
Gastronomy |
corn stew |
choclotanda [f]
EC
|
|
431 |
Gastronomy |
stew or fried hearts |
coraznada [f]
|
|
432 |
Gastronomy |
meat and vegetable stew |
escudella (catalán) [f]
|
|
433 |
Gastronomy |
stew made of beans pork sausage and bacon |
fabada [f]
|
|
434 |
Gastronomy |
fish stew served on good friday |
fanesca [f]
EC
|
|
435 |
Gastronomy |
meat and potato stew |
guiropa [f]
|
|
436 |
Gastronomy |
meat and vegetable stew |
olla de carne [f]
CR
|
|
437 |
Gastronomy |
alicante meat stew |
olleta [f]
VE
|
|
438 |
Gastronomy |
cod stew |
porrusalda [f]
|
|
439 |
Gastronomy |
kidney stew |
riñonada [f]
|
|
440 |
Gastronomy |
ropa vieja stew |
ropa vieja [f]
PR
|
|
441 |
Gastronomy |
shredded beef stew |
ropa vieja [f]
PR
|
|
442 |
Gastronomy |
ropa vieja stew |
ropavieja [f]
MX
CU
|
|
443 |
Gastronomy |
shredded beef stew |
ropavieja [f]
MX
CU
|
|
444 |
Gastronomy |
fish stew |
sobrehúsa [f]
AL
|
|
445 |
Gastronomy |
seafood stew |
zarzuela [f]
|
|
446 |
Gastronomy |
season a stew with tomato |
enjitomatar [v]
MX
|
|
447 |
Gastronomy |
prepare locro meat stew |
locrear [v]
PY
AR
|
|
448 |
Gastronomy |
eat locro meat stew |
locrear [v]
PY
AR
|
|
449 |
Gastronomy |
stew made of sliced and fried corn tortillas, cooked in chili pepper sauce |
chilaquiles [m/pl]
MX
|
|
450 |
Gastronomy |
watery stew made of nopales, chili pepper, wormseed, onion and garlic |
nopalitos navegantes [m/pl]
MX
|
|
451 |
Gastronomy |
stew made of beans |
porotos [m/pl]
PE
CL
|
|
452 |
Gastronomy |
stew made with beans and pasta |
porotos con riendas [m/pl]
CL
|
|
453 |
Gastronomy |
stew made of rosemary, chili pepper, and shrimp |
romeritos [m/pl]
MX
|
|
454 |
Gastronomy |
stew or soap made from beef stomach and intestines |
guatas [f/pl]
CL
|
|
455 |
Gastronomy |
stew made of cooked unpeeled potatoes topped with a sauce of tomato, onion, and seasoning |
papas chorreadas [f/pl]
CO
|
|
456 |
Gastronomy |
popular stew prepared with potatoes cooked with annatto, pieces of guinea pig meat, and spicy chili pepper sauce |
ají de cuy [n]
EC
|
|
457 |
Gastronomy |
stew made of corn dough, meat, and spices |
indio viejo [n]
NI
|
|
458 |
Gastronomy |
chickpea stew |
garbanzos estofados
|
|
459 |
Gastronomy |
lentil stew |
potaje de lentejas
|
|
460 |
Gastronomy |
stew of pork ribs with potatoes |
espinazo de cerdo con patatas
|
|
461 |
Gastronomy |
vegetable stew |
menestra de legumbres
|
|
462 |
Gastronomy |
fish and shellfish stew |
zarzuela de pescados y mariscos
|
|
463 |
Gastronomy |
white stew of veal |
fricasé de ternera
|
|
464 |
Gastronomy |
hare stew |
estofado de liebre
|
|
465 |
Gastronomy |
broad bean stew |
habas estofadas
|
|
466 |
Gastronomy |
veal stew with peas |
contra de ternera con guisantes
|
|
467 |
Gastronomy |
bean stew |
judías verdes a la española
|
|
468 |
Gastronomy |
chickpea stew |
potaje de garbanzos
|
|
469 |
Gastronomy |
asturian-bean stew |
fabada asturiana
|
|
470 |
Gastronomy |
broad bean stew |
estofado de habas
|
|
471 |
Gastronomy |
ratatouille type stew |
pisto manchego
|
|
472 |
Gastronomy |
white bean stew |
potaje de habichuelas
|
|
473 |
Gastronomy |
irish stew |
estofado irlandés
|
|
474 |
Gastronomy |
vegetable stew |
panaché de verduras
|
|
475 |
Gastronomy |
monk fish stew |
rape a la cazuela
|
|
476 |
Gastronomy |
seafood stew |
zarzuela de mariscos
|
|
477 |
Gastronomy |
bean stew with spanish sausage |
fabada (asturiana)
|
|
478 |
Gastronomy |
white stew of lamb |
fricasé de cordero
|
|
Botanic |
|
479 |
Botanic |
blanquette (white stew) |
blanquette [m]
|
|
480 |
Botanic |
game stew /civet |
civet [m]
|
|
Cinema |
|
481 |
Cinema |
mike stew |
silbido del micrófono
|
|