.

MundoAndino Home : Andes Argentina Guide at MundoAndino

Cazuela


Cazuela is the name of a South American (Southern Cone) Spanish-originated soup. It's a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together.

Chilean cazuelas

The most common types of Cazuelas in Chile are the chicken or beef, but there's also another types made from pork and turkey.

The typical Cazuela in one dish contains: a piece of meat , a potato, a piece of pumpkin, and the stock obtained from boiling this. Complementary to these components can be: cooked rice (in the stock), small-sized noodles, green beans, celery, sliced carrots, garlic, [cabbage]], among others. In summer the cazuela is accompanied by a big yellow piece of sweetcorn, cooked apart or in the same stock. The cazuela is typically eaten by consuming the liquid stock first, then eating the meat and larger vegetables last. However, the meat and larger vegetables can also be sliced up within the liquid stock and can be eaten simultaneously with the liquid stock.

Didn't find what you were looking for.
Need more information for your travel research or homework?
Ask your questions at the forum about Argentine cuisine or help others to find answers.

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Cazuela


Disclaimer - Privacy Policy - 2009