Dominican Republic
Carne Guisada
Dominican stewed beef in a tomato-and-sofrito sauce with garlic, peppers, and oregano, served with rice and beans. A core component of la bandera dominicana.
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Dominican Republic
Pollo Guisado
Dominican stewed chicken in a tomato-and-sofrito sauce with garlic, peppers, and oregano, served with rice and beans. A common variant of la bandera's meat component.
Limón, Costa Rica
Rondón
Caribbean coconut stew with fish, seafood, root vegetables, and Scotch bonnet peppers, a Limón province Afro-Caribbean specialty.
Cuba
Ropa Vieja
Cuba's dish: shredded beef stewed in tomato sauce with peppers and onions, a daily and national classic
Colombia
Sancocho
Colombia's Sunday stew: hen or other meat simmered with plantain, yuca, corn, potato and cilantro until the broth thickens. Every region keeps its own pot — valluno with three meats, costeño with fish — and Cali claims the gallina version as its own.