Mechado is typically a beef tomato stew, seasoned with soy sauce and calamansi. 

Some cooks use some or all of the popular Filipino tomato stew ingredients: bell pepper, carrot, potato, and tomato sauce and/or tomatoes. 

Traditionally however, Mechado was more than beef cuts. Mechado’s name comes from the Spanish word for “wick”, which is mecha. This referred to the strip of fat used to stuff affordable, tough, parts of beef to make them more succulent and flavorful. This process is also called larding.

What is in your favorite kamatis-based Filipino stews?

Artprint on Society6: https://society6.com/product/mechado-recipe-art_print

What’s the difference between Mechado, Menudo, Kaldereta, and Afritada?

First, what is usually the same?

4 basic ingredients connect the four stews: tomatoes and/or tomato sauce, potatoes, carrots, and bell peppers. Though potatoes and tomato sauce are the most common denominators.

Also, the four dishes have Spanish colonial influence, from the names, ingredients, to the methods of cooking. Mechado has roots in the “mecha” or “wick” of fat used to make tough beef succulent, though the method is used less and less nowadays. Menudo might be from the Spanish word for tiny, but the dish brought over due to colonization might have been a Mexican Menudo.

There are also many other tomato-based dishes such as Pochero, Escabeche, and even Filipino Spaghetti. These stews are so rich in flavor, even vegetable or vegan recipes abound.

And though the debates continue, it means that cooks and chefs are making their own renditions. Together we make these uniquely Filipino stews better and better… and always best for the times, for friends, family, and festivity.

Venn diagram artprint on Etsy: https://www.etsy.com/listing/1227518945/kaldereta-afritada-mechado-menudo