Beli, you are my "go to" resource for all things authentic Mexican, so I hope you will answer a few questions for me. Last week my wife and I went to a favorite Mexican restaurant, and against my routine, I tried something new, Guisado Des Res. I had no clue what I was getting, but I was delighted with the dish. Delicious cubes of slow-cooked brisket in a thick, savory sauce/gravy. I came home and Googled for a while, and poured through my Mexican cookbooks.
From what I've learned, "Guisado" is loosely translated as "stew", but generally does not have as many ingredients as Yanquis would put in a stew. Correct?
All the recipes I found called for roast cuts, but my local restaurant used brisket. I made one today with brisket, and it was nothing short of marvelous. Is brisket traditional or no?
The recipe I used tonight was from an old cookbook called "Rancho Cooking", which has recipes from old Spanish colonial California and from the descendants of that culture. It was basically a Dutch oven treatment, which worked well with the Egg. What is the traditional Mexican approach to stews?
I'm thrilled with my new find, and want to perfect it before serving it to company or taking it to a fest. Thanks for your help.