Seco (food)

Seco is a popular Latin American dish, particularly prevalent in Peruvian, Ecuadorian, and Colombian cuisines. The term "seco" translates to "dry" in English, but ironically, the dish is a type of stew, typically made with meat, coriander, and various vegetables.

Etymology

The term "seco" is derived from the Spanish word for "dry". Despite its name, seco is not a dry dish but a stew. The name is believed to have originated from the cooking process where the liquid ingredients are reduced until they leave a concentrated, flavorful sauce.

Ingredients and Preparation

Seco is traditionally made with goat meat, but variations using beef, chicken, or lamb are also common. The meat is marinated in a blend of beer, garlic, onion, and coriander (also known as cilantro), then slow-cooked until tender. Vegetables such as carrots, peas, and potatoes are often added. The dish is typically served with rice and beans, making it a complete meal.

Regional Variations

In Peru, seco is often made with goat meat and served with yucca or potatoes. The Peruvian version of seco also includes a variety of Peruvian chili peppers, such as aji amarillo and aji panca, which give the dish a distinctive flavor and color.

In Ecuador, seco de chivo (goat stew) and seco de pollo (chicken stew) are popular variations. Ecuadorian seco is typically served with yellow rice and fried plantains.

In Colombia, seco is often made with beef and is typically served with potatoes and yucca. Colombian seco also includes ingredients like tomatoes and bell peppers.

See Also

• Peruvian cuisine
• Ecuadorian cuisine
• Colombian cuisine
• Latin American cuisine