Sancocho

Sancocho is a cherished traditional broth ubiquitous across Latin America, with each region imparting its own distinctive flair to this beloved dish.

In Puerto Rico, sancocho is a rustic and hearty meal crafted from a blend of meats, tubers, and vegetables simmered in a savory broth. It evokes comfort and warmth, making it an ideal choice for family gatherings.

In Venezuela, the recipe varies regionally but typically comprises a mix of meats and vegetables. Sancocho is a staple at celebrations, bringing people together with its rich and diverse flavors.

The Colombian variant of sancocho is equally delightful, often featuring a combination of meats and vegetables. It's commonly served with rice and avocado, resulting in a well-rounded and satisfying meal.

Ecuadorians also relish their version of sancocho, which differs by region. Some areas favor pork, while coastal regions offer a version reminiscent of Colombian sancocho.

In the Dominican Republic, sancocho is revered as a national dish. It is often prepared with multiple types of meat, creating a rich and hearty stew ideal for special occasions.

Panama's rendition, known as sancocho de gallina, includes chicken, ñame (a type of yam), and culantro (an herb akin to cilantro) as essential ingredients. This version is celebrated for its distinctive and comforting flavor.

El Salvador offers its own version, made with cattle offal, showcasing yet another regional twist on this versatile dish.

Interestingly, the Spanish influence has extended sancocho to the Philippines, where it includes an array of meats, vegetables, and sausages, adopting a unique cultural fusion.