Latin American and Caribbean Stews, Braises and Sauced Dishes

Gathers the stews, braises and sauced dishes of Latin American and Caribbean culinary traditions, including Brazilian feijoada, Argentine and Peruvian estofado beef stews, and Caribbean oxtail stew, reflecting the region's slow-braised bean, meat and root-vegetable cooking. The grouping reflects the region's own slow, moist-heat cooking tradition, whether built on wine, coconut milk, yogurt or a ground-nut paste, rather than the specific meat or vegetable braised in it, since the same sauce base often carries several different dishes.