Wedding Stew

Guisado de Fandango

Preparation info
  • 4 to 6

    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

As the name indicates, this dish from the Valley of Oaxaca is a traditional specialty at village weddings there (made in quantities to serve a large party). It is often made with turkey, sometimes pork. You can see the family resemblance to other Spanish-influenced dishes like the Almendrado de Pollo or Estofado de Frutas, but this time the sauce is thickened only with bread instead of nuts and the pickled chiles create a