Cocido (Spanish: [koˈθiðo]) or cozido (Portuguese: [kuˈziðu] ) is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone...

Cocido madrileño (Spanish: [koˈθiðo maðɾiˈleɲo]; "Madrilenian stew") is a traditional chickpea-based stew associated to the Madrid region. It is most popular...

Mate cocido (Spanish pronunciation: [ˈmate koˈsiðo], boiled mate, or just cocido in Corrientes Province), chá mate (Brazilian Portuguese: [ˈʃa ˈmatʃi]...

Cocido montañés ('highlander stew' or 'mountain stew') is a rich hearty Spanish bean stew, originally from and most commonly found in Cantabria in northern...

Cocido lebaniego is a traditional dish from the region of Liébana in Cantabria, Spain. This stew has some essential ingredients, which include chickpea...

https://web.archive.org/web/20120701070418/http://www.diagonalurbana.com.ar/leyendas/mate_cocido.html http://www.lagazeta.com.ar/matecosido.htm v t e v t e...

and then the dish cooked in it. The dish is essentially equivalent to the cocido of Spain but lacks colorants (such as paprika) and uses local ingredients...

fasole cu cârnați, the fabada asturiana from Northwestern Spain, the Spanish cocido madrileño and olla podrida, and the feijoada of Minho Province in Northern...

horn (guampa) in some areas. A very similar preparation, known as mate cocido, removes some of the plant material and sometimes comes in tea bags. Today...

and supper. It generally consists of an infusion (tea, mate, coffee, mate cocido, etc.) and a baked snack (scones, bread, toasts, cake, facturas, etc.),...