Afritada, Menudo, Kaldereta, Mechado: What's the Difference Among Them?

Wazzup Pilipinas!

Netflix posted this picture on social media and challenged us to "Guess that ulam" honestly, this has been an enigma for me as well.

People from Visayas usually call that sinarsahan or ginagmay, regardless which is which since they're almost the same.

All I know is.....

Afritada - Chicken

Menudo - Pork

Kaldereta - Goat, or Beef

Mechado - Beef

You may also include....

Pochero - Pork with Garbanzos & Banana (Saba)

All their base are the same (tomato sauce/paste + potatos and carrots). Extra items can be liver, liver spread, green peas and chilis.

Kaya pala nalilito ang Pinoy kasi nilalagyan ng soy sauce kahit hindi mechado, ng liver spread kahit hindi menudo or kaldereta, ng bell pepper kahit afritada, tapos walang naglalagay ng green olives dahil mahal, at ayaw ng marami sa raisins. 

Obviously this isn't Menudo because of the cut of the meat, potatoes and carrots. Definitely not Afritada too because that's chicken. Only options left are Mechado and Kaldereta. I believe this is Mechado because of the bay leaf. Caldereta doesn't have that.

Though pork can also be used as a meat for afritada. As mechado isn't only for beef.

Mechado kasi yung hiwa pure meat at malaki. Pang Menudo maliit lang hiwa. Pag Kaldereta me buto, tapos kapag Afritada usually chicken or pork yun. Actually mahirap malaman hindi kasi pwede tikman. Nakalimutan ninyo pa sa choice pickles / wok tai. 

Here's another explanation;

Afritada is a Spanish based Filipino dish consisting of chicken, beef, or pork braised in tomato sauce with carrots, potatoes, and red and green bell peppers.

Menudo, also known as ginamay, is a traditional stew from the Philippines made with pork and sliced liver in tomato sauce with carrots and potatoes.

Kaldereta or caldereta is a goat meat stew from the Philippines. Variations of the dish use beef, chicken, or pork. Commonly, the goat meat is stewed with vegetables and liver paste. Vegetables may include tomatoes, potatoes, olives, bell peppers, and hot peppers. 

Mechado is a braised beef dish originating from the Philippines inspired by culinary methods of Spain, which it was a former colony of. Soy sauce and calamansi fruits are key ingredients to the braising liquid.

Pero ang buttomline pareparehas silang may tomato sauce hahaha!

KalFriMenuChado?

Menudo? Afritada? Mechado? Kaldereta? Ano bang pinagkaiba?

RECIPE (from Ninong Ry):

Morrey Chicken Products

www.youtube.com/NinongRy

www.NinongRy.com

AFRITADA INGREDIENTS

Chicken cut ups - 2kg

Oil for searing/saute

Patis as needed

Garlic (minced - 100g

Onions (diced) - 300g

Tomato (diced) - 200g

Tomato paste - 100g

Bay leaves - 3-5 leaves

Carrots 500g 

Potato 500g

Bell Peppers - 200g

Water - as needed

Ground black pepper - as needed

AFRITADA PROCEDURE:

1. Deep fry potatoes and carrots. Set aside

2. Season chicken with patis.

3. Sear on both sides until lightly browned.

4. Saute garlic until lightly brown.

5. Add onions and saute until lightly brown

6. Add tomato and saute until most of the liquid has evaporated.

7. Saute tomato paste for 1-2 mins

8. Add chicken and enough water to cover.

9. Add bay leaves.

10. Add patis as needed

11. Bring to a boil and simmer for 20 mins or until the chicken is cooked and the sauce is reduced. Add water if your sauce is reducing too quickly.

12. Add bell peppers and cooked carrots and potatoes. 

13. Season if desired.

14. Serve

MENUDO INGREDIENTS

Pork shoulder (menudo cut) - 1kg

Oil for searing/saute

Patis as needed

Garlic (minced - 100g

Onions (diced) - 300g

Tomato (diced) - 200g

Tomato paste - 100g

Bay leaves - 3-5 leaves

Carrots 500g 

Potato 500g

Bell Peppers - 200g

Water - as needed

Ground black pepper - as needed

MENUDO PROCEDURE:

1. Season pork with patis.

2. Saute until lightly browned.

3. Saute garlic until lightly brown.

4. Add onions and saute until lightly brown

5. Add tomato and saute until most of the liquid has evaporated.

6. Saute tomato paste for 1-2 mins

7. Add pork and enough water to cover.

8. Add bay leaves.

9. Add patis as needed

10. Simmer for 10 mins.

11. Add raw carrots and potatoes.

12. Simmer for 10 mins or until the pork is tender and the sauce is reduced. Add water if your sauce is reducing too quickly.

13. Season if desired.

14. Serve

KALDRETA INGREDIENTS

Beef Kalitiran (caldereta cut) - 2kg

Oil for searing/saute

Patis as needed

Garlic (minced - 100g

Onions (diced) - 400g

Tomato (diced) - 200g

Tomato paste - 100g

Gata - 500ml

Melting cheese - 200g

All purpose cream - 150ml

Butter - 100g

Bay leaves - 3-5 leaves

Carrots 500g 

Potato 500g

Bell Peppers - 200g

Water - as needed

Ground black pepper - as needed

KALDERETA PROCEDURE:

1. Deep fry potatoes and carrots. Set aside

2. Season beef with patis.

3. Saute until lightly browned.

4. Saute garlic until lightly brown.

5. Add onions and saute until lightly brown

6. Add tomato and saute until most of the liquid has evaporated.

7. Saute tomato paste for 1-2 mins

8. Add beef and enough water to cover.

9. Add bay leaves.

10. Add patis as needed

11. Bring to a boil and simmer for 1 hour (30 mins if using a pressure cooker)

12. Add cheese and gata. Simmer until the beef is tender. Add water if needed

13. Once desired tenderness is achieved, add cream and butter off flame.

14. Add bell peppers and cooked carrots and potatoes. 

15. Season if desired.

16. Serve

MECHADO INGREDIENTS

1 whole beef kabilugan (eye of round)

1 kg thick pork backfat

Oil for searing/saute

Patis as needed

Garlic (minced - 100g

Onions (diced) - 300g

Tomato (diced) - 200g

Tomato paste - 100g

Bay leaves - 3-5 leaves

Soy sauce - 100ml

Calamansi juice - 50ml

Carrots 500g 

Potato 500g

Bell Peppers - 200g

Water - as needed

Ground black pepper - as needed

MECHADO PROCEDURE:

1. Deep fry potatoes and carrots. Set aside

2. Portion your beef into your desired shape and size. Please use the video as reference.

3. Cut the backfat according to the size of your beef. Please use the video as reference.

4. Using a narrow knife, create space inside the beef that's enough for your backfat. please use video as reference.

5. Gently insert the portioned backfat inside your beef.

6. Season chicken with patis.

8. On a cold cast iron pan, slowly render your backfat trimmings

7. Sear on two sides until lightly browned.

9. Saute garlic until lightly brown.

10. Add onions and saute until lightly brown

11. Add tomato and saute until most of the liquid has evaporated.

12. Saute tomato paste for 1-2 mins

13. Cool the mixture down. Alternatively, you can add ice so it cools down faster.

14. Bring the cooled mixture to a blender, add water if needed, and puree it.

15. In a pot, add your beef, puree, and enough water to cover.

16. Add bay leaves.

17. Add patis as needed

18. Bring to a boil and simmer for 1 hour (30 mins if using a pressure cooker)

19. Finish cooking without pressure until your desired tenderness is achieved

20. Add soy sauce and patis as needed.

21. Add bell peppers and cooked carrots and potatoes. 

22. Season if desired.

23. Serve

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