Want to know the difference between local stews? Check out this guide

They’re all red, made up of meats, and simmered to perfect tenderness; how do you distinguish caldereta from mechado, menudo from afritada?

These dishes are ever-present on the Filipino dinner table. They’ve been enjoyed for lunch, dinner, and even breakfast, ever since the Spanish came and taught how they’re made. They’re ubiquitous during celebrations and parties--baptisms, weddings, and even death anniversaries. They’re also available everywhere, from the corner carinderia to high-end restaurants.

But how come many Filipinos still get confused when identifying these tomato-based dishes?

Truth be told, it has something to do with how everything is done in a rush these days. People want quick, fast results, and this applies to food as well. It might also be a product of people’s laziness, putting together whatever ingredient is available in the pantry and relying on ready-made mixes. Reverence to tradition is simply forgotten along the way.

So, we take a step back and dissect each of these Filipino dishes, differentiating each by which meat is used, how the sauce is made, and what vegetables and other accoutrements are added. You’re welcome!