Mechado

Mechado

Mechado (stew variant)
Course	Main course
Place of origin	Philippines
Serving temperature	Hot
Main ingredients	Beef, soy sauce, calamansi, black pepper, onions
Variations	Beef tongue
Media: Mechado

Mechado is a Filipino beef stew braised in soy sauce and calamansi, with a tomato-based sauce. Traditionally, Mechado was made by inserting strips of pork fatback ("mecha") into beef to lard it, giving the dish its name and tenderizing the meat. ^[1] Modern versions commonly include potatoes and carrots. ^[2]

History

The dish reflects Spanish colonial influence on Filipino cuisine. While larding was a traditional Spanish method to tenderize tougher cuts of beef, Filipino cooks adapted it using local ingredients like soy sauce, calamansi, and tomatoes. ^[3]

Etymology

The name "Mechado" comes from the Spanish word mecha or mechar, meaning "wick" or "to stuff," referencing the traditional larding method. ^[4]

Preparation

Mechado traditionally uses beef chunks with pork fat strips inserted. The meat is marinated in soy sauce and calamansi or vinegar, then braised slowly in tomato sauce until tender. Potatoes and carrots are often added during cooking. Modern adaptations may omit the larding step but retain the tomato-based stew, soy sauce, and citrus marinade. ^{[5] [6]}

See also

• Balbacua
• Kare-kare
• Kaldereta
• Philippine adobo
• List of beef dishes
• List of stews
• Foodportal

References

1. "Traditional Mechado – Filipino Food". About Filipino Food. Retrieved November 26, 2025.
2. "Beef Mechado". Kawaling Pinoy. Retrieved November 26, 2025.
3. "Beef Mechado: Delicious Hearty Filipino Stew". TastePhilippines. Retrieved November 26, 2025.
4. "The Difference Between Mechado, Menudo, Afritada, and Kaldereta". Pepper.ph. Retrieved November 26, 2025.
5. "Beef Mechado". Kawaling Pinoy. Retrieved November 26, 2025.
6. "Mechado – The Nosey Chef". The Nosey Chef. Retrieved November 26, 2025.