Soups & Stews
In this dish from Jorge Boneta, former chef at the Hotel Matilda in San Miguel de Allende, the pork and beans cook together, which enhances the flavor of each ingredient.
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
Locro, which is also made with beef, is always served as a main course, with rice.
This flavorful soup made with a healthy amount of bacon, garlic, and white wine will be sure to keep you warm on the first day of the New Year.
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