Guisado De Carnero

This recipe comes from a Mexican cooking manuscript, likely compiled by a home cook at the dawn of the 20th century. Recipes such as these served as personal culinary records in an era when printed cookbooks were still luxury items in many Mexican homes. The Guisado de Carnero (Lamb Stew) is a part of a rich culinary tapestry blending native flavors—chilies, tomatoes— with the enduring influence of Spanish ingredients like olives and wine. The recipe's mixture of sweet, sour, and spicy elements is characteristic of festive and family meals in post-colonial Mexico, where cooks experimented creatively within the bounds of available pantry goods. The handwritten nature and selection of recipes reflect both traditional Mexican tastes and external inspirations, illuminating how everyday cooks navigated changing kitchen stocks and culinary trends in the early 20th century.

The home cook of 1901 would have used a large earthenware or enameled cazuela (shallow cooking pan) set over a wood or charcoal fire. Grinding was achieved using a volcanic stone metate or a hand-held molcajete for tomatoes and spices. Bread was fried in an iron skillet or shallow comal using lard or rendered beef fat. Stews were stirred with sturdy wooden spoons, and all chopping was done with a simple kitchen knife. Boiling of onions likely occurred in a small pot over the fire.