Afritada or Kaldereta? In the naked eye, these dishes are too identical! In glossy, red-orange sauce, these viands trace their origins to Spanish influence during the colonial period in the Philippines. The introduction of tomatoes and various cooking techniques profoundly impacted local cuisine, which continues to evolve into many iterations as the years go by. These dishes exemplify how Filipino cooking has always adapted foreign flavors to forever family favorites that are now staples of the Filipino dining experience.
Get this, Kamatis!!
Afritada’s name comes from the Spanish word fritada, meaning “fried,” which reflects the method of browning the meat before simmering. The use of tomato sauce is a hallmark of Spanish influence on Filipino cuisine.
Kaldereta is derived from the Spanish word caldereta, meaning “cauldron,” indicating the method of cooking the dish in a pot over an open flame. Like Afritada, it evolved from a Spanish stew into a uniquely Filipino dish with the addition of rich local ingredients, which you’ll find out below!
Essentially, the two iconic ulam are meat-based and have tomato sauce, carrots, potatoes, onions, garlic, dried bay leaves, bell peppers, and black pepper. But to help us appreciate each dish’s uniqueness, we cited some recipes from popular content creators to factor in their ingredients’ distinctions:
Chicken Afritada Recipes:
- Vanjo Merano, Panlasang Pinoy
- with red hotdogs
- with green peas
- Mama Lulu of Otakoyakisoba
- with butter
- Erwan Heussaf, FEATR
- with Guajillo chili peppers
- with turmeric powder
- with bell peppers
- with paprika
- with honey
- with butter
- with patis
- Judy Ann Santos, Judy Ann’s Kitchen
- with olive oil
- with Thai patis
- with brown sugar
- with sweet paprika
- with ginger powder
Beef Kaldereta Recipes:
- Vanjo Merano, Panlasang Pinoy
- with cheddar cheese
- with green olives
- with soy sauce
- with red wine
- with thyme
- Mama Lulu, Otakoyakisoba
- with garbanzos or chickpeas
- with pickle relish
- Erwan Heussaff, FEATR
- with butter
- with capers
- with parsley
- with lemon zest
- with green olives
- Ninong Ry
- with chicken oil
- with coconut milk
- with all-purpose cream
- with melted cheese toppings
In summary, Afritada is lighter, simpler, and often made with chicken or pork, with a milder tomato sauce. Meanwhile, Kaldereta is richer and spicier, usually made with beef or goat, with a complex sauce that may include liver spread, cheese, and sometimes olives or wine.
Check out what our RareJob 5-Minute Breakers believe these dishes are made with!
Ronnie Yatco
Ronnie is a portrait and editorial photographer, a coffee and sushi-lover, a dog-dad, a fitness enthusiast, an interior design hobbyist, and a budding theater actor. Follow him on IG @ronnie.yatco
