Translated from Spanish, it means "a good flavor." Today my mother-in-law came to the rescue and made a delicious, stick-to-your-ribs stew which was satisfying with a capital "S". Oxtail stew is not something that what prepared in my parents' home when I was growing up. My earliest rememberance of it goes back to high school; my Jamaican friends' families ate it often, and it was a favorite. The first time I tried it I thought I had died and gone to heaven. It was served with steamed white rice (and you can never go wrong there). But it was the oxtail with its cocktail of aromatic spices that put it over the top. I'm salivating just thinking about it.
My mother-in-law's version didn't have the same combination of spices that resemble the Jamaican version, but her version rocked just the same. The hearty stew combined beef oxtails and some root vegetables, gourds and spices commonly used in the Latin kitchen: yucca (there it is again), calabasa (a type of pumpkin), green plantains (I know, I wasn't sure how it fit in there either, but it did), garlic, onions, bay leaves, peppers. It was just what we needed on this cool, lazy Sunday. Gracias!