Market Stall · Stewed Vegetable Ratatouille
Pisto Manchego
Photo: El Mono Español / Wikimedia Commons · CC BY-SA 4.0
In its current form pisto can't be much older than the 16th century: tomatoes and peppers, its core ingredients, only reached Spain from the Americas after Columbus.
Pisto Manchego slow-cooks tomato, zucchini, onion, and green and red peppers down into a thick, jammy vegetable stew, often finished with a fried or poached egg on top. Market stalls and casual counters across the region serve it warm in small cups or over bread.
Why it's made this way: It grew out of La Mancha's fertile vegetable-growing plains, turning a simple summer garden harvest into one of the region's most identifiable dishes.
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Part of World of Street Food — 3443 dishes from 118 countries.
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