I’ve been curious about Filipino mechado lately. I know it’s a classic beef stew dish with roots in Spanish cuisine, but it seems to have taken on its own unique flavor profile here in the Philippines. Has anyone experimented with variations of the traditional recipe—perhaps using local ingredients or different cuts of beef? I’m also interested in hearing about your personal twists or improvements to the dish. How do you balance the tomato sauce with the spices, and what sides do you typically serve it with? Any tips or stories from your own cooking experiences would be much appreciated.