It sounds like your grandmother was making a special stock, sauce, or base simmering on the back burner to flavor the meal and entice everyone—especially kids—to ask for seco.
In Latin American cuisine (particularly Peruvian), seco is a slow-cooked meat stew usually made with beef, chicken, or goat, often braised in a cilantro-based sauce or aromatic broth. The “batch simmering on the back burner” was likely:
- A rich homemade stock or broth – used as the base for the stew
- Cilantro or herb paste – simmered to release deep flavor
- A sofrito or aromatic mixture – onions, garlic, peppers, and spices gently cooking to form a fragrant base
This method ensures that every portion of seco is flavorful, and the aroma draws everyone to the table. The tradition of keeping it simmering also lets flavors deepen over time, which is why it was perfect for holiday lunches.
If you want, I can give a classic “grandma-style” seco base recipe that simmers on the stove and captures that nostalgic flavor for your own meals. Do you want me to do that?
