Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela.

Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region.

[1] Sancocho is considered one of the national dishes, along with "la bandera" (the flag), consisting of rice, generally red or black beans, some root vegetables and meat.

Regional varieties include sancocho chorrerano (a specialty of the town of La Chorrera, which is only made with free-range chicken, onions, garlic, chili peppers, oregano and ñame[2]) and Sancocho chiricano (a specialty from Chiriquí Province and the heartiest variety, containing squash in addition to all basic and optional ingredients mentioned before, having a yellowish color as a result).

It is used as a metaphor for the country's racial diversity due to the varied ingredients that contribute their particular properties to and have an equally important role in the cooking process and final product.

Reflecting its Spanish influence, sancocho is eaten in the Philippines, where the hearty stew is made with fish, beef shanks, three kinds of meat, chicken, pork butt, bacon, chorizo de bilbao and morcilla (Spanish blood sausage) as well as yucca, potatoes, cilantro, corn, cabbage, bok choy, carrots and string beans.

The Ilocano dish pinapaitan is also known as sankutsar (or singkutsar) is made from stewed goat (or beef) and offal flavored with its cud.

The stew can be beef (usually in the Llanos region), chicken (usually central and western region), beef stomach and shank (simply called "tripe") or goat (here called "goat tripe", typical of western Falcón and Lara states) and fish or seafood (usually East and Caribbean coast).

Among vegetables and traditional spices for all varieties are yam, onion, garlic, salt, pepper, oregano, potato, cassava, jojoto (maize/corn), celery (celeriac), taro (mafafa/malanga), pumpkin (squash), cabbage, Chinese taro or Chirel hot pepper, cilantro, and green or topocho banana.

Consumed at lunchtime or in the evening, the stew is a common dish at celebrations, usually served during or after meals—the latter, according to popular belief, to relieve hangover.

It consists of brazed beef short ribs, ox tail, carrots, celery, potatoes, corn on the cob, squash, chayote, garlic, onion, cilantro and garnished with lime and accompanied with tostadas.