A culinary dish made of chopped or shredded meat, usually cooked and served in a sauce or gravy.
From French capilotade, possibly derived from Spanish or Italian cooking terminology. The exact origin is disputed, but the term appeared in French culinary texts by the 17th century.
This elaborate French dish demonstrates how medieval and Renaissance cooks turned tougher cuts of meat into delicacies through patient shredding and rich sauces—it's the ancestor of modern shredded-meat dishes like carnitas!
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