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 (sō-frē′tō, sə-)
n. pl. so·fri·tos
A sautéed mixture of seasonings and finely chopped vegetables, such as onions, garlic, and peppers, used as a base for many Spanish, Caribbean, and Latin American dishes.

[American Spanish, from variant past participle of Spanish sofreír, to fry lightly, from Vulgar Latin *suffrīgere : Latin sub-, slightly; see sub- + Latin frīgere, to fry.]
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Antes de anadir el jamon, la patata y el pollo a la cazuela, hacer un sofrito con zanahorias en rodajas, cebolla, ajo y chorizo.
How many times per week do you consume vegetables, pasta, rice, or other dishes seasoned with sofrito (sauce made with tomato, onion, leek, garlic and olive [greater than or equal to]2 oil)?
Sofrito is a slowly-cooked mix of vegetables and spices used as a base in a wide variety of ethnic dishes.
Lunch: Baja fish tacos featuring fresh locally caught fish topped with shaved cabbage and chipotle aioli; chicken sofrito empanadas with Santa Barbara green olives, capers and smoked paprika aioli; and sandwich of vine ripened tomatoes, applewood smoked bacon, local arugula, and California aged white cheddar.
It ended with a dinner of delicious nilagang manok, which my granddaughter gently spices up with hot chorizo and serves with a garlicky sofrito.
Meant to be shared, the Atlantiks menu will take guests on a journey of exceptional flavors throughout the Greek Island with dishes like grilled octopus with fava from Santorini, a roasted manouri cheese from Greneva with honey and bee pollen, black ink orzo with langoustines, crispy calamari and grey mullet bottarga from Messologgi, marinated sardines with crushed olives from Thassos Island, beef corfu sofrito, and semolina halva, a traditional Greek dessert, made with raisins, pine nuts, orange marmalade and Greek yogurt ice cream.
As well, the most common condiments used are mojo criollo, Cuba's national table sauce, and sofrito, employed in a whole series of dishes whose principle ingredients are beans and other pulses and all types of meats.
The outlet will serve American classic dishes such as Kansas City lamb ribs with homemade bread, butter pickles and apple slaw, New Orleans style jambalaya including wild caught prawns, chicken andouille sausage and lobster sofrito and strawberry shortcake and S'mores tarte for desserts.
Contributing editor Phillippe Diederich is the author of the novels Playing for the Devil's Fire and Sofrito, about a Cuban-American who travels to Havana in search of a secret recipe.
Claire explained: "I have learned the basis of Spanish cuisine such as using sofrito and the principle of working more with olive oil rather than saturated fats.
They are fundamental in classic cooking bases, such as French mirepoix (diced onions, celery, and carrots), Latin American sofrito (onions, garlic, and tomatoes), and Cajun holy trinity (onions, bell peppers, and celery).