Dish

Ropa vieja

Ropa vieja is made by slow-cooking flank steak until it is tender enough to shred. The shredded beef is then cooked with a sofrito of onions, peppers, and tomatoes, along with spices like cumin and oregano. The dish is typically served with rice and black beans, and garnished with fresh cilantro. Ropa vieja is a comforting and satisfying meal that is perfect for a cold winter day.

Cuisine of the Americas› Caribbean cuisine› Cuban cuisine

Stew

Origins and history

Ropa vieja is believed to have originated in the Canary Islands, and was brought to Cuba by Spanish immigrants. The dish has become a staple of Cuban cuisine, and is also popular in other Latin American countries.

Dietary considerations

Ropa vieja is a high-protein dish that is also rich in iron and vitamin C. It is not suitable for vegetarians or vegans, and may not be appropriate for those with certain dietary restrictions or allergies.

Variations

There are many variations of ropa vieja, with some recipes calling for additional ingredients like olives, capers, or raisins. Some versions also use chicken or pork instead of beef.

Presentation and garnishing

Ropa vieja is traditionally served in a deep bowl, with the rice and beans on one side and the shredded beef on the other. The dish can be garnished with fresh cilantro or a squeeze of lime juice.

Tips & Tricks

To make the dish even more flavorful, try marinating the beef in a mixture of lime juice, garlic, and cumin before cooking. You can also add a splash of vinegar or a pinch of sugar to balance the flavors.

Side-dishes

Ropa vieja is typically served with rice and black beans, but can also be paired with plantains or yuca. A side salad of avocado, tomato, and onion is also a common accompaniment.