Ropa vieja

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Cuban dish of ropa vieja (shredded flank steak in a tomato sauce base), black beans, yellow rice, plantains and fried yuca.

Ropa vieja, Spanish for "old clothes," is a popular dish of the Canary Islands and Cuba. The original recipe consists of a dish made with derivates of cocido.[clarification needed] In the Americas, it is a shredded flank, brisket, or skirt steak in a tomato sauce base.

History[edit]

Ropa vieja has its origins in the Sephardi Jewish community of Spain in the 12th century and evolved in the Canary Islands and finally in Cuba, where it is one of the national dishes. Variations of the dish occur throughout the Caribbean, especially in the Dominican Republic and Puerto Rico.

Some versions in the Canary Islands contain beef, chicken, or pork, or a combination of these. The dish is a national feature of Cuba where it does not contain chicken or pork; rather, it is shredded beef in sauce. This is also a part of the Venezuelan national dish, pabellón criollo, which includes the carne mechada,[clarification needed] black beans, fried plantains, white rice, and sometimes arepitas (a flatbread).

In Veracruz, Mexico, ropa vieja is made with shredded beef, mint, garlic, tomato, and onions, and cooked with eggs.

See also[edit]

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