Cuban cuisine is a flavorful “melting pot” known as Criollo, heavily influenced by Spanish, African, and Caribbean culinary traditions. Unlike some of its neighbors, Cuban food relies less on high heat and more on slow-cooked, savory bases like sofrito (garlic, onions, and bell peppers).
Here are two of the most iconic recipes that represent the heart of Cuba.
Ropa Vieja (The National Dish)
Ropa Vieja literally translates to “old clothes.” The name comes from a legend about a man who was so poor he shredded and cooked his own clothes to feed his family, only for his love to turn the rags into a rich meat stew.
- Description: A soulful, slow-cooked shredded beef stew simmered in a tomato-based sauce with bell peppers, onions, and aromatic spices.
- Total Time: 2.5–4 hours (shorter if using a pressure cooker).
- History: This dish is over 500 years old, originating in the Canary Islands of Spain. It was brought to Cuba by Spanish settlers and evolved into the island’s signature meal, traditionally served with white rice and black beans.
Ingredients & Instructions
- Sear the Meat: Brown 2 lbs of flank steak or brisket in a heavy pot with oil. Remove and set aside.
- Sauté the Sofrito: In the same pot, sauté 1 sliced onion and 2 sliced bell peppers (red and green) until soft. Add 4 cloves of minced garlic.
- Simmer: Return the beef to the pot. Add 1 can of tomato sauce, 1/2 cup of beef broth, a splash of dry white wine, cumin, oregano, and a bay leaf.
- Cook: Simmer on low heat until the beef is tender enough to fall apart (usually 2–3 hours).
- Shred: Remove the meat, shred it with two forks into long “rags,” and return it to the sauce to soak up the flavors before serving.