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Ropa vieja (Spanish pronunciation: [ˈro.pa ˈβje.xa]; "old clothes") is a dish with regional variations in Latin America, the Philippines, and Spain. It normally includes some form of stewed beef [ 1 ] and tomatoes with a sofrito base. [ 2 ]
In Cuba, Puerto Rico, and Panama, carne mechada is known as "ropa vieja" ("old clothes"). [6] Its preparation in these countries resembles that of Venezuela and Colombia: a flank steak or brisket that is simmered in a tomato-based sauce with onions, and peppers.
The Cuban restaurant opened in 2001 near downtown, but it's off the beaten path on Fifth Street. ... As someone who was eaten authentic ropa vieja in Havana, I can recommend Mervis' as one of the ...
A typical Cuban sandwich. A Cuban sandwich (sometimes called a mixto, especially in Cuba [6] [7]) is a popular lunch item that grew out of the once-open flow of cigar workers between Cuba and Florida (specifically Key West and the Ybor City neighborhood of Tampa) in the late 19th century and has since spread to other Cuban American communities.
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I created this version of a Mexican favorite for my family, using meaty portobello mushrooms to mimic meat. Serve with rice to round out the meal. —Arlene Erlbach, Morton Grove, Illinois
Ropa vieja (literally, 'old clothes') is a dish consisting of chicken and beef mixed with potatoes and garbanzos . Canarian ropa vieja is the father of Cuban ropa vieja through Canarian emigration. Conejo en salmorejo is a traditional rabbit stew [2] marinated in coriander sauce (not to be confused with mainland Spain's salmorejo).
"According to a recent Cuban immigrant to South Florida, ropa vieja is a dish that was influenced by the considerable Russian population that resided in Cuba during the cold war. According to this source the Russians made a stew using brisket that was adapted by the Cubans and called ropa vieja.