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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 Nicaragua, the dish is called carne desmenuzada, or less commonly ropa vieja. It is made with green bell peppers, onions, garlic, salt, Worcestershire sauce, sugar, and mustard. It is usually served with white rice or alongside gallopinto (national dish of Nicaragua), and fried cheese, fried or boiled plantains. [17]
Canarian cuisine refers to the typical dishes and ingredients in the cuisine of the Canary Islands, and it constitutes an important element in the culture of its inhabitants. Its main features are the freshness, variety, simplicity, and richness of its ingredients (which may be a result of the long geographical isolation the islands suffered ...
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
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Known as the national dish of Cuba, ropa vieja is a classic beef stew featuring shredded flank steak tossed in a flavorful sauce of tomato, onion, and pepper. Ropa Vieja Will Be Your New Favorite ...