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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 ]
"Picadillo" was not always made with beef; "picadillo de ave" was a minced fowl with white sauce. Pasteles de pollos y pichones (chicken and squab pastry) was made as a savory pie with alternating layers of chicken and squab with a picadillo of minced veal, bacon , ham fried in lard with onion, mushrooms, apples, artichokes, tomatoes, and a ...
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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.
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1. Prepare a 6-serving stove-top espresso maker according to manufacturer's directions and brew a pot of espresso. Put the sugar in a large glass measuring cup and add 1 tablespoon of the hot espresso.
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.
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).