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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.
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).
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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Resembling an old Spanish salpicon, ropa vieja (Spanish for old clothes) intends to include everything that exceeds from asado, mainly the best cuts of meat chopped with vegetables such as potatoes or ensalada criolla. It is not to be confused with the Cuban ropa vieja which is also a derivative dish but resembles more a sancocho than a salad.
The original Canary Islander recruits came mainly from the islands of Tenerife and Gran Canaria with the remainder from Lanzarote, La Gomera, and La Palma. [2] [3] [5] St. Bernard Parish Historian William de Marigny Hyland has located the origin of many descendants to the single location of Icod de los Vinos on the island of Tenerife. [5]
Shredded beef Cuban ropa vieja (shredded flank steak in a tomato sauce base), black beans, yellow rice, plantains and fried yuca served with a beer Japanese curry with shredded beef. Shredded beef, also known as pulled beef, is a preparation of beef that features in dishes from various cuisines.