Food52のインスタグラム(food52) - 7月7日 03時45分

From contributor @soundbitesnj: "There are few dishes as quintessentially Cuban as ropa vieja, which translates to “old clothes” in Spanish. While I grew up being told the tatters of shredded beef are what got the island staple its name, legend has it a penniless man once tore and cooked his own clothes because he couldn’t afford food. After the man prayed over the brew, it miraculously turned into the meaty stew we know today. If you want to go all-out Cuban, pair it with yuca hervida con mojo (boiled cassava in a garlicky citrus oil sauce) and arroz congri (white rice and black beans cooked together, a process that gives the rice a signature gray shade)." For the recipe, head to the link in our bio! (📸:@goodcomag)

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aloveafare We grew up eating this and all the other Cuban foods. My step dad is from Cuba and he taught us to cook Cubano. It’s been many years since I made this . I may need to revisit this recipe. My favorite has always been the black beans and rice. I cold eat a whole bowl and then some?

whoshrunkmykitchen One of my FAVORITE dishes. I discovered it at a Cuban restaurant in Portland, and now get it every time I'm there. I've also made it, and it came out fantastic. I might have to make this again soon ??

ourwildsavorykitchen Yes ropa vieja is a classic. Along with picadillo which we also love to make. Thanks for the cool post. Cuban home cooks rock.

foodandwriting I’ve enjoyed a great many variations of this even in South America, the stews in Peru we’re up there with the very best

ronitlemondrobey My favorite from all those summer nights in Miami visiting my high school boyfriend’s Cuban family.

postcardsfrommimi Ooh I was told that this was a typical dish from Panama. Interesting

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