f e at u r e sto ry
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discover cuba
this ubiquitous dish in the Cuban culinary traditions gets its
distinct flavor from bell peppers, onion, garlic, oregano, olive
oil, and a squirt of white vinegar.
Beef and pork are important food products in a Cuban’s
regular diet. Most of the favorites dishes have one or the
other, except for dishes with fish, shellfish, and chicken, of
course. If you attend a Cuban party, chances are the main
course is Arroz con Pollo [chicken and rice], which is a sister
dish to the Spanish Paella, which is made with Valencian
yellow rice, chicken and mariscos [seafood].
An old time favorite, Ropa Vieja, literally meaning old
clothes, is in fact just shredded beef in a tomato sauce base.
Ropa Vieja is Cuba’s national dish, and a staple one at every
Cuban restaurant. Like most Cuban things, this dish derived
from Spain. The story goes that a penniless old man once
shredded and cooked his own clothes because he could
not afford food for his fami ly. He prayed over the bubbling
concoction and a miracle occurred, turning the mixture into
a tasty meat stew.
Though none is totally sure that this story is true, what we
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pa rt i i i
do know is the recipe for Ropa Vieja is over 500 years old and
originated with the Sephardic Jews in the Iberian peninsula
of Spain. Cooking was not allowed on the Sabbath so
Sephardims slow cooked a hearty stew the night before.
When the Spanish conquered the New World, the recipe
traveled to the Americas where it became a staple dish
across Cuba and the Caribbean. And even though the recipe
has been tweaked over the years, the fundamental base of
Ropa Vieja remains today as it always has.
Another classic beef recipe is the Picadillo [Mincemeat],
which is truly versatile, as you can eat it with almost
anything. Quick to prepare and serves lots of people, it is a
match made in heaven when you try it with white rice and
black beans, or in empanadas and papas rellenas [stuffed
beef potatoes].
Cuban food is basically easy to prepare. It used to be that
nothing was imported in Cuba. Everything—from the animals
to fruits and plants were home grown. The island, which
supported thousands of plant and animal species, made
Cuba the most naturally diverse country in the Caribbean.
In the photos: two of the most popular food in the island. The Congris rice (bottom) is mostly an essential dish in all homes in Cuba as it can accompany any
meat. The aroma that fills your kitchen while cooking this Cuban rice dish will make you want to pump up the salsa music and grab a mojito! Picadillo (right) is a
very inexpensive and quick way to prepare beef, but at the same time very delicious, and specially made to accompany with plain white rice & black beans soup.
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2017