Ropa vieja, recipes below.
In the midst of a series in celebration of Hispanic History Month working my way across the Caribbean and mainland Latin America. The Spanish first arrived in the Caribbean thus it seemed only logical to start there with my culinary musings. Today I am talking about the Caribbean dish ropa vieja or old clothes. This dish is often associated with Cuba but enslaved Africans in the Dominican Republic, Cuba, and Puerto Rico all made it from discarded scraps of meat that elites in expensive homes discarded after elaborate meals. They would add vegetables they grew in gardens around their slave quarters to the scraps and that's how ropa vieja was born. This dish fits my working definition of soul food that I discuss in my book Hog and Hominy: Soul Food from Africa to America http://cup.columbia.edu/book/978-0-231-14638-8/hog-and-hominy—a fabulous-tasting dish made from simple, inexpensive ingredients. It is also food enjoyed by folk, whom it reminds of their rural and African roots and cultures, as well as adaptations to conditions of slavery and freedom in the Americas. The ropa vieja is sautéed shredded beef covered with a rich tomato based sauce seasoned with spices and vegetables such as onion, bell pepper, garlic, cumin, and cilantro. Here are two recipes for ropa vieja:
Traditional ropa vieja recipe: http://inatinykitchen.blogspot.com/2006/11/ropa-vieja.html
Vegan ropa vieja recipe: http://www.thedailypage.com/isthmus/article.php?article=27125
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