Ropa Vieja is a Cuban dish that consists of shredded beef, seasoned vegetables, and sauces served over white rice and black or red beans (Echarte). The name ropa vieja literally translates to English as “old clothes,” referring to the appearance of the meat and vegetables, which end up in strips that resemble old rags after they have been prepared. 

Although ropa vieja is considered a traditional Cuban dish, it actually originated in the Spanish Canary Islands. Ropa vieja was originally a way to use up leftover ingredients by stewing them together, making it an extremely convenient dish for the Spanish sailors. They brought the recipe from the Canary Islands to the Caribbean culture of Cuba, where it was quickly adopted and adapted to meet Cuban preferences. For example, in its original form in the Canary Islands, ropa vieja often contained garbanzo beans and potatoes; the Cubans opted for vegetables like onions, green peppers, and tomatoes, thus making the dish their own (“Ropa Vieja”).

 The origin of ropa vieja also includes another story less grounded in historical evidence – the legend of the poor man who first made ropa vieja. According to the myth, there was a destitute old man expecting his family home for dinner, but he had no money to buy proper ingredients for a meal. The man stewed together shredded clothes and imparted his love on them. Because of his love for his family, the strips of old clothing actually turned into a delicious beef stew when his wife and children returned (“Ropa Vieja”).

Ropa vieja is prepared by first cooking flank steak, which differs from other cuts of steak in that it is very lean and ideal for cutting into thin strips. Once the steak is cooked it can be shredded by hand into long strips and combined with green peppers and onions, as well as additional vegetables at the discretion of the cook. Next, the meat and vegetables are stewed together with the tomato sauce and the sofrito sauce. In Caribbean cuisine, particularly in Puerto Rico and Cuba, sofrito sauce, made from blended herbs and spices, including garlic, black pepper, bay leaf, oregano, parsley, and salt, is a popular base for many dishes (Rodriguez). For ropa vieja, the key ingredient is the garlic. The sofrito sauce is combined with the tomato sauce (some versions of the recipe use freshly chopped tomatoes; others use tomato paste from a can). After the meat and vegetables are stewed to completion and the sofrito and tomato sauces are added, the finished product is served over white rice and black beans.  

There are many variations of ropa vieja because it has evolved over time to meet needs and preferences. The first alterations took place when the Spanish sailors introduced ropa vieja to Cuban culture. Whereas the dish had been prepared as a way to use up leftover ingredients in the Canary Islands, ropa vieja proved to be very fitting in Cuban food culture and held its own as a popular dish (“How to Cook Ropa Vieja”). With the introduction of Communism after the Cuban Revolution, Cuban food culture changed drastically. The rationing of food ingredients limited Cubans’ ability to produce some dishes. However, ropa vieja fared well because its ingredients remained relatively easy to come by. Furthermore, because there were so many variations of the recipe, even if some ingredients were unavailable, Cubans could still substitute what ingredients they had and attain a similar result. Today, ropa vieja has endured as a popular Cuban dish because of its simplicity and adaptability.

 

 

Lexicographer: Carlin O’Brien, Tulane University

Works Cited

Echarte, Isabel. "Ropa Vieja: The Cuban Dish That Tastes like Home." Cuban Kitchen. WLRN Public Radio. Miami, Florida, 19 Aug. 2013. Radio.

"Food in Cuba." Food in Every Country. N.p., 2013. Web. 25 Sept. 2013.

Glusac, Elaine. "Worth the Cost of the Trip for Ropa Vieja Alone." New York Times 11 Mar. 2012: 2. Gale Cengage Business Insights: Essentials. Web. 19 Sept. 2013.

<http://bi.galegroup.com/essentials/article/GALE%7CA282626094/d94c18cad2ca67df3cd62418cb95b936?u=tulane_rbw>.

"How to Cook Ropa Vieja and the History of This Latin American Favorite from the Canary Islands." Tenerife Usa. Tenerife USA, 2002. Web. 19 Sept. 2013 

La Gorce, Tammy. "Cuban Flavors, Especially Garlic." New York Times 18 Sept. 2011: 11+. Gale Cengage Bussiness Insights: Essentials. Web. 19 Sept. 2013.

<http://bi.galegroup.com/essentials/article/GALE%7CA267259839/dde7d1a2d3fd164ad735f6c4a9fe3ba6?u=tulane_rbw>.

Rodriguez, Hector. "What Is Sofrito?" About.com Latin Caribbean Food. N.p., n.d. Web. 25 Sept. 2013. 

"Ropa Vieja." Ifood.tv. Future Today Inc., 2008. Web. 19 Sept. 2013.