Ropa Vieja

Beef is simmered until it shreds, then braised with onion, pepper and tomato into a savoury stew whose name means old clothes. Served with rice and plantains, it is the national dish of Cuba.

Ropa Vieja, meaning "old clothes," is a dish whose exact origins are debated, though it is widely believed to have Spanish roots, possibly from the Canary Islands or Andalusia, and was brought to Cuba centuries ago. A popular legend links the name to a poor man who shredded his worn garments to cook, but this story is not historically verified.

In Cuba, the dish is traditionally made by simmering flank steak until tender, then braising it with onions, peppers, garlic, and a tomato-based sauce, often finished with olives or capers. It is typically served with white rice and fried plantains, and its status as Cuba's national dish reflects its deep place in everyday home cooking and festive meals alike. Across Latin America, variations exist—such as using shredded chicken or pork—but the Cuban version remains the most iconic.