Comments on: Cuban Comfort Food: Ropa Vieja

By: Toasted Coconut & Almond Rice with Mint | bitchincamero

Toasted Coconut & Almond Rice with Mint | bitchincamero — Mon, 17 Aug 2009 19:39:36 +0000

[...] boring – a base for the more interesting things it’s served with – Green Curry, Ropa Vieja or Sushi. But rice can be dressed up and made into a side dish that’s as good as the [...]

By: Ropa Vieja in New York City « NYCitybeat

Ropa Vieja in New York City « NYCitybeat — Wed, 11 Mar 2009 19:06:14 +0000

[...] Posted on March 11, 2009 by soniavalentin The latest on the Latino food beat is that Ropa vieja, a Cuban dish that translated into English means “old clothes,” is served in many [...]

By: Haley

Haley — Fri, 31 Oct 2008 20:46:20 +0000

Making this tonight! I’m excited (:
I just found your website through tastespotting yesterday and I am so glad that I did. Me and my dad love healthy and REAL foods.. I envy you. Maybe one day I can make up my own recipes as good as yours look.. of course I have a while being only 15.. :D

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Tue, 28 Oct 2008 06:08:46 +0000

Have to make this one of these days: looks delish! And old clothes are the best.

By: eLi

eLi — Sun, 12 Oct 2008 22:04:18 +0000

Thank YOU!!!!!! Finally a quicker (and easier) version of Ropa Vieja. It was delicious.

By: Laura

Laura — Tue, 07 Oct 2008 16:38:40 +0000

This is my first visit to your blog… and as a native Miami-an (??) and Cuban, I have to say you hit the nail on the head here!

Look forward to your recipes… I have to recreate as much of Miami as I can since I’m far from home (ok, not that far… just Gainesville, FL).

You’ve got a new fan!!!

By: mel

mel — Tue, 07 Oct 2008 16:35:52 +0000

Thanks Erinn! Love something bubbling on the stove too :)

By: Erinn@SundayDish

Erinn@SundayDish — Tue, 07 Oct 2008 05:31:50 +0000

I love flank steak and I love something bubbling on the stove.
This sounds delicious. As always Mel, your flavor combos knock my socks off.

By: mel

mel — Mon, 06 Oct 2008 17:49:03 +0000

Marsha – I usually eat this with white rice and soda crackers or saltines. Sometimes I put it on top of salad. Sometimes I stuff it into a baguette – depends on your mood!

About the toughness of the meat – cooking it longer will help soften it. Sometimes the meat is tough, sometimes not. I guess it just depends :)

So, How’d it turn out?

By: Swedish Mike

Swedish Mike — Mon, 06 Oct 2008 07:36:29 +0000

Once again an awesome recipe! Just reading about it makes me remember Cuba and the food I had there.

This will be added on to the list of what to cook for the coming week or so.

Great job!

// Mike

http://www.freestylecookery.com