Ropa Vieja is a beef hash considered one of the national dishes of Cuba. The dish is a tasty combination of shredded meat, peppers and spices. It’s great for special occasions and also for family dinner on weekends.
It was the late 90’s when I started making this great and delicious Cuban dessert. My husband has fond memories of this dish from his school years.
Black Beans or Frijoles Negros is a Cuban traditional dish. It’s served over a bed of fluffy white rice, along with sunny side up eggs, fried plantain or tostones and avocado salad. It’s also served by itself like a soup.
Flan de leche is a custard dessert with a layer of soft caramel on top. A legacy of the Spanish, this dessert is very popular not only in the Philippines and Cuba, but throughout the world. It’s also known as leche flan, creme caramel, caramel pudding, custard pudding and many other names.
“Picadillo” means savory ground beef. It seems every Cuban cook has a it’s own special way of making picadillo. Tia Esther, my husband’s aunt, taught me how to cook this dish during one of our visits to Florida. Here’s my own version of this Cuban delight.
Cuban Mojo (pronounced “Moh-hoh”) is a traditional Cuban sauce used for marinating meats and vegetables alike. This tangy garlic sauce is a staple of Cuban cooking. The authentic sauce is made with sour oranges, which are also known as bitter, bigarade, or Seville oranges.