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Slow Cooker Ropa Vieja With Black Beans and Rice

Jennifer Olvera 1 comment

Ropa vieja, the classic Cuban dish of shredded stewed beef flavored with a vinegary tomato and pepper sauce, is a natural choice for the slow cooker, stewed all day and served with rice and beans. More

Slow Cooker Ropa Vieja With Black Beans and Rice

Serious Eats Jennifer Olvera 10 comments

Ropa vieja, the classic Cuban dish of shredded stewed beef flavored with a vinegary tomato and pepper sauce, is a natural choice for the slow cooker, stewed all day and served with rice and beans. More

Mojo-Marinated Skirt Steak

Sunday Supper Jennifer Olvera 4 comments

Skirt steak, with its coarse texture and hearty grain is a great cut for marinating, particularly when the marinade is a garlicky mix of lime and orange juice. As it chars over a hot flame, the interior ends up buttery and rich. More

Grilled Mojo-Marinated Skirt Steak

Serious Eats Jennifer Olvera 4 comments

Skirt steak, with its coarse texture and hearty grain is a great cut for marinating, particularly when the marinade is a garlicky mix of lime and orange juice. As it chars over a hot flame, the interior ends up buttery and rich. More

Sunday Supper: Crispy, Shredded Cuban Beef With Pan-Fried Onions and Plantains

Sunday Supper Jennifer Olvera 1 comment

Twice-cooked, crispy, shredded flank steak teams up with white rice, pan-fried onions and caramelized plantains. More

Crispy, Shredded Cuban Beef With Pan-Fried Onions and Plantains

Serious Eats Jennifer Olvera 2 comments

Twice-cooked, crispy, shredded flank steak teams up with white rice, pan-fried onions, and caramelized plantains. More

First Look: El Cubo de Cuba's New Brick and Mortar in Portland, OR

First Look Kat Vetrano 2 comments

The popular downtown cart parks its wheels for a more stationary and spacious opportunity, a brick and mortar restaurant where they'll serve Cuban classics like ropa vieja, mojo pork, Cuban sandwiches, are more. More

Sunday Supper: Cuban Beef Casserole with Black Beans and Cumin Rice

Sunday Supper Jennifer Olvera 4 comments

Ropa vieja-style beef, black beans and cumin rice combine for this Cuban take on a meaty casserole. More

Cuban Beef Casserole with Black Beans and Cumin Rice

Serious Eats Jennifer Olvera 2 comments

Ropa vieja-style beef, black beans and cumin rice combine for this Cuban take on a meaty casserole. More

Cuban Fritas (Seasoned Cheeseburgers with Shoestring Potatoes and Spicy Sauce)

Serious Eats J. Kenji López-Alt 1 comment

The frita is a classic regional American burger created by Cuban immigrants in South Florida. While the standard is a thin, griddled patty with a spiced ketchup-based sauce, my take on it is a slightly larger version designed for the backyard grill with a boldly seasoned pork and beef patty, a creamier sauce, and more vegetables. The crisp shoestring potatoes that are the hallmark of a traditional frita remain the same. More

Excellent Homestyle Cuban Cuisine at Jose's in Bradenton, FL

Jamie Feldmar 11 comments

Crammed in to a narrow storefront on in a small Gulf Coast town, Jose's Real Cuban Food has a classic mom-and-pop luncheonette feel: a pixelated shot of owner Jose Baserva on the sign outside, no A/C, and a menu of killer homestyle Cuban classics from Baserva's family recipes. More

Sunday Supper: Baby Back Ribs With Mojo Barbecue Sauce

Sunday Supper Jennifer Olvera 1 comment

The flavors of Cuban mojo inspire these kicky, baked, then grilled, barbecue ribs. More

Baby Back Ribs With Mojo Barbecue Sauce

Serious Eats Jennifer Olvera 2 comments

The flavors of Cuban mojo inspired these kicky, baked, then grilled, barbecue ribs. More

A Sandwich a Day: Cubano at Cafetería La Mejor

New York Clara Inés Schuhmacher 1 comment

Miami transplants Jeremy and Luis know how to press a good Cuban sandwich, and they'll press one for you at their bright-teal-and-hot-pink Cafetería La Mejor on Suydam in Bushwick. More

A Sandwich a Day: Challah Cuban at Burnell's in Cincinnati

A Sandwich a Day Laura Arnold 2 comments

Challah is an excellent (if not traditional) choice for the Cuban, and I really liked it. The perfectly grilled challah was nice and crunchy, yet soft and yielding, unblemished by the Cap'n-Crunch-roof-of-mouth effect that a toasted and pressed sandwich sometimes presents. Roasted pork, ham, cheese, pickles, and "monkey mustard"—made with whole grain country Dijon, honey, bananas, pineapple, and banana peppers—all worked together to make one damn good sandwich. More

Cuban Picadillo

Serious Eats María del Mar Sacasa 4 comments

Picadillo is a Cuban-style hash made with ground pork, ground beef, or both. Layers of flavor in this traditional dish come in the shape of olives, capers, and raisins. More

Hangover Helper: Empanadas and Croquetas at Coppelia, NYC

Drinks Max Falkowitz 1 comment

As often as not, my mornings after leave me feeling repulsed by anything more than a small bite of food to make the worst of the pain go away. For mornings like these, something small and a little greasy is just what I'm looking for. And the empanadas and croquetas de queso at Coppelia's are just the thing. More

Sandwiched: Cuban Medianoche

Sandwiched María del Mar Sacasa 2 comments

After a long night of dancing, people would stop for a medianoche, so named as an allusion to the time it was often eaten. At midnight. The pressed, toasted sandwich is made with a sweet egg bread similar to challah or Hawaiian bread. The filling is lechón, slow-cooked marinated pork, ham, cheese, pickles, butter and mustard. More

Cuban Medianoche Sandwich

Serious Eats María del Mar Sacasa 1 comment

Medianoches are usually made with "pan suave," a soft, sweet bread. Since it is not widely available, I've substituted it with 6 inch-long challah rolls, which are sweet and soft like the original. About the author: María del Mar Sacasa... More

A Sandwich a Day: Cubano at the Cricket Lounge in Cincinnati

A Sandwich a Day Laura Arnold Post a comment

One of my favorite sandwiches in Cincinnati, and from one of the best-kept-secret bars in the city. This Cubano ($12) is a straightforward take on the traditional pressed sandwich from executive chef Jose Salazar, who spent four years working with Thomas Keller before this kitchen. More

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