In this episode, we explore Cuba's national dish, Ropa Vieja, a slow-cooked beef stew whose name means "old clothes," reflecting the shredded texture of the meat. Listeners learn how to prepare it by searing flank or skirt steak, simmering it with onions, peppers, garlic, tomatoes, and spices, and finishing with briny olives and capers for depth.

The episode highlights cooking techniques such as building a flavorful sofrito base, deglazing with wine, and patiently simmering the beef until tender enough to shred. We also discuss the traditional accompaniments: fluffy white rice, seasoned black beans, and sweet fried plantains, with garnishes of fresh herbs and lime.

Finally, Ropa Vieja's cultural significance is explored. With roots in Spain's Canary Islands, it has become a symbol of Cuban identity, embodying resourcefulness and warmth. More than just a meal, it is a dish that celebrates patience, family, and tradition, bringing the flavors of Cuba to tables around the world.