Ropa Vieja is a classic dish popular in Cuba but is traced back to the Canary Islands in Spain. It resembles a heap of rags, which is why its name translates to “old clothes”. Legend says a man was too poor to feed his children, so he shredded his clothes and cooked them for hours. After patiently waiting, it magically turned into a meaty stew. It is made with flank steak, peppers, and spices, and always served with rice and black beans.

I started teaching Cuban cooking classes long before I actually traveled to Cuba. I had been to a Cuban restaurant in Miami, and also New York City. I loved the menu and food so much, I knew I had to study and try the cuisine at home. 

When I was in Cuba every bartender claimed to make the best mojito. Some were sweeter than others, some had a bit more mint, and others had tropical fruit juices added in. I soon became quite particular about my mojitos and I did my best to perfect it when I returned home.