Slow-braised shredded flank steak in tomato, peppers, onion and white wine, served with yellow rice and black beans. Cuba's national dish and the staple.

Ropa vieja (literally 'old clothes' for the shredded appearance) is the national dish of Cuba and arrived in Tampa with the Cuban cigar workers of the 1880s. La Teresita and the Columbia Restaurant both run versions. The dish stretches flank or skirt steak by braising it in a tomato-pepper-onion sofrito until the meat falls apart.

Where to eat Ropa Vieja (Cuban braised beef) in Tampa

3 editor picks for Ropa Vieja (Cuban braised beef) in Tampa, ranked by editorial score. All Tampa signature dishes · Ropa Vieja (Cuban braised beef) across every city.

  • Columbia Restaurant

    Order 1905 Salad tableside, Cuban sandwich with the house Cuban bread, and the Spanish bean soup.

    The Columbia Restaurant on East Seventh Avenue has plated 1905 Salad and Cuban sandwiches in Ybor City since 1905 and is Florida's oldest restaurant.

    DetailsBookDirections

  • La Teresita

    Order Palomilla steak with yellow rice and black beans, a side of yuca fries, and a cafe con leche at the counter.

    La Teresita on Columbus Drive in West Tampa has run a Cuban counter and dining room since 1972, owned by the Capdevila family across two generations.

    DetailsBookDirections

  • Cafe Don Jose

    Drink Cafe con leche

    Cafe Don Jose on West Columbus Drive runs a working-class Cuban counter with cafecito, pastelitos and Cuban breakfast plates for the West Tampa crowd.

    Directions

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Make it at home

Serves 63 hrIntermediate

Ingredients

  • 1.2kg flank or skirt steak
  • 2 onions, sliced
  • 2 green peppers, sliced
  • 1 red pepper, sliced
  • 6 garlic cloves, minced
  • 400g chopped tomatoes
  • 2 tbsp tomato paste
  • 250ml dry white wine
  • 500ml beef stock
  • 2 bay leaves
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • Salt and black pepper, to taste
  • Olive oil for searing
  • 100g pimento-stuffed green olives

Method

  1. Cut flank steak into chunks across the grain. Season with salt and pepper. Sear in olive oil over high heat until well browned on all sides.
  2. Remove beef. In the same pot, saute onions and peppers until soft. Add garlic, cumin and oregano, cook 1 minute.
  3. Add tomatoes, tomato paste, white wine, beef stock and bay leaves. Stir.
  4. Return beef to the pot. Cover and braise at low heat 2.5 hours until meat shreds easily with a fork.
  5. Remove beef, shred with two forks, and return to the sauce. Stir in the olives. Simmer uncovered 15 minutes to reduce.
  6. Taste and adjust salt and pepper. Serve with yellow rice and black beans.

Editor tip. The cut of beef matters. Use flank or skirt steak; chuck doesn't shred the same way. Don't skip the searing step; it builds the depth of flavor.