The olives testify to Spanish roots while the sides – tostones (pan-fried plantain), rice, beans and root vegetables – reflect more Caribbean influences.

These days, picadillo has a distinctly richer reputation. The dish was originally considered a meal of the poor, and mincemeat or hash was used to hide cheaper, less desirable cuts of meat. Herbs and spices, including cumin, oregano and garlic, are also thrown into the mix. Sweet and comforting picadillo a la Habanera is one of Cuba's most satisfying stews © Magrig / Getty Images Pig out on picadillo a la HabaneraĪ close cousin of ropa vieja, picadillo de la Habanera is a spicy melange of ground beef, olives and raisins slow-stewed until it achieves a deep, satisfying and subtly sweet flavor. El Rum Rum de la Habana in Old Havana does a superb version. Where to try it: Today, any Cuban restaurant worth its salt will serve ropa vieja, and the meal is often held up as a litmus test of a place’s general food quality. It might look like old clothes, but it certainly doesn’t taste like them! The recipe probably arrived in Cuba from the Canary Islands, along with many of the country’s early European colonizers, and first established itself in Havana. Spanish versions of the dish usually contain chickpeas, while the Cuban rendition combines shredded steak (flank, brisket or skirt) with peppers and onions in a rich tomato sauce. Traditionally the meat was slow-cooked the night before the sabbath (when cooking was forbidden) to lend it an intense but nuanced flavor. It’s said to have originated with Spain’s Sephardic Jewish community about 500 years ago, minus the tomatoes which weren’t common in Europe until the 18th century. The dish, whose name translates as “old clothes,” has Spanish roots. Fortunately, restrictions were relaxed in the 2010s and ropa vieja has subsequently leaped back into vogue. Problems with the food supply meant private restaurants were prohibited from serving beef – killing a cow or illegally selling its meat could mean jail time. Chow down on ropa vieja, Cuba's national dishĬuba’s national dish – slow-cooked shredded beef in a tomato sauce – was hard to procure during the Special Period, the era of economic austerity that lasted from the early 1990s until the late 2000s. Ready to start planning? Sign up for our weekly newsletter and get 20% off your next guidebook.

Old havana foods