Vaca Frita (literally "Fried Cow") is a Cuban dish consisting of fried and shredded skirt or flank steak. It is often topped with sauteed onions with a squeeze of lime, and served with rice and black beans. [1] It is prepared by sauteeing slow cooked steak.
Cuban cuisine is largely based on Spanish cuisine with influence from African and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish, African and Taino cooking, with some Caribbean influence in spice and flavor. This results in a blend of the several different cultural influences. A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area. There is also some Italian influence. During colonial times, Cuba was an important port for trade, and the Spanish ancestors of Cubans brought with them the culinary traditions of different parts of Spain.
The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of meat breaded cutlet preparations are known as a milanesa.
Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain, and is known for its bold flavor and chewiness.
Pabellón criollo is a traditional Venezuelan dish, the local version of the rice and beans combination found throughout the Caribbean. It is a plate of rice, shredded beef in stew and stewed black beans.
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Native American cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac, Mixe, and Cacaopera peoples. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. Eurasian ingredients were incorporated after the Spanish conquest.
Sofrito, sofregit (Catalan), soffritto, or refogado is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil.
Canarian cuisine refers to the typical dishes and ingredients in the cuisine of the Canary Islands, and it constitutes an important element in the culture of its inhabitants. Its main features are the freshness, variety, simplicity, and richness of its ingredients, the mix of seafood and meat dishes, its cultural influences and the low knowledge of it by the rest of the world. Canarian cuisine is influenced by other cultures, especially that of the aboriginal inhabitants of the islands (Guanches), and has influenced Latin American cuisine.
Ropa vieja is a dish with regional variations in Latin America, the Philippines, and Spain. It normally includes some form of stewed beef and tomatoes with a sofrito base. Originating in Spain, it is known today as one of the national dishes of Cuba. The name ropa vieja probably originates from the fact that it was often prepared using food left over from other meals.
Lomo saltado is a popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin with onions, tomatoes, french fries, and other ingredients; and is typically served with rice. The dish originated as part of the chifa tradition, the Chinese cuisine of Peru, though its popularity has made it part of the mainstream culture.
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are very abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The facturas were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
Pringá is a Spanish dish popular in Andalusia. It consists of roast beef or pork, cured sausages such as chorizo and morcilla, and beef or pork fat slow-cooked for many hours until the meat falls apart easily. Pieces of crusty bread are used to pull away a little meat, sausage, and fat. It is a social dish eaten around the family dinner table.
The original Frita is a Cuban dish with a seasoned ground beef and pork patty on Cuban bread topped with shoestring potatoes. Variations also include lettuce, onions, and a spiced ketchup sauce. A similar dish on Cuban bread is called pan con bistec topped with the shoestring potatoes. This type of burger is found mainly in South Florida.
Steak frites, meaning "steak [and] fries" in French, is a dish consisting of steak paired with French fries. It is commonly served in European brasseries, and is considered by some to be the national dish of Belgium, which claims to be the place of its invention.
Versailles is a chain of five Cuban cuisine restaurants in Los Angeles, California, USA. The first restaurant in this chain opened in 1981 in West Los Angeles, specifically in Culver City on Venice Blvd.
Cuisine of Montevideo refers to the food cooked and served in the city of Montevideo, Uruguay. The cuisine served in this city is similar to the one served throughout the whole country of Uruguay, with beef being a staple of the diet along with the torta frita, a pan-fried cake.
La Teresita is an historic Cuban cuisine restaurant with affiliated market and bakery in Tampa, Florida, in the West Tampa region. La Teresita opened in 1972 as a market. La Teresita is owned by the Capedevila family. A grocery market is located on the other side of a side street off West Columbus Drive from the restaurant and bakery.
Shredded beef is a preparation of beef that features in dishes from various cuisines. Shredded beef is sometimes prepared using beef brisket and chuck roast. Pot roast is also sometimes shredded.
The cuisine of Cape Verde is a West African cuisine largely influenced by Portuguese, Southern and Western European and West African cuisine. Cape Verde was a colony of Portugal from its colonization until 1975.
Chinese Latin American or Chino-Latino cuisine, associated with Asian Latin Americans of Chinese origin, combines elements of Chinese cuisine with other Latin American influences. It is found in Chinese communities and Chinatowns across Latin America, including Peru and Cuba. It has spread to the United States with the migration of Asian Latin Americans, particularly the migration of Chinese Cubans to New York City.
vaca frita.
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