Whats Cookin at Cubas Cookin

[charles]

Found out that CC is moving to another (easier access) destination soon. Major focus seems to be to maintain the total charm that the place currently has. I think ownership can pull it off.
This is one of the few authentic (if not only) Cuban restaurants on the island, Hope the chef makes the transition as well. He is a true blue Cuban Chef and not a Caribbean chef that cooks Cuban. In there lies s difference.

Let's see what happens

be well
charles

[Andrea J.]

do you know where the new location will be?

[charles]

Yep!!! but ownership is trying to keep it under wraps. I love that place, Really love being there. next time you and your guy are on island, we should go.

c

Originally Posted by Andrea J.

do you know where the new location will be?

[Andrea J.]

definitely!

[qlaval]

Will they stay in Oranjestad?

[charles]

Pierre, Yes they will stay in Oranjestad but now they will be in a much better area. Personally I feel it is going to be a good move on their part.

[charles]

All this talk is getting me in the mood for some ROPA VIEJA!!!!!!!!

HMMMM I love that stuff to much to worry about what the name means. LOL

c

[jeffnev]

Originally Posted by Caribbean-tattler

All this talk is getting me in the mood for some ROPA VIEJA!!!!!!!!

HMMMM I love that stuff to much to worry about what the name means. LOL

c

I love CC, but always get "lost" going there. I am very mixed on the move. Happy if they go to a more accessable area but i did love the charm of that old house they were in. Do you think they'll be in the new location by July?

...and the ropa vieja is my favorite too. We have lots of good cuban restaurants in NJ and NY, but CC is still our favorite! I can almost taste the mojitos now.

[charles]

From what I can say, they are going to be in a very easy to get to area and quite a bit of work, energy and $ is going into the "Look-Feel" of the place. Have to remember that Cuba has many faces.

be well
charles

[qlaval]

Originally Posted by Caribbean-tattler

...HMMMM I love that stuff to much to worry about what the name means. LOL

Ropa vieja which is Spanish for "Old Clothes"....



Ingredients

• 1 tablespoon vegetable oil
• 2 pounds beef flank steak
• 1 cup beef broth
• 1 (8 ounce) can tomato sauce
• 1 small onion, sliced
• 1 green bell pepper, seeded and sliced into strips
• 2 cloves garlic, chopped
• 1 (6 ounce) can tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chopped fresh cilantro
• 1 tablespoon olive oil
• 1 tablespoon white vinegar

Directions

1. Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
2. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

"This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side."