Photo by Nikki Ellis.
I’ve loved all foods Cuban for a while . . . restaurants Alma de Cuba, Cuba Libre gave me tastes in Philly and most recently, I ate at Amor Cubano at 111th and 3rd in Manhattan, where I came away wanting to find a recipe for Vaca Frita so I could make it at home.
I already had planned to have friends Daniel, Elise, Nikki, and Scott over for dinner last week, so once I started working on the menu, I got pretty into it. I had never attempted Cuban food but give this girl a recipe and I can make it happen.
First, narrowing down the recipes. I found these two recipes for Vaca Frita http://cubanfood.blogspot.com/2009/05/esthers-vaca-frita.html and http://www.foodandwine.com/recipes/vaca-frita-crispy-beef. I probably followed the first one more closely, until the end, where I did let the shredded meat sit in the lime, garlic and olive oil for a good hour before searing it. I cooked the beef on the stove-top the night before, not in slow cooker or pressure cooker, and then finished it right before dinner.
Then, I found two recipes for Ropa Vieja, but really ended up sticking to this one because it had more complex flavors in it. Again I made this the night before and just heated it up in the crock-pot after work before dinner.
***I had a little trouble tracking down flank steak for the two beef recipes, but at the fifth grocery store/butcher, there it was. (Rossville Bi-Lo, by the way)
Made black beans–first time (I’m ashamed to say) I’ve made beans not from a can. They were so delicious and easy that I will definitely be making them again. This recipe is excellent! I used an orange pepper instead of the green pepper, for color and because I used the two green peppers for the beef recipes and didn’t want to go out to the store again. The balsamic vinegar is such a good addition here. And, waiting til the end to add salt means that your total sodium content will be less, but the flavor is top-notch. These I served over basic rice.
When I stopped at the local tienda/fruteria on my way home from church Wednesday night to pick up limes and tomatoes, I saw the plantains and realized I needed to include them in this meal.
And, then I found this recipe, which really was the star of the evening. As you may have picked up, if you know me at all, I enjoy a little bacon in my life. Sooooo . . . when a recipe popped up that combined slightly sweet plantains with bacon, I figured it would have to be about the best thing ever. And it was. I cooked the plantains longer than 10 minutes (more like 20)–because they weren’t super-sweet. The skins were yellow and spotted, not totally black. I just mashed them by hand. Super-easy and the flavor combo is to die for.
Here’s a glimpse of how my kitchen was looking during all this fun:
What you can’t see is how much GARLIC went into this meal. Three heads, I kid you not.
With chopped avocado and sour cream as our accompaniments, and some homemade sangria brought by Daniel and Elise, we had an amazing meal and great time together. (Nikki added some of my favorite cookies in all of the world for dessert. Niedlov’s Ginger Molasses)
Here’s some more photos from Scott:
From his instagram (cool way of making photos look old i-phone stuff)
Oh yeah, and I made this for our pre-dinner drink on the porch:
vermontucky lemonade. Might be the best summer drink I have ever tasted.
So, next time you’re having people over for dinner, don’t go with your old stand-by recipes, like I am often tempted to do. Try something new. It’s a lot more fun!!

Here is where I must give due honor to the French for coming up with the word “lardon.” That’s what these little chunks of heaven are called. It could not be a more appropriate word. It is what it is.
chopped garlic: 





























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