I have a white rose to tend |
Cultivo una rosa blanca, |
Capital: Havana
Information
CIA World Factbook: Cuba
https://www.cia.gov/library/publications/the-world-factbook/geos/cu.html
BBC News Country Profile
http://news.bbc.co.uk/2/hi/americas/country_profiles/1203299.stm
Enchanted Learning: Flag of Cuba
http://www.enchantedlearning.com/northamerica/cuba/flag/
Perry Castaneda Maps
http://legacy.lib.utexas.edu/maps/cuba.html
Music of Cuba
https://open.spotify.com/playlist/5Wt5LZnuCpN2grWr4st5q2
Art gallery
Traditional Dance
From They Draw & Cook: Frijoles Negros Cubanos | Cuban Black Beans by alyssamariag
Kansas City, Missouri, US
AZÚCAR!, as Cuban artist Celia Cruz would sing, is the secret to this Christmas dish I look forward to every holiday. My grandma, and now my mom have been cooking it up for our gatherings for years ever since I could remember. Served over white rice with a side of Yuca, as well as a choice of meat (typically pork from /la caja china/ for my family), the subtle sweetness of these beans paired with the savory notes of the rest of the sides is unlike any other. Full recipe coming to my website, alyssamariag.com, soon; add a little sugar and enjoy!
Food
Main Dish
Ropa Vieja
Shredded Beef
Note
Ropa Vieja literally means “old clothes,” referring to the fact that the beef is shredded to the point of looking like rags.
Ingredients
2 1/2 pounds flank steak
1 carrot, peeled
1 onion, peeled
1 celery stalk
2 tablespoons olive oil
1 big onion, diced
2 cloves garlic, minced
1 green pepper, chopped
3 mild chilies, chopped
4 big tomatoes, chopped
2 tablespoons tomato paste
1 dash cayenne, to taste
Directions
Ropa Vieja
Shredded Beef
Note
Ropa Vieja literally means “old clothes,” referring to the fact that the beef is shredded to the point of looking like rags.
Ingredients
2 1/2 pounds flank steak
1 carrot, peeled
1 onion, peeled
1 celery stalk
2 tablespoons olive oil
1 big onion, diced
2 cloves garlic, minced
1 green pepper, chopped
3 mild chilies, chopped
4 big tomatoes, chopped
2 tablespoons tomato paste
1 dash cayenne, to taste
Directions
- Put the meat in a pot and cover with water. Add carrot, peeled whole onion, and celery stalk. Bring to boil, and then simmer 1 to 2 hours, or until the meat is tender. Remove from heat and cool in the liquid. Remove and shred the beef when cool. Reserve stock.
- Heat the oil in a frying pan. Cook the diced onion, garlic, and green pepper about 5 minutes. Add the chilies, tomatoes, and tomato paste, plus 2 cups of the stock. Add cayenne. Cover and simmer 20 minutes. Raise the heat and uncover until sauce thickens some. Pour sauce over beef. Serve hot.