Although it is very typical of Panama, it is said that the country where it was born is Cuba; consequently, it undeniably belongs to Cuban culinary art, which spread to different parts of the world.
Some of its origin
There is also another version of the story, which is very supported today; it tells us that ropa vieja did not originate in Cuba, but that its true roots are in Spain, more specifically in the Canary Islands.
Therefore, the immigrants from this island were the ones responsible for introducing the dish into the cuisine of various American countries. Gaining greater acceptance from Cuba and Panama, a curious outcome that turned out to be a success.
Following this theory, the ingredients are not the same as those seen today; quite the opposite, they were actually leftovers from various meals or scraps that were compacted to form a complete dish, which over the years evolved to include ingredients like meat and potatoes, characteristic of the dish as it is consumed today.
Other variations
This dish is quite extraordinary to try and to see. It consists of a mixture of meat, fried slices, and rice—although it is also common to add slices of tomato and grated fresh cheese as an accompaniment. Due to all of this, it is enjoyed in various corners of the world, although the names and ingredients change depending on the region.
In Cuba and other Caribbean countries, such as Puerto Rico and the Dominican Republic, it is made with chickpeas, giving it a tropical touch.
In South American countries like Venezuela, a similar dish called pabellón is prepared, which besides the common ingredients of ropa vieja, includes black beans in the mixture.
