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Ropa Vieja

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Its name means 'old clothes' — a nod to how the beef is shredded so long and fine it looks like torn fabric in the tomato sauce.

Flank or skirt steak is boiled until it falls apart, then shredded and simmered again with sofrito, peppers, and tomato sauce until it turns deep red and tender enough to eat with a spoon. Havana's paladares and casa-particular kitchens serve it over white rice with a side of black beans and fried plantain.

Why it's made this way: Considered Cuba's unofficial national dish, ropa vieja is most closely tied to Havana's home-cooking tradition, where a tough cut of beef gets stretched into a full family meal through slow double-cooking.