{"id":13865,"date":"2026-08-12T21:11:15","date_gmt":"2026-08-13T04:11:15","guid":{"rendered":"https:\/\/buenosdiasbcs.com\/?p=13865"},"modified":"2026-08-12T21:11:18","modified_gmt":"2026-08-13T04:11:18","slug":"como-hacer-ropa-vieja-la-receta-con-raices-cubanas-y-la-historia-detras-de-su-curioso-nombre","status":"publish","type":"post","link":"https:\/\/buenosdiasbcs.com\/?p=13865","title":{"rendered":"C\u00f3mo hacer ropa vieja: La receta con ra\u00edces cubanas y la historia detr\u00e1s de su curioso nombre"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Hay platos cuyo nombre explica perfectamente lo que sucede dentro de la cazuela. La\u00a0<strong>ropa vieja<\/strong>\u00a0es uno de ellos: la carne se cocina hasta quedar tan suave que puede separarse en largas fibras que, entre el jitomate, la cebolla y los pimientos, terminan pareciendo tiras de tela deshilachada.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hoy es uno de los guisos m\u00e1s asociados con la cocina cubana, pero sus antecedentes se encuentran en Espa\u00f1a, particularmente en las&nbsp;<strong>Islas Canarias<\/strong>, desde donde la preparaci\u00f3n habr\u00eda viajado al Caribe y terminado por adquirir identidad propia en Cuba. No existe, por tanto, un cocinero al que pueda se\u00f1alarse como su inventor: se trata de una preparaci\u00f3n que evolucion\u00f3 a partir de la cocina dom\u00e9stica y de aprovechamiento.<\/p>\n\n\n\n<h2 id=\"h-por-que-se-llama-ropa-vieja\" class=\"wp-block-heading\">\u00bfPor qu\u00e9 se llama ropa vieja?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Antes de convertirse en una receta preparada expresamente, la ropa vieja era una forma de utilizar lo que quedaba despu\u00e9s de cocinar otros guisos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La propia&nbsp;<strong>Real Academia Espa\u00f1ola<\/strong>&nbsp;conserva esa idea en su definici\u00f3n: llama ropa vieja al guisado elaborado con carne y otros restos sobrantes de la olla.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El nombre tambi\u00e9n resulta bastante gr\u00e1fico. Una vez cocida y deshebrada, la carne queda dividida en fibras largas e irregulares que pueden recordar a pedazos de tela desgastada.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En Canarias, la preparaci\u00f3n tradicional sigue vinculada al aprovechamiento y puede incorporar garbanzos, papas y carnes provenientes del puchero. Al llegar a Cuba evolucion\u00f3 hacia la versi\u00f3n que hoy conocemos mejor: carne de res deshebrada cocinada con sofrito, jitomate, pimiento y especias.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La receta llevaba tiempo instalada en la isla durante el siglo XIX. El&nbsp;<em>Nuevo manual del cocinero cubano y espa\u00f1ol<\/em>, publicado en La Habana en&nbsp;<strong>1857<\/strong>, ya inclu\u00eda una preparaci\u00f3n llamada \u201cRopa vieja a la americana\u201d.<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" data-src=\"https:\/\/imagenes.eleconomista.com.mx\/files\/webp_448_252\/uploads\/2026\/08\/11\/6a7ac08cea38b.jpeg\" alt=\"El Economista\" style=\"width:760px;height:auto\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">El secreto est\u00e1 en cocinar la carne hasta que se pueda separar pr\u00e1cticamente sin esfuerzo y despu\u00e9s darle una segunda cocci\u00f3n dentro de la salsa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredientes<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 kg de falda de res<\/li>\n\n\n\n<li>1 cebolla<\/li>\n\n\n\n<li>4 dientes de ajo<\/li>\n\n\n\n<li>1 pimiento rojo<\/li>\n\n\n\n<li>1 pimiento verde<\/li>\n\n\n\n<li>4 jitomates maduros o 400 g de jitomate triturado<\/li>\n\n\n\n<li>1 hoja de laurel<\/li>\n\n\n\n<li>1 cucharadita de comino<\/li>\n\n\n\n<li>1 cucharadita de or\u00e9gano<\/li>\n\n\n\n<li>1\/2 taza de caldo de cocci\u00f3n<\/li>\n\n\n\n<li>1\/3 de taza de vino blanco<\/li>\n\n\n\n<li>1\/3 de taza de aceitunas verdes<\/li>\n\n\n\n<li>2 cucharadas de aceite<\/li>\n\n\n\n<li>Sal y pimienta<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparaci\u00f3n<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1. Cocina la carne.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Coloca la falda en una olla con media cebolla, dos dientes de ajo, laurel y sal. Cubre con agua y cocina a fuego medio-bajo durante aproximadamente&nbsp;<strong>hora y media o dos horas<\/strong>, hasta que puedas introducir un tenedor f\u00e1cilmente y las fibras comiencen a separarse.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2. Deshebra.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Retira la carne, deja que pierda un poco de temperatura y sep\u00e1rala siguiendo sus fibras naturales. Reserva media taza del caldo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3. Prepara el sofrito.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En una cazuela amplia calienta el aceite y cocina la cebolla restante cortada en juliana junto con los pimientos en tiras. Agrega el ajo picado, el jitomate, comino, or\u00e9gano, sal y pimienta. Cocina alrededor de 10 minutos, hasta que el jitomate pierda su sabor crudo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4. Termina el guiso.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Incorpora la carne deshebrada, el vino blanco y el caldo reservado. Cocina a fuego bajo durante&nbsp;<strong>20 a 30 minutos<\/strong>, hasta que la carne absorba la salsa. Agrega las aceitunas durante los \u00faltimos minutos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hay platos cuyo nombre explica perfectamente lo que sucede dentro de la cazuela. La\u00a0ropa vieja\u00a0es uno de ellos: la carne&#8230;<\/p>\n","protected":false},"author":2,"featured_media":13866,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"categories":[35],"tags":[],"class_list":["post-13865","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v28.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>C\u00f3mo hacer ropa vieja: La receta con ra\u00edces cubanas y la historia detr\u00e1s de su curioso nombre - Buenos D&iacute;as BCS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/buenosdiasbcs.com\/?p=13865\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"C\u00f3mo hacer ropa vieja: La receta con ra\u00edces cubanas y la historia detr\u00e1s de su curioso nombre\" \/>\n<meta property=\"og:description\" content=\"Hay platos cuyo nombre explica perfectamente lo que sucede dentro de la cazuela. 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