Ropa Vieja Canaria

About the recipe

Although it was born as the solution to take advantage of the leftover meats and chickpeas from the Puchero Canario, today it is a dish with its own entity that shines on the menus of any winery or guachinche on the islands.

Ropa Vieja is an emblematic dish of Canarian cuisine, whose origin is based on the principle of culinary use. Historically, it is made from surplus meat and chickpeas from a stew or stew from the previous day. In Granadilla de Abona, this recipe acquires its own identity, being a recurring dish at family celebrations and local establishments. Their technique consists of shredding the cooked meats and sautéing them with a robust sauce based on onion, peppers, garlic and tomato, enriched with spices such as cumin, paprika and bay leaf. The result is a stew with a heterogeneous texture and deep flavor, where the juiciness of the meats, the earthiness of the chickpeas and the aromatic notes of the sauce are integrated. It is traditionally served accompanied by diced French fries, which are added at the end to preserve their crunchy texture.