Ropa Vieja: The Canary Islands’ Timeless Comfort Food

The Canary Islands, known for their stunning landscapes and rich culinary traditions, offer a variety of dishes that capture the essence of the archipelago’s diverse cultural influences. One such dish is Ropa Vieja, a flavorful and hearty stew that tells the story of Canarian cuisine through its use of slow-cooked meat, chickpeas, and a medley of aromatic spices. Originally made from leftovers of Puchero Canario (a local meat and vegetable stew), this dish has evolved into a beloved staple across the islands.

The Origins of Ropa Vieja

The name “Ropa Vieja,” which translates to “old clothes,” comes from its shredded meat texture, resembling torn fabric. Though its roots trace back to Spain and even the Caribbean, the Canarian version stands out for its distinctive use of local ingredients like chickpeas, peppers, and a fragrant mix of spices. Over time, it has become a household favorite, often enjoyed as a communal dish shared among family and friends.

How to Make Ropa Vieja

A well-prepared Ropa Vieja requires patience, as the slow cooking process allows the flavors to develop fully. Below is a traditional Canarian recipe to recreate this dish at home.

Ingredients:

• 500g beef brisket (or chicken, for a variation)
• 200g cooked chickpeas (garbanzos)
• 1 large onion (chopped)
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 3 cloves garlic (minced)
• 2 ripe tomatoes (grated)
• 1 teaspoon sweet paprika (pimentón dulce)
• 1 teaspoon ground cumin
• 1 bay leaf
• 100ml white wine
• 300ml beef or chicken broth
• Extra virgin olive oil
• Salt and black pepper to taste
• Fresh parsley (for garnish)

Method:

1. In a large pot, cook the beef brisket in water with a pinch of salt until tender (about 2 hours). Once done, shred the meat and set aside.
2. In a separate pan, heat olive oil and sauté the onions, peppers, and garlic until softened.
3. Add the grated tomatoes, paprika, cumin, and bay leaf, stirring well.
4. Pour in the white wine and let it reduce before adding the broth.
5. Stir in the shredded meat and chickpeas, allowing the flavors to meld over low heat for about 15 minutes.
6. Adjust seasoning with salt and pepper, garnish with fresh parsley, and serve warm with crusty bread or papas arrugadas.

Where to Try the Best Ropa Vieja in the Canary Islands

For those traveling to the Canary Islands, experiencing Ropa Vieja in an authentic setting is a must. Here are some of the best places to enjoy this dish:

• La Hierbita (Santa Cruz de Tenerife): A charming eatery that serves traditional Canarian dishes with a home-cooked touch.
• Casa Tomás (Tegueste, Tenerife): Famous for its rustic cuisine, including a delicious and hearty Ropa Vieja.
• Restaurante El Cine (Los Cristianos, Tenerife): Known for its fresh local dishes and an excellent version of this classic stew.
• Bodegón Juanito (Gran Canaria): A well-loved spot where locals gather for traditional Canarian flavors.

A Dish That Tells a Story

Ropa Vieja is more than just a meal—it’s a reflection of the Canary Islands’ history, culture, and love for slow-cooked, deeply satisfying flavors. Whether made at home or enjoyed in a traditional restaurant, this dish is a testament to how simple ingredients can come together to create something truly special.