Vaca Frita
Pronunciation (IPA) /ˈbaka ˈfɾita/
Beef is first cooked until tender, shredded, citrus-marinated and pan-fried with onion until its edges turn crisp. Vaca frita is a Cuban beef dish related in technique to ropa vieja, but finished drier and more browned.
Allergens & declarations
The classic recipe carries none of the 14 EU allergens.
This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.
In detail
Typical ingredients
Frequently asked questions
- What is Vaca Frita?
- Beef is first cooked until tender, shredded, citrus-marinated and pan-fried with onion until its edges turn crisp. Vaca frita is a Cuban beef dish related in technique to ropa vieja, but finished drier and more browned.
- Where does Vaca Frita come from?
- Vaca Frita — country of origin: Cuba.
- What is Vaca Frita made of?
- Beef, lime, garlic, onion, olive oil.
- Which allergens does Vaca Frita contain?
- The classic recipe carries none of the 14 EU allergens.
- How do you pronounce Vaca Frita?
- Vaca frita (Spanish, Cuba) is pronounced /ˈbaka ˈfɾita/. Select the speaker button next to the dish name to hear it.
Similar dishes
More from this cuisine
Cuba- Lechón AsadoPork is marinated in a citrus-and-garlic mojo, then slowly roasted until tender with crisp browned edges. Cuban lechón asado is a celebratory roast commonly shared with rice and beans.
- Moros y CristianosWhite rice cooks with black beans and aromatics until the grains take on the bean broth. This Cuban rice-and-bean dish is served as a side, often alongside roast pork or beef.
- Ropa ViejaBeef is braised until it can be pulled into long strands, then simmered with tomato, onion, peppers and garlic. Ropa vieja is a Cuban slow-cooked beef dish, commonly served with rice and black beans.