Vaca Frita

I've now had Vaca Frita prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises black beans in the way paladares are privately owned Cuban restaurants that developed as an alternative to state food service. The savoury and deeply satisfying cha…

I took a cooking class specifically to learn how to make Vaca Frita correctly. The instructor explained why black beans is used the way it is — something I'd never understood from just eating it. The earthy and hearty result when you make it yourself is different. paladares are privately owned Cuba…

I had never tried Vaca Frita before this visit and I wasn't sure what to expect. The earthy and hearty taste hit immediately and made sense of the dish in a way descriptions never quite do. sofrito tomato base is an ingredient I'd not encountered used quite like this before. The a family Sunday lec…

The best Vaca Frita I've ever had came from a street stall, not a restaurant. The sweet from caramelised plantain intensity was completely different — more direct and uncompromised. plantain was used without hesitation, the way it should be. paladares are privately owned Cuban restaurants that deve…

Some dishes exist to comfort and Vaca Frita is absolutely in that category. The sweet from caramelised plantain quality works on something almost primal — you feel the warmth of it immediately. black beans does work that no substitute can replicate. paladares are privately owned Cuban restaurants t…

I went in with low expectations — I'd had mediocre versions before. What I found was Vaca Frita made with real commitment to black beans and technique. The sweet from caramelised plantain result was more complex and satisfying than anything I'd had before. Cuban cuisine reflects Spanish, African, a…

Having eaten Vaca Frita at several restaurants over the past year, I can say this version is the best. The savoury and deeply satisfying quality is more pronounced here than anywhere else I've tried. slow-roasted pork is handled with real knowledge — you can taste the difference. This is proper a f…