This is to pick up on Bob Loparo's comment about the
ropa vieja at the Corona Cafe in Tarrytown on the now
far too long cuban sandwich thread.
Where can you get really good ropa vieja? (Maybe this
should really go under craved but unfindables?) I have
almost always been disappointed in what I have found
around the city, whether in regular Spanish/Caribbean
or Cuban Chinese restaurants. Most versions are too
tomato-ey or annato-y, with not enough zing.
Far and away the best rendition of the dish that I have
had is (modesty aside) what I have prepared myself from
the recipe in Bruce Cost's book Ginger East to West.
(This book is great to know about in any case.) He
elevates the dish to a completely new level. It has
always made a big hit whenever I have prepared it.
(How could it fail to with half a cup each of chopped
garlic and jalapenos, and a quarter cup of ginger for 4
pounds of meat?)