Japita

The term "japita" refers to a traditional Cuban dish. It is essentially a type of stew or hash made from thinly sliced beef, often flank steak, which is then braised or fried until tender. The preparation typically involves simmering the meat with onions, garlic, and bell peppers. Seasonings commonly include cumin, oregano, and salt.

"Japita" is often served as a main course, accompanied by white rice and black beans, which are staples of Cuban cuisine. It can also be enjoyed as a filling for sandwiches, known as "pan con japita." The dish's origins are rooted in Cuban home cooking, where it was a way to utilize less tender cuts of beef and create a flavorful, satisfying meal.

Variations of "japita" exist, with some recipes incorporating tomatoes or other vegetables. The texture of the beef is a key characteristic, aiming for a tender yet slightly chewy consistency. While not as widely known internationally as some other Cuban dishes like Ropa Vieja, "japita" remains a beloved and representative dish within Cuban culinary traditions.