This hearty Cuban meat stew is made by slow cooking flank steak in Goya Sofrito and Goya Tomato Sauce until fork tender. "Ropa Vieja" means "old clothes" in Spanish, a descriptive name derived from the shredded quality the flank steak takes on after it’s completely cooked. Served over rice, this traditional Cuban recipe is as authentic as Latino cooking gets. Click for recipe

There’s nothing more traditional for Mexico than Pozole throughout the Pacific coastal states, especially Guerrero, Michoacán and Jalisco. The hearty stew served in one form or another depending on the region, with different chilies added to further enhance the flavor and the color. The colors of Mexico live through the Pozole – red, white and green.
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Part of being Hispanic is sharing traditions among different cultures, that’s why all over South America, Ceviche has been welcomed into the homes of every family. Each country has it’s own style to make Ceviche, but we all share a common passion for this delicious light and healthy dish.
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Peruvian Heritage shines through this delicious side dish. The seasoned cheese and yellow chili sauce over cooked potatoes is an authentic representation of Peru’s culinary heritage in a recipe that has transcended throughout history.
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Goya understands how important it is to enjoy dessert even when you’re watching calories. Goya’s Tropical Fruit Ices are low in calories and made with Goya Fruit Pulps, packed with delicious fruit flavors, like coconut, tamarind, papaya, mango, and as used here - guanábana (sour sop) and guayaba (guava).
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