Fricasé de Costillas de Puerco al Estilo de Chamarreta

Braised Pork Ribs Chamarreta

Preparation info
  • Serves


    • Difficulty


Appears in
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

Maricel Presilla is a respected food historian, restaurateur, chef, and writer. She was born in Cuba and immigrated to the United States, with her family, as a young woman. Maricel adapted this recipe from a home cook in the rural community of Chamarreta in eastern Cuba. As Maricel explains, “In this mountainous region, seasonings are Spartan, but somehow manage to do justice to the good flavor of the local pork.”

This is not a classic Cuban fricasé as most Cubans know it, a