Cuban cuisine
Encyclopedia
Spanish cuisine
Spanish cuisine consists of a variety of dishes, which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep maritime roots...
, African and Caribbean cuisine
Caribbean cuisine
Caribbean cuisine is a fusion of African, Amerindian, British, Spanish, French, Dutch, Indian, and Chinese cuisine. These traditions were brought from the many homelands of this region's population...
s. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a unique, interesting and flavorful blend of the several different cultural influences. A small, but noteworthy, Chinese influence can also be accounted for, mainly in the Havana area. During colonial times, Cuba was an important port for trade, and many Spaniards who lived there brought their culinary traditions along with them.
As a result of the colonization of Cuba
Cuba
The Republic of Cuba is an island nation in the Caribbean. The nation of Cuba consists of the main island of Cuba, the Isla de la Juventud, and several archipelagos. Havana is the largest city in Cuba and the country's capital. Santiago de Cuba is the second largest city...
by Spain, one of the main influences on the cuisine is from Spain. Along with Spain, other culinary influences include Africa, from the Africans that were brought to Cuba as slaves
Slavery
Slavery is a system under which people are treated as property to be bought and sold, and are forced to work. Slaves can be held against their will from the time of their capture, purchase or birth, and deprived of the right to leave, to refuse to work, or to demand compensation...
, and Dutch, from the French colonists that
came to Cuba from Haiti
Haiti
Haiti , officially the Republic of Haiti , is a Caribbean country. It occupies the western, smaller portion of the island of Hispaniola, in the Greater Antillean archipelago, which it shares with the Dominican Republic. Ayiti was the indigenous Taíno or Amerindian name for the island...
. Another important factor is that Cuba itself is an island, making seafood something that greatly influences Cuban cuisine. Another contributing factor to Cuban cuisine is the fact that Cuba is in a tropical climate
Tropical climate
A tropical climate is a climate of the tropics. In the Köppen climate classification it is a non-arid climate in which all twelve months have mean temperatures above...
. The tropical climate produces fruits and root vegetables that are used in Cuban dishes and meals.
A typical meal would consist of rice and beans, cooked together or apart. When cooked together the recipe is called either, "Congri" (red beans and rice), or "Moros" or "Moros y Cristianos" (black beans and rice) if cooked separately it is called "Arroz con/y Frijoles"--Rice with/and Beans". A main course (mainly pork or beef), some sort of (not to be confused with the French
French language
French is a Romance language spoken as a first language in France, the Romandy region in Switzerland, Wallonia and Brussels in Belgium, Monaco, the regions of Quebec and Acadia in Canada, and by various communities elsewhere. Second-language speakers of French are distributed throughout many parts...
viande which stands for "meat", this term encompasses several types of tuber
Tuber
Tubers are various types of modified plant structures that are enlarged to store nutrients. They are used by plants to survive the winter or dry months and provide energy and nutrients for regrowth during the next growing season and they are a means of asexual reproduction...
s, such as yuca
Cassava
Cassava , also called yuca or manioc, a woody shrub of the Euphorbiaceae native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates...
, malanga
Malanga
- Plants :* Xanthosoma, also known as Malanga, a tropical and sub-tropical edible or ornamental plant* Eddoe, also known as Malanga, a tropical vegetable- People :* Gerard Malanga , poet and photographer* Steven Malanga, author...
, and potato
Potato
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
, as well as plantain
Plantain
Plantain is the common name for herbaceous plants of the genus Musa. The fruit they produce is generally used for cooking, in contrast to the soft, sweet banana...
s, unripe banana
Banana
Banana is the common name for herbaceous plants of the genus Musa and for the fruit they produce. Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red....
s and even corn
Maize
Maize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...
), a salad (usually simply composed of tomato
Tomato
The word "tomato" may refer to the plant or the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler...
, lettuce
Lettuce
Lettuce is a temperate annual or biennial plant of the daisy family Asteraceae. It is most often grown as a leaf vegetable. It is eaten either raw, notably in salads, sandwiches, hamburgers, tacos, and many other dishes, or cooked, as in Chinese cuisine in which the stem becomes just as important...
and avocado
Avocado
The avocado is a tree native to Central Mexico, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel...
, though cucumber
Cucumber
The cucumber is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. The plant is a creeping vine which bears cylindrical edible fruit when ripe. There are three main varieties of cucumber: "slicing", "pickling", and...
, carrot
Carrot
The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh...
s, cabbage
Cabbage
Cabbage is a popular cultivar of the species Brassica oleracea Linne of the Family Brassicaceae and is a leafy green vegetable...
and radish
Radish
The radish is an edible root vegetable of the Brassicaceae family that was domesticated in Europe, in pre-Roman times. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time...
are not uncommon). Curiously, typical criollo meals largely ignore fruit
Fruit
In broad terms, a fruit is a structure of a plant that contains its seeds.The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state,...
, except ripe plantains, which are usually consumed together with the rice and beans. Tropical fruit could be served, however, depending on each family's preferences. Usually, all dishes are brought together to the table at once, except maybe for desserts.
Rice and beans are a culinary element found throughout Cuba, although it varies by region. In the eastern part of the island, "arroz congri oriental" is the predominant rice and bean dish. White rice and red kidney beans are cooked together with a sofrito
Sofrito
Sofrito is a combination of aromatic ingredients which have been cut in very small pieces, and slowly sauteed or braised in cooking oil for 15-30 minutes....
and then baked in the oven. The same procedure is used for the above mentioned Congri (also known by the terms Arroz Moro and Moros y Cristianos - literally "Moors and Christians") which instead uses black beans. Although the process of preparing the black bean soup contains basics (onion, garlic, bay leaf, salt) each region has their tradition of preparing it.
Meat, when available on ration book
Rationing in Cuba
Rationing in Cuba refers to the system of food distribution known in Cuba as the Libreta de Abastecimiento . The system establishes the rations each person is allowed to buy through that system, and the frequency of supplies....
is usually served in light sauces. The most popular sauce, used to accompany not onlyroasted pork, but also the viandas, is Mojo
Mojo (sauce)
Mojo is the name, or abbreviated name, of several types of sauces, varying in spiciness, that originated in the Canary Islands. It is predominantly either a red , green or orange sauce....
or Mojito (not to be confused with the Mojito
Mojito
Mojito is a traditional Cuban highball.Traditionally, a Mojito is not very strong and made of five ingredients: white rum, sugar , lime juice, sparkling water and mint. The original Cuban recipe uses spearmint or yerba buena, a mint variety very popular on the island...
cocktail), made with oil, garlic, onion, spices such as oregano
Oregano
Oregano – scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family . It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region.Oregano is a perennial herb, growing from 20–80 cm tall,...
and bitter orange
Bitter orange
The name "bitter orange", also known as Seville orange, sour orange, bigarade orange, and marmalade orange, refers to a citrus tree and its fruit. Many varieties of bitter orange are used for their essential oil, which is used in perfume and as a flavoring...
or lime
Lime (fruit)
Lime is a term referring to a number of different citrus fruits, both species and hybrids, which are typically round, green to yellow in color, 3–6 cm in diameter, and containing sour and acidic pulp. Limes are a good source of vitamin C. Limes are often used to accent the flavors of foods and...
juice. The origin of Cuban mojo comes from the mojo sauces of the Canary Islands. Cuban mojo is made with different ingredients, but the same idea and technique is used from the Canary Islands. Of course with so many Canary Islander immigrants in Cuba, the Canary Islander influence was strong. Ropa vieja
Ropa vieja
Ropa vieja, which is Spanish for "Old Clothes," is a popular dish of the Canary Islands, Cadiz, Greater Miami and the Caribbean, especially Cuba, Panama, Puerto Rico, and the Dominican Republic...
is shredded beef dish (usually flank) simmered in tomato-based criollo sauce until it falls apart. ropa vieja is the Spanish name meaning "old clothes", in which the dish gets its name from the shredded meat resembling "old clothes". Ropa vieja is also from the Canary Islands, as is many of the origins of Cuban food. Boliche
Boliche
Boliche is a popular Cuban dish consisting of eye round roast stuffed with chorizo sausages simmered in a tomato sauce base.It is usually served with yellow riceThe term Boliche in Argentina and Uruguay also refers to a disco, club or bar....
is a beef roast, stuffed with chorizo
Chorizo
Chorizo is a term encompassing several types of pork sausages originating from the Iberian Peninsula.In English, it is usually pronounced , , or , but sometimes ....
sausage and hard boiled eggs.
Equally popular are tamale
Tamale
A tamale — or more correctly tamal — is a traditional Latin American dish made of masa , which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating...
s, although not exactly similar to its Mexican counterpart. Made with corn flour
Flour
Flour is a powder which is made by grinding cereal grains, other seeds or roots . It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history...
, shortening
Shortening
Shortening is any fat that is solid at room temperature and used to make crumbly pastry. The reason it is called shortening is because it prevents cross-linkage between gluten molecules. Cross linking is what causes doughs to be sticky. Seeing as cake is not meant to be sticky, shortening is used...
and pieces of pork meat, tamales are wrapped in corn leaves and tied, boiled in salted water and served in a number of different ways. Tamales en cazuela is almost the same recipe, although it does not require the lengthy process of packing the tamales in the corn leaves before cooking, but rather is directly cooked in the pot. Tamales as well as Black Bean soup, are among the few indigenous foods that have remained part of the modern Cuban cuisine.
Stews and soups are common. These are usually consumed along with white rice or gofio (a type of corn flour, also from the Canary Islands), or eaten alone. Corn stew, corn soup (guiso), caldosa (a soup made with a variety of tubers and meats), are popular dishes as well. Also common when available are the popular white bean Spanish stews, such as Caldo Gallego (Galician Stew), Fabada Asturiana
Fabada Asturiana
Fabada Asturiana, often simply known as Fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide...
(Asturian Stew) and Cocido de Garbanzos (Chickpea Stew).
Western Cuba cuisine
Although Western Cuba's cooking is technically criollo as well (as this term signifies the existence of Spanish roots), its style can be separated from mainstream criollo, particularly in Havana. This city, for a number of reasons, was more continental and closer to the European cuisine . There's also a notable Chinese influence, in dishes such as sopa china (an egg and onion soup) and arroz salteado (sauteed rice), among others. Rice is usually consumed separately from beans, and flourFlour
Flour is a powder which is made by grinding cereal grains, other seeds or roots . It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history...
is much more commonly used (it is almost completely ignored in mainstream criollo cooking). Some Havana dishes make frequent use of alcaparrado, a mix of olives, raisins and caper which provide the sweet-and-sour
Sweet and sour
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It has long been popular in North America and Europe, where it is stereotypically considered a component of standard Chinese cuisine...
-inspired flavor that is typical of this cuisine. Alcaparrado is used as an ingredient in several recipes, usually as part of sauces to accompany meats. It is also cooked together with ground beef to provide the meat stuffing for a variety of Cuban pastries, or finger food
Finger food
Finger food is food meant to be eaten directly using the hands, in contrast to food eaten with a knife and fork, chopsticks, or other utensils. In some cultures, food is almost always eaten with the hands; for example, Ethiopian cuisine is eaten by rolling various dishes up in injera bread. In the...
, very popular with Cubans.
Other common finger foods and dishes of Havana are pastelitos
Cuban pastry
Cuban pastries are baked puff pastry-type pastries filled with sweet or savory fillings....
(puff pastry
Puff pastry
In baking, a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 °C . In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out and used to produce the aforementioned pastries...
filled with fruit pulps (especially guava
Guava
Guavas are plants in the myrtle family genus Psidium , which contains about 100 species of tropical shrubs and small trees. They are native to Mexico, Central America, and northern South America...
) or ground beef), croquetas
Croquette
A croquette is a small fried food roll containing, usually as main ingredients, mashed potatoes, and/or ground meat , shellfish, fish, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, often encased in...
(small cylinders of paste, made with a heavy bechamel sauce
Béchamel sauce
Béchamel sauce , also known as white sauce, is one of the mother sauces of French cuisine and is used in many recipes of Italian cuisine, for example lasagne. It is used as the base for other sauces . It is traditionally made by whisking scalded milk gradually into a white roux...
and ground beef
Ground beef
Beef mince, ground beef, hamburger meat , hamburg or minced meat is a minced meat food, made of beef finely chopped by a mincer. It is used in many recipes including hamburgers and cottage pie...
, ham, chicken, fish, or cheese, covered with breadcrumbs and deep fried), papas rellenas (fried potato balls filled with ground beef), picadillo à la Habanera (ground beef with alcaparrado, served with white rice, black beans and fried plantain
Plantain
Plantain is the common name for herbaceous plants of the genus Musa. The fruit they produce is generally used for cooking, in contrast to the soft, sweet banana...
s) and niños envueltos (beef filled with alcaparrado and served in pepper sauce).
Western cuisine also makes wider use of eggs, particularly omelettes (such as tortilla de papa) and fried eggs (huevos à la habanera, fried eggs served over white rice and fried plantains). Fish dishes are also common, especially in coastal areas, and although Cuba has a well-developed lobster fishing industry, it is used very sparsely. Aside from Cuba's present economic condition, which makes lobster an unreachable food for most families, Cuban cuisine was always of inland origin, therefore fish and sea products are as commonly used as in coastal areas, where crab
Crab
True crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" , or where the reduced abdomen is entirely hidden under the thorax...
is another common food staple. Popular fish recipes are enchilado (shrimp, fish, crab or lobster in a sauce that, despite its name, contains no chili), and à la vizcaína, a tomato-based sauce of Basque origin used to cook bacalao (salted cod).
Other Spanish dishes can be found in Cuba, such as the paella
Paella
Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish...
, arroz con pollo (chicken cooked with yellow rice much like a paella), and the empanada gallega (which is similar to an English meat pie). Due to heavy Galician
Galician people
The Galicians are an ethnic group, a nationality whose historical homeland is Galicia in north-western Spain. Most Galicians are bilingual, speaking both their historic language, Galician, and Castilian Spanish.-Political and administrative divisions:...
and Asturian
Asturian people
The Asturians are one of the nationalisms of Spain, issuing from the historical country of the Principality of Asturias. They have Celtiberian heritage, related to its historical and cultural links with neighbouring Galicia, as well as Visigothic cultural influences most notably found in the...
migration during the early 20th century, many northern Spanish dishes made their way to Cuba and influenced the cooking of many families, like the pulpo à la gallega.
Eastern Cuba cuisine
While western Cuba is heavily influenced by its European roots, eastern Cuba (the old Oriente province) is influenced by African and Caribbean cuisines. Perhaps the biggest contribution is the Congrí oriental, which is cooked red beans and rice. This is due to the close proximity to the other Spanish-speaking islands, where red beans are more prevalent than black beans. Many foods from the Dominican RepublicDominican Republic
The Dominican Republic is a nation on the island of La Hispaniola, part of the Greater Antilles archipelago in the Caribbean region. The western third of the island is occupied by the nation of Haiti, making Hispaniola one of two Caribbean islands that are shared by two countries...
and Puerto Rico
Puerto Rico
Puerto Rico , officially the Commonwealth of Puerto Rico , is an unincorporated territory of the United States, located in the northeastern Caribbean, east of the Dominican Republic and west of both the United States Virgin Islands and the British Virgin Islands.Puerto Rico comprises an...
can be found in eastern Cuba with their own twists. One example would be the mofongo
Mofongo
Mofongo is a fried plantain-based dish from Puerto Rico. There are also similar dishes, made by boiling and mashing plantains, known as fufu de plátano in Cuban cuisine and Mangú in the Dominican Republic.-Description:...
(called fufú de plátano in Cuba), which is mashed plantains stuffed with pork, chicken, or seafood. The name "fufu
Fufu
Fufu, , is a staple snack of West and Central Africa. It is a thick paste usually made by boiling starchy root vegetables in water and pounding with a mortar and pestle until the desired consistency is reached...
" comes from Western Africa.
Sandwiches
The majority of sandwiches in Cuba make use of traditional Cuban breadCuban bread
Cuban bread is a fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list ; it is usually made in long, baguette-like loaves...
, a long loaf made with lard, instead of oil, and extra moisture, the combination of which lends the bread a distinctive texture.
Cuban sandwich
Cuban sandwich
A Cuban sandwich is a variation of a ham and cheese originally created in cafes catering to Cuban workers in Cuba and in the early Cuban immigrant communities of Florida: Key West and Ybor City, Tampa. Later on, Cuban exiles and expatriates brought it to Miami where it is also still very popular...
is a popular lunch item that grew out of the once-open flow of cigar workers between Cuba and Florida (specifically Ybor City, Tampa
Tâmpa
Tâmpa may refer to several villages in Romania:* Tâmpa, a village in Băcia Commune, Hunedoara County* Tâmpa, a village in Miercurea Nirajului, Mureş County* Tâmpa, a mountain in Braşov city...
and Key West
Key West
Key West is an island in the Straits of Florida on the North American continent at the southernmost tip of the Florida Keys. Key West is home to the southernmost point in the Continental United States; the island is about from Cuba....
) in the late 1800s It is a sandwich on lightly buttered Cuban bread with sliced roast pork, thinly sliced Serrano ham
Jamón serrano
Jamón serrano is a type of jamón , which is generally served raw in thin slices, or occasionally diced. The French jambon de Bayonne and Italian prosciutto crudo are similar...
, Swiss cheese
Swiss cheese
Swiss cheese is a generic name in North America for several related varieties of cheese which resemble the Swiss Emmental. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as "eyes". Swiss cheese has a piquant, but not very sharp,...
, dill pickles, and yellow mustard. In Tampa, Genoa salami
Genoa salami
The original Genoese sausage is the salame genovese di Sant'Olcese, which is a "prodotto agroalimentare tradizionale" , and originates in the hilly interior of its province where pigs could be easily maintained on acorns, chestnuts, and hazelnuts of the local Mediterranean woodlands.Genoa salami is...
is traditionally layered in with the other meats, probably due to influence of Italian
Italian people
The Italian people are an ethnic group that share a common Italian culture, ancestry and speak the Italian language as a mother tongue. Within Italy, Italians are defined by citizenship, regardless of ancestry or country of residence , and are distinguished from people...
immigrants who lived side-by-side with Cubans and Spaniards in Ybor City. Tomatoes and lettuce are available additions in many restaurants, but these are considered by traditionalists as an unacceptable Americanization of the sandwich.
After assembly, the Cuban sandwich is simultaneously compressed and heated in a panini-type grill called "la plancha", then cut in half diagonally. It is sometimes referred to as a "sandwich mixto" - "mixed sandwich".
Other sandwiches
A medianocheMedianoche
A medianoche is a type of sandwich that originated in Havana, Cuba and is now served in many Cuban-American communities in the United States...
sandwich is very similar to a Cuban sandwich except that Cuban bread is replaced by an egg loaf and ham is sometimes excluded. It received its name (medianoche means "midnight") from its popularity as a midnight snack in the nightclubs of Havana.
Pan con lechón is a traditional pressed sandwich created simply with Cuban bread, roasted pork, onions, and mojito. Pan con bistec is made in the same fashion, but the pork is replaced with a thin flank steak.
Another sandwich of Cuba is the "Elena Ruz". Elena Ruz was a young society debutante in 1930's who would stop at El Carmelo, a popular restaurant and confectionery shop in Havana after an evening at the opera or a social function, and would ask the waiter if he would fix her a sandwich to her orders. It is prepared on white or Cuban bread, with a layer of cream cheese on one slice, a layer of strawberry jam or preserves on the other, and thin slices of turkey breast in between.
Other traditional sandwiches include pan con timba (bread with guayaba paste and cream cheese), pan con chorizo also known as choripán
Choripán
Choripán is a type of sandwich with chorizo invented in Argentina.This type of chorizo sandwich is very popular in Argentina, Chile, Peru, Puerto Rico and Uruguay...
(Cuban bread with thin cut Spanish chorizo sausage), and the frita.
The frita
Frita
Frita is a Cuban dish with a seasoned ground beef patty on Cuban bread topped with shoestring potatoes, lettuce, onions, and a spiced ketchup sauce. A similar dish on Cuban bread is called pan con bistec topped with the shoestring potatoes...
became popular in Cuba in the 1930s. It is a Cuban version of the American hamburger, although with significant changes. It is prepared with ground beef mixed with ground chorizo. The patties are made small and fried on a griddle. The fried patty is served in a small Cuban bread hamburger bun, topped with onion, tomato, lettuce and shoestring potato sticks.
List of Cuban dishes
|
Croquette A croquette is a small fried food roll containing, usually as main ingredients, mashed potatoes, and/or ground meat , shellfish, fish, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, often encased in... Dulce de leche Dulce de leche is a thick,creamy, caramel-like milk-based sauce or spread.Literally translated, dulce de leche means "sweet from milk". It is prepared by slowly heating sweetened milk to create a product that derives its taste from caramelised sugar. It is a popular sweet in Latin America, where... Empanada An empanada is a stuffed bread or pastry baked or fried in many countries in Latin America, Southern Europe and parts of Southeast Asia. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing... Flan Crème caramel , flan , or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top... Flan Crème caramel , flan , or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top... Flan Crème caramel , flan , or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top... Flan Crème caramel , flan , or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top... |
Guava Guavas are plants in the myrtle family genus Psidium , which contains about 100 species of tropical shrubs and small trees. They are native to Mexico, Central America, and northern South America... Papa rellena Papas rellenas is a traditional dish in Peruvian cuisines. The earliest appearances in cookbooks are from the late 19th century. It has now spread to other parts of Latin America... Cuban pastry Cuban pastries are baked puff pastry-type pastries filled with sweet or savory fillings.... Picadillo Picadillo is a traditional dish in many Latin American countries and the Philippines that is similar to hash... |
Platillo Moros y Cristianos Platillo Moros y Cristianos is a famous Cuban dish. It can be considered to be the Cuban version of rice and beans, a dish found throughout the Caribbean and in Brazil.-Name:... Bread pudding Bread pudding is a bread-based dessert popular in many countries' cuisine, including that of Great Britain, France, Belgium, Puerto Rico, Mexico, Malta, Argentina, Louisiana Creole, and the southern United States... Ropa vieja Ropa vieja, which is Spanish for "Old Clothes," is a popular dish of the Canary Islands, Cadiz, Greater Miami and the Caribbean, especially Cuba, Panama, Puerto Rico, and the Dominican Republic... Tamale A tamale — or more correctly tamal — is a traditional Latin American dish made of masa , which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating... Tostones Tostones or patacones are a popular side dish in many Latin American countries. The dish is made from sliced green plantains cut either length-wise or width-wise and are twice fried... (chatinos) Tres leches cake A tres leches cake, or pastel de tres leches , or pan tres leches , is a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream.When butter is not used, the tres leches is a very light cake, with many air bubbles... Yuca con mojo Yuca con mojo is a Central American and Caribbean side dish made by marinading yuca root in garlic, lime, and olive oil. Oftentimes, onions are included in the marinade.... |
|