Tamal en cazuela con mariscos: a stew of “tamal” (tamale) and seafood that is pretty well spiced.Ĭuba is the cocktail paradise: the renowned mojito, ron collins, daiquiris, piña colada, etc. Tasajo a la cubana: dried and stewed meat, served with plenty of sauce. Tostones: smashed and fried pieces of green plantain. Langosta enchilada: a typical tourist dish made from lobster. Yuca con mojo: cooked yam with a sauce made of garlic, oil, salt, pepper, and lemon.Ījiaco: this is a kind of “ragú de tasajo” (ragù) with salted meat, vegetables, corn, green plantains, potatoes, etc. Lechon: the “lechón” is the young or baby pork. Moros y Cristianos: stew of rice and black beans. Some delicacies from the Cuban Cuisine are:Įl Congrí: composed of “frijoles colorados” (red beans), pork meat, “chicharrones” (pork rinds), bacon, and rice. In this case, the most important Chinese contribution was the “guinda” (cherry).
Therefore, new ingredients such as the “ñame” (yam) and cooking methods were adopted.Ĭuba also welcomed thousands of Chinese immigrants, which also contributed to the development of a syncretic cuisine. We could say that the base for the Cuban cuisine is the Spanish one, since it provided an endless amount of ingredients and preparations however, due to the difficulty of obtaining some of the typical Spanish ingredients in Cuba, criollos (mixed Spanish and Native peoples offspring) gradually introduced new elements creating a unique and marked cuisine unique to Cuba.Ĭuban cuisine has also been deeply influenced by African culture, since enslaved people brought from Africa became, in some instances, cookers and kitchen staff.
Cuban Cuisine: Ropa Vieja and Plátanos with Yuca
0 kommentar(er)
