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    How to Cook dishes from Cuba

    Cuba Cuban cuisine combines influences from African cuisine, Caribbean cuisine, and Spanish cuisine. It should be noted that are significant dishes between the cuisine in the East and West of the island. In eastern Cuba, criollo (creole) cuisine tends to predominate, and you can also find many foods influenced by the Puerto Rican cuisine and the cuisine of the Dominican Republic (although often with particular Cuban twists). In the West of Cuba, the influences of European and Spanish cuisine are more apparent, and there are also some dishes which are influenced by Chinese cuisine which are popular in the capital, Havana.

    Some popular Cuban recipes and dishes include:
    • Arroz con pollo - Chicken with yellow rice.

    • Boliche - Beef eye round roast stuffed with chorizo, all in a tomato sauce.


    • Croquetas - Croquettes eaten as a finger food, especially in Havana. They contain cheese or ground beef, chicken, ham or fish, in a white sauce, and are then coated in bread crumbs and deep-fried.

    • Fabada Asturiana - A rich bean stew with white beans, black blood sausage (morcilla), spicy sausage (chorizo) and pork shoulder (lacón). It is flavored with saffron (azafrán) and seasonings, and is inspired by the Spanish dish of the same name.

    • Huevos a la habanera - Fried eggs on rice with plantains.

    • Mofongo - This dish tends to be eaten in eastern Cuba (as well as Puerto Rico). In Cuba it is also known as "Fou-fou". The dish consists of mashed plantains which are stuffed with chicken, pork or seafood.

    • Papas rellenas - Potato balls filled with ground beef, fried.

    • Picadillo - Ground beef with tomatoes, olives and capers. It is usually served with black beans and rice.

    • Platillo Moros y Cristianos - The Cuban version of rice and beans, made from black beans and white rice. The name is inspired by, and refers to the Reconquista of Spain (the Christian reconquest of Spain from Muslims), the Christians being referred to as "Cristianos" and represented by the rice, the muslims (Moors) being refered to as "Moros", being represented by the beans.

    • Ropa vieja - This dish is originally from the Canary Islands in Spain. Literally translated from Spanish, its name means "old clothes", although why it is called this is unknown. The dish consists of shredded flank steak in a tomato sauce, and is typically served with black beans, fried cassava, plantains and yellow rice.

      Ropa vieja

    • Tortilla de papa - Egg and potato omelette.

    • Tostones - Sliced unripe plantains, fried to make them crispy like potato chips.

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    The Cuban Table: A Celebration of Food, Flavors, and History

    By Ana Sofia Pelaez

    Released: 2014-10-28
    Hardcover (336 pages)

    The Cuban Table: A Celebration of Food, Flavors, and History
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    • St Martin s Press
    Product Description:

    ~Nominated for a James Beard Award in the international cookbook category!~

    The Cuban Table is a comprehensive, contemporary overview of Cuban food, recipes and culture as recounted by serious home cooks and professional chefs, restaurateurs and food writers. Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources.

    Cuban home cooks are fiercely protective of their secrets. Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again. More than just a list of ingredients or series of steps, Cuban cooks' tricks and touches hide in plain sight, staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community.

    Here you'll find documented recipes for everything from iconic Cuban sandwiches to rich stews with Spanish accents and African ingredients, accompanied by details about historical context and insight into cultural nuances. More than a cookbook, The Cuban Table is a celebration of Cuban cooking, culture and cuisine. With stunning photographs throughout and over 110 deliciously authentic recipes this cookbook invites you into one of the Caribbean's most interesting and vibrant cuisines.

    Cuban Cooking: 80+ Recipes

    By Michael Holtby

    Roja Publishing
    Released: 2013-05-19
    Kindle Edition (86 pages)

    Cuban Cooking: 80+ Recipes
    Product Description:
    Taste the Flavor of Cuba with over 80 delicious recipes!

    Cuban Food: Experience the pleasing textures and flavors of the Caribbean and European Spanish tradition.

    This cookbook will show you how to make a wide variety of Cuban Cuisine recipes, from appetizers, traditional main meals to deserts and cakes, and of course, Cuban drinks!

    All the spice and flavours of the Caribbean brought together with Spanish and African influences.

    Get started cooking this amazing cuisine today!

    Praise for Cuban Cooking:
    "If you like cuban meals "a la Miami" this is an excellent cookbook to get you started."

    "In general I think it is a good book, with some interesting recipes that capture the spirit of Caribbean cooking. One has to have a lot of respect for someone who takes the time and makes the effort to do this kind of work, which promotes Caribbean culture."

    Cuba!: Recipes and Stories from the Cuban Kitchen

    By Dan Goldberg & Jody Eddy

    Released: 2016-09-20
    Hardcover (256 pages)

    Cuba!: Recipes and Stories from the Cuban Kitchen
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    Cuba! explores the magic of this vibrant country through more than 75 recipes that will set taste buds on fire and stories that will delight even the most well-seasoned traveler. 
    Brazen, bold, and colorful, Cuba is a country that pulses with life. Fascinated by its people and their endlessly delicious home-cooked cuisine, friends Dan Goldberg and Andrea Kuhn have been visiting this magnetic country, capturing its passion and vibrancy, for the past five years. Dan, an award-winning photographer and Andrea, an acclaimed prop stylist and art director, along with renowned food writer Jody Eddy, bring the best of Cuban food to home kitchens with more than 75 meticulously tested recipes. From Cuban-Style Fried Chicken and Tostones Stuffed with Lobster and Conch, to Squid-ink Empanadas and Mojito Cake with Rum-Infused Whipped Cream, this book offers a unique opportunity to bring a little slice of Cuba into your home and onto your plate.

    A Taste of Old Cuba: More Than 150 Recipes for Delicious, Authentic, and Traditional Dishes

    By Maria Josefa Lluria De O'Higgins

    O'Higgins, Maria Josefa Lluria De
    Released: 1994-09-17
    Hardcover (304 pages)

    A Taste of Old Cuba: More Than 150 Recipes for Delicious, Authentic, and Traditional Dishes
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    Product Description:
    An evocative feast for all the senses, A Taste of Old Cuba combines a Cuban expatriate's charming and vivid memories of a childhood on the idyllic island before Castro's revolution with more than 150 recipes for delicious, authentic, and traditional Cuban dishes.

    Three Guys from Miami Cook Cuban

    By Glenn M. Lindgren & Jorge Castillo

    Gibbs Smith
    Hardcover (234 pages)

    Three Guys from Miami Cook Cuban
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    Product Description:
    If you are one of the more that two million people who have visited the web site at The Internet Cuban, you already know who these Three Guys are. If you are one of the more than six billion people alive today who have not, a little explanation is in order. They are Three Guys From MiamiTM who share a passion for good food, good conversation, and a great party. Are you are new to Cuban cuisine? If so, then you are about to enter an exciting world of flavor. Cuban cooking combines the tastes of Spain with the tropical flavors of the Caribbean. Throw in some New World spices and ingredients and a strong African influence and you have the essence of Cuban cookery. These recipes also reflect ingredients and methods that were refined by Cuban exiles after they came to the United States. Here they found an abundance of foods that were either very scarce or completely unavailable in Castro's Cuba. Fish and seafood are two examples of foods that were only rarely enjoyed in Cuba after 1959. It was also impossible to get real olive oil-an ingredient that gives so many Cuban dishes a distinctive Latin flavor. Exile in the U.S. also exposed Cubans to ingredients they never saw in Havana. Salmon is very popular with Miami Cubans, for example, but unheard of in Cuba. Wherever possible the Three Guys have made these dishes simple to prepare. You don't need to be a professional chef to create any of the recipes in this book. Best of all, you don't need to be Cuban to cook and enjoy them. If a Swedish guy from Minnesota can cook Cuban food (and he does it very well), you can too! They have madge several appearances on the Food Network. Glenn Lindgren first came to Miami in 1984 and fell in love with the city, the people, and the Cuban culture. A freelance writer by profession, Glenn documents the antics of the Three Guys From Miami in books and on the Internet. When not in Miami, Glenn and his wife live in Minnesota with their son and two daughters. Raul Musibay, born in Cayo la Rosa, near Bauta, in the province of Havana, spent one winter in New Jersey but has been a full-time Miami resident ever since. He is the manager of the Red Bird Amoco station there. He and his wife have two married children. Jorge Castillo was born and raised in Cayo la Rosa, Havana. He came to the United States via the Mariel Boatlift in 1980, then left Miami after three months to live in Iowa, where he became a respiratory therapist. Now the regional sales manager for a major medical products company, he makes his home in Miami's West Dade with his wife and two daughters.

    Cuban Flavor: Exploring the Island's Unique Places, People, and Cuisine

    By Liza Gershman

    Skyhorse Publishing
    Hardcover (224 pages)

    Cuban Flavor: Exploring the Island s Unique Places, People, and Cuisine
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    For Cubans, food is a complex story―a tapestry of love and loss woven so deeply into their culture that it goes well beyond that of history or sustenance. Gershman, who’s love affair with Cuba began long before her first visit, takes you along on this journey through the streets of Cuba through her stunning photographs of the country’s glorious sights, the lively people, and, of course, the amazing variety of food.

    Much more than a cookbook, Cuban Flavor is an introduction to a revolutionary era of Cuban cuisine: a new frontier. Growth and transition foster the seed of invention and innovation, and these shifts often begin with food. Visiting Cuba is as rich an experience as one can have while traveling throughout the world. From the succulent spiced meat of the national Ropa Viejo, simmered in a tomato-based criollo sauce, to the sweet and sticky Arroz Con Leche or the local favorite, Flan served in a soda can, Cuban cuisine has something for every palate. Pair these delights with a warm, sultry night, an old convertible, and a jazz band, and sit back as you fall deeply in love again . . . or for the very first time.

    This visually stunning volume features more than fifty Cuban recipes, from appetizers to main courses and drinks to desserts. Along with color photographs of the dishes, you’ll also get to meet the people who create them. This remarkable, oversized volume offers a taste of the little-known culture to a public that has long been deprived of its intoxicating flavors.

    Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores

    By Beverly Cox

    Brand: Stewart, Tabori and Chang
    Hardcover (192 pages)

    Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores
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    To “eat Cuban” is to savor a deliciously complex culinary culture. Spanish, Native American, African, Chinese, and French traditions have all contributed to Cuban cooking, producing a distinctive Caribbean cuisine as richly chorded as the island’s music.

    Beverly Cox and Martin Jacobs’s itinerary takes them from the barrio, paladars (private restaurants), and chic nightspots of Havana to the eateries of Florida’s emigré communities. From their journeys, they’ve gathered more than 120 recipes that comprehensively document Cuban cooking’s diversity, from the black bean soup found on any Cuban table, to the empanadas sold by Havana’s street vendors, to the grilled sandwiches that are a mainstay of Miami’s Calle Ocho, to the innovative dishes devised by chefs at top Cuban restaurants.

    Gorgeously illustrated with Jacobs’s photographs —many shot on the authors’ travels through Cuba—Eating Cuban highlights Cuban food’s historical roots, the classic Creole dishes that evolved from these disparate cultural influences, current trends in Cuban cooking, street foods and on-the-go snacks, and quintessential Cuban beverages from café Cubano to the mojito. A valuable resource list helps American cooks locate the required ingredients, and a restaurant directory points the way to the very best in Cuban cuisine—in Cuba and the U.S.

    America's Restaurant Recipes


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