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    RecipesManiac.com   >   National + Regional Cookbooks   >   Caribbean   >   Cuban
    RecipesManiac.com   >   National + Regional Cookbooks   >   Latin American   >   Cuban

       
     

    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.

      Boliche

    • 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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    America's Restaurant Recipes


    Cuban Cookbooks

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

    By Ana Sofia Pelaez

    imusti
    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 Home Cooking: Favorite Recipes from a Cuban Home Kitchen

    By Jane Cossio

    Seaside Publishing, Inc.
    Paperback (114 pages)

    Cuban Home Cooking: Favorite Recipes from a Cuban Home Kitchen
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    • Pollo Asado, Picadillo, Hot Oxtail Stew, Paella, Flan and More
    Product Description:
    Florida's best selling Cuban home cooking cookbook. These time-honored dishes meld with the rhythm and spices of the Caribbean. Savor the artistry of authentic Cuban cuisine at its best: pollo frito, ropa vieja, carne con papas, garden eggs and many, many more! Distinctive flavors and easy preparation techniques abound. This very practical compilation contains the best of the classics, minus the tropical fats and oils commonly associated with island cuisines. A complete Cuban glossary in both English and Spanish offers simple substitutes.

    The Cuban Kitchen: 500 Simple, Stylish, and Flavorful Recipes Celebrating the Caribbean's Best Cuisine

    By Raquel Rabade Roque

    Knopf
    Released: 2011-08-16
    Paperback (448 pages)

    The Cuban Kitchen: 500 Simple, Stylish, and Flavorful Recipes Celebrating the Caribbean s Best Cuisine
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    Product Description:
    What is Cuban cuisine? A delectable intermingling of Spanish, Portuguese, Arabian, Chinese, and African culinary traditions—a true melting pot of all the influences that combine in Cuban culture.

    Now, Raquel Rabade Roque gives us the definitive book of Cuban cuisine: encyclopedic in its range, but intimate and accessible in tone with more than five hundred recipes for classic, home-style dishes—from black bean soup to pork empanadas, from ropa vieja to black beans and croquetas, from tostones to arroz con pollo, from churros to café con leche—as well as the vividly told stories behind the recipes.

    Based on the author’s family recipes, this is real Cuban cooking presented with today’s busy cooks in mind. Whether you are an experienced cook or a novice, a lover of Cuban cuisine or just discovering it, The Cuban Kitchen will become an essential part of your kitchen library.

    Cuba!: Recipes and Stories from the Cuban Kitchen

    By Dan Goldberg & Jody Eddy

    Andrea Kuhn Jody Eddy Dan Goldberg
    Released: 2016-09-20
    Hardcover (256 pages)

    Cuba!: Recipes and Stories from the Cuban Kitchen
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    • Cuba Recipes and Stories from the Cuban Kitchen
    Product Description:
    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.

    The Cooking of History: How Not to Study Afro-Cuban Religion

    By Stephan Palmié

    University of Chicago Press
    Released: 2013-06-14
    Paperback (368 pages)

    The Cooking of History: How Not to Study Afro-Cuban Religion
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    Product Description:
    Over a lifetime of studying Cuban Santería and other religions related to Orisha worship—a practice also found among the Yoruba in West Africa—Stephan Palmié has grown progressively uneasy with the assumptions inherent in the very term Afro-Cuban religion. In The Cooking of History he provides a comprehensive analysis of these assumptions, in the process offering an incisive critique both of the anthropology of religion and of scholarship on the cultural history of the Afro-Atlantic World.
     
    Understood largely through its rituals and ceremonies, Santería and related religions have been a challenge for anthropologists to link to a hypothetical African past. But, Palmié argues, precisely by relying on the notion of an aboriginal African past, and by claiming to authenticate these religions via their findings, anthropologists—some of whom have converted to these religions—have exerted considerable influence upon contemporary practices. Critiquing widespread and damaging simplifications that posit religious practices as stable and self-contained, Palmié calls for a drastic new approach that properly situates cultural origins within the complex social environments and scholarly fields in which they are investigated.

    Cooking the Cuban Way: Culturally Authentic Foods, Including Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

    By Alison Behnke

    Brand: Lerner Publications
    Library Binding (72 pages)

    Cooking the Cuban Way: Culturally Authentic Foods, Including Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
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    Product Description:
    An introduction to Cuban cooking featuring traditional recipes for yucca with garlic sauce, creole chicken, mango and papaya milkshake. Also includes information on the history, geography, customs, and people of this Caribbean island nation.

    The Versailles Restaurant Cookbook

    By Ana Quincoces

    Quincoces Ana
    Hardcover (192 pages)

    The Versailles Restaurant Cookbook
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    • The Versailles Restaurant Cookbook
    Product Description:

    “One sip of their Cuban coffee will keep you up for a week, which is perfect—that way you can have their delicioso desayuno every day.”—Sunny Anderson, Food Network

     

    “Now—finally—this wonderful collection of insightful stories and priceless recipes . . . Qué maravilla!”—John Quiñones, ABC News

     

    “If you haven’t tasted Versailles, you don’t know Miami.”—Pamela Silva Conde, Univision

     

    “How brilliant to be able to take Versailles home!”—Daisy Olivera, former Miami Herald columnist

     

    “What is a trip to Miami without a Cuban sandwich from this Little Havana landmark?”—Chef Art Smith

     


    Featured on the Food Network, the Travel Channel, and CNN and named by Time as one of the top ten places to visit in Miami, Versailles Restaurant has been at the heart of the Cuban-American community for decades. Presidents, politicians, and pop stars routinely stop in for a meal and a photo op.


    In 1971, Felipe Valls Sr. opened Versailles in Miami’s Little Havana, fulfilling his vision to create a Cuban hub—a place where friends and families could get together to enjoy high quality food at affordable prices. The restaurant’s success still hinges on this premise.


    The Versailles Restaurant Cookbook
    features some of the most beloved recipes from this Miami institution, including fried yuca, vaca frita (shredded beef with onions), lechón asado (roast pork), ropa vieja (shredded beef in tomato sauce), guava pie, and, of course, the one, the only, the original Cuban sandwich. The simplicity of Cuban cuisine makes it surprisingly easy to prepare these bold and savory dishes for which the restaurant is renowned.

               
    Ask the die-hard patrons of Versailles why it is their favorite restaurant for breakfast, lunch, dinner, or even a post-party snack at 2 a.m., and they’ll tell you they keep coming back for the tortilla (potato omelet), the plantain chips with mojo, the croquettes, the moros (mixed black beans and rice), and the rabo encendido (oxtail stew). These flavorful recipes have been passed down through the Valls family for generations; they are the traditional dishes abuela used to make.


    Versailles is indeed more than just a celebrated restaurant. For many it is a home away from home—a place where people from all backgrounds congregate to enjoy great food while discussing work, politics, and daily life. This amazing cookbook helps amateur chefs everywhere re-create that same warm feeling right at their own dinner tables.

     

     

    cuba cocina: The Tantalizing World of Cuban Cooking-Yesterday, Today, and Tomorrow

    By Joyce Lafray

    William Morrow Cookbooks
    Released: 2005-07-05
    Paperback (272 pages)

    cuba cocina: The Tantalizing World of Cuban Cooking-Yesterday, Today, and Tomorrow
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    Product Description:

    Traditional classico dishes to exciting nuevo Latin foods, ¡Cuba Cocina! is filled with recipes that incorporate the bold flavors of the Caribbean. You'll recognize favorites like ropa vieja, arroz con pollo, and seviche, and be enticed by the new tastes of dishes like Baby Back Ribs with Guava Sauce, Lobster and Stone Crab Creole, and Fresh Mango Coconut Cake. Don't forget to round out the meal with a tall, icy mojito!

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

    By Maria Josefa Lluria De O'Higgins

    Maria Josefa O higgins
    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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    • A Taste of Old Cuba More Than 150 Recipes for Delicious Authentic and Traditional Dishes
    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.

    America's Restaurant Recipes

     
     


     
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