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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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    Cuban Cookbooks

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

    By Ana Sofia Pelaez

    St Martin s Press
    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.

    A Taste of Cuba: A Journey Through Cuba and Its Savory Cuisine, Includes 75 Authentic Recipes from the Country's Top Chefs

    By Cynthia Carris Alonso

    Apollo Publishers
    Released: 2018-05-08
    Hardcover (304 pages)

    A Taste of Cuba: A Journey Through Cuba and Its Savory Cuisine, Includes 75 Authentic Recipes from the Country s Top Chefs
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    From the leading photographer of Cuba, A Taste of Cuba is a stunning culinary and visual journey through Cuba that presents 75 authentic, never-before-shared recipes from the world’s most inventive chefs.

    In a country shrouded in secrecy, a mouthwatering, but little-known food scene thrives. A Taste of Cuba offers unprecedented access into the kitchens of Cuba’s top chefs, where the country’s most delectable dishes are created and where the chefs share for the very first time, their brilliant techniques, inspiration, and best recipes.

    Renowned Cuba photographer Cynthia Carris Alonso and her Cuban husband, José Luis Alonso, take you with them on their ride through Havana and around the country, as they stop in Cuba’s twenty top paladares—private, family owned establishments. Inside you’ll see how Cuban chefs are world-class, resourceful, and inventive, adapting their dishes based on the changing ingredients available on the market. Between visits with the chefs, you’ll walk the streets of Cuba, experiencing its vibrant, colorful culture and seeing its lush landscapes up close.

    A Taste of Cuba offers seventy-five original recipes supplied by Cuba’s top chefs, tested and translated for an American kitchen by chef Valerie Feigen, allowing you to make staples such as ropa vieja, frijoles negros, and maduros—stewed beef, black beans, and sweet plantains—as well as for more elaborate dishes, such as eggplant caviar, fish tacos, and ham croquettes. It shares the recipe for La Cocina de Lilliam’s life-changing bread, sweets such as dreamy alfajores con dulce de leche, Cuba’s famous coffees, mojitos, and juices, and Ernest Hemingway’s papa doble daiquiri of legend.

    The Versailles Restaurant Cookbook

    By Ana Quincoces

    University Press of Florida
    Hardcover (192 pages)

    The Versailles Restaurant Cookbook
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    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.

     

     

    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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    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.

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

    By Liza Gershman

    Skyhorse Publishing
    Released: 2018-02-06
    Hardcover (240 pages)

    Cuban Flavor: Exploring the Island s Unique Places, People, and Cuisine
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    • Skyhorse Publishing
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    A lush journey through Cuba, its paladars, and its flavorful cuisine
    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 a photojournalistic journey through the streets of Cuba and its paladares 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. 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 arresting 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 volume offers a taste of the little-known culture to a public that has long been deprived of its intoxicating flavors.

    Authentic Cuban Cuisine

    By Martha Cortina

    Brand: Pelican Publishing
    Released: 2011-04-05
    Hardcover (304 pages)

    Authentic Cuban Cuisine
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    Strongly influenced by Spanish traditions, with touches of African and Caribbean tastes, Cuban cuisine is as much about family as it is about flavor. This traditional collection of classic Cuban recipes includes every beloved dish, from Arroz Con Pollo and Mojo Sauce to Shreded Beef (Ropa Vieja), Boliche (Pot Roast), and Fried Sweet Ripe Plantains. Listed in both English and Spanish, each recipe boasts simple instructions and authentically Cuban results.

    Cuban Cookbook: Traditional Cuban Recipes Made Easy

    By Grizzly Publishing

    Independently published
    Paperback (133 pages)

    Cuban Cookbook: Traditional Cuban Recipes Made Easy
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    Product Description:

    In the western world, we have so much international cuisine at our fingertips that it can be easy to forget that there are literally thousands of other amazing countries just lying in wait, with incredible food wanting to be tried.

    Cuban cuisine provides the perfect example.

    Offering up some of the most culturally and historically rich food on this entire planet, Cuban cuisine is a must try experience. Renowned for its smoky citrus flavours, and its rich cultural influences, the food of Cuba is truly incredible.

    And now its readily available for you to prepare in your own home.

    This cookbook is full to brim with simple step by step Cuban recipes that are perfect for the average cook and professional chef alike!

    In this book, you will learn how to cook:

    • Amazing Cuban breakfast
    • Traditional Cuban appetizers
    • Rich Cuban dinners
    • Decadent Cuban desserts

    Cuban cuisine is fast become some of the most well recognised on the planet – so what are you waiting for? Take the first step towards cooking some of the tastiest food in the world!

    Cuban Home Cooking: Favorite Recipes from a Cuban Home Kitchen

    By Jane Cossio

    Seaside Publishing
    Paperback (121 pages)

    Cuban Home Cooking: Favorite Recipes from a Cuban Home Kitchen
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    Once exotic, Cuban cuisine has now entered the mainstream. Similar to Spanish cooking but with distinctive spice blends created by the Cuban people, authentic Cuban cooking is fresh, aromatic, and delicious. Cuban Home Cooking will inspire you to stock your kitchen with cumin, oregano, saffron, and peppers, put on your apron, and fire up your stove!


    You’ll learn how to make a variety of appetizers and sides; delicious entrees featuring chicken, beef, pork, and seafood; delectable sweets; and even the perfect Cuban sandwich. This revised edition includes additional recipes. Most ingredients can be found in your local supermarket, and a useful glossary provides ideas for substitutions if you don’t have some of the ingredients on hand.


    Jane Cossio and Joyce LaFray, both experts in Cuban cuisine, have decades of experience cooking Cuban dishes in their own kitchens. Their simple and easy-to-follow recipes include caldo gallego (a luscious soup with chorizo and greens), plátanos dulces fritos (fried sweet plantains), ropa vieja (shredded beef), flan (Cuba’s most popular dessert), and of course, real café Cubano—the finishing touch to any home-cooked Cuban meal.

    Nitza Villapol. Cocina al minuto / Quick Cooking: Easy, Fast Recipes with a Cuban Flair: Recetas tradicionales cubanas (Spanish Edition)

    By NITZA VILLAPOL

    Grijalbo
    Released: 2019-03-19
    Paperback (288 pages)

    Nitza Villapol. Cocina al minuto / Quick Cooking: Easy, Fast Recipes with a Cuban Flair: Recetas tradicionales cubanas (Spanish Edition)
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    Product Description:
    Las más emblemáticas recetas de la legendaria cocinera cubana Nitza Villapol, explicadas paso a paso.

    Nitza Villapol conquistó los hogares cubanos con recetas fáciles y rápidas de preparar, gracias a su programa de televisión, Cocina al minuto, que estuvo al aire por más de 40 años.

    Ahora, en estas páginas, tú también podrás disfrutar de las más emblemáticas recetas de la cocina criolla cubana, compiladas por Sisi Colomina, la heredera de Nitza Villapol.

    Cocina al minuto contiene decenas de recetas, de arroces, sopas, carnes, ensaladas, viandas y verduras. Incluye, además, una gran variedad de recetas de aliños, salsas y deliciosos postres.

    ENGLISH DESCRIPTION

    The legendary Nitza Villapol’s most emblematic recipes, explained step-by-step and seasoned with a little bit of history and useful information.

    Several generations of Cubans welcomed Nitza Villapol into their homes through her television program, Cocina al minuto (Quick Cooking), which was on the air for more than 40 years. Thanks to her books, those delicious recipes have spread across the island and beyond. Now, in these pages, Nitza’s legacy crosses other borders and arrives in Hispanic homes across the US.

    Quick Cooking contains hundreds of recipes to prepare grains like rice and corn; soups—some with multiple variations—; beef, poultry, and fish including the traditional ropa vieja and picadillo; and salads and condiments. It also contains dozens of recipes for preparing vegetables, sauces, and delicious desserts.

    Sisi Colomina, Nitza Villapol’s heir, has not only compiled the recipes, she also transmits the lessons of this master cook, who tells us the origins of various dishes and their nutritional value, along with advice for preparing and serving them.

    With Quick Cooking, you, too, can enjoy the flavors of traditional Cuban cooking in your own home.


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