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How to Cook dishes from 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.
- Tortilla de papa - Egg and potato omelette.
- Tostones - Sliced unripe plantains, fried to make them crispy like potato chips.
On this page, you will find a selection of Cuban cookbooks.
Related pages on this web site:
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By Mary Urrutia Randelman
Wiley
Paperback (352 pages)
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Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts.
Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences. |
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By Glenn M. Lindgren & Jorge Castillo
Gibbs Smith
Hardcover (234 pages)
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If you are one of the more that two million people who have visited the web site at iCuban.com: 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.
Raúl 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.
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By Maria Josefa Lluria De O'Higgins
William Morrow Cookbooks / Harper Collins Pub.
Released: 1994-09-17
Hardcover (304 pages)
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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. |
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By Glenn M. Lindgren & Raul Musibay
Gibbs Smith
Hardcover (248 pages)
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"The Three Guys from Miami have done it again with 100 ALL-NEW delicious Cuban recipes for creating an amazing party, no matter the occasion! After all, the Three Guys know that when you eat Cuban food, every meal is a celebration. For Cubans, getting together with family is at least a monthly, if not weekly, ritual. And the perfect Cuban party includes these things: Good food, good friends, good music, more good food, good conversation, a good drink or two, and of course, a good time. Cuban parties have always revolved around food-and oh, the food! Huge platters of tender roasted pork, plates of crispy yellow tostones, and bowls of black beans cooked to perfection in a thick aromatic stew, tropical drinks, sweet desserts, and more. This cookbook includes some of the Three Guys' favorite party dishes. These festive recipes are perfect for ALL occasions, and they'll surely inspire you to put together a unique party as an excuse to create a unique Cuban menu!
Chapters and recipes include:
The Cuban Party Tradition
Bebidas-Drinks: Doncellita-Young Maid
Apertivos-Appetizers: Escabeche de Pescado-Marinated Fish
Sopas-Soups: Sopa del Mar-Seafood Soup
Platos Principales-Main Dishes: Langosta a la Cubana- Cuban-Style Lobster
Asado Al La Parrilla de Patio-Backyard Grilling: Puerco Asado Estilo Chino-Cubano-Chinese-Cuban-Style Pork Roast
AcompaÒamientos-Side Dishes: Ensalada de Arroz FriÛ- Cold Rice Salad
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By Joyce Lafray
William Morrow Cookbooks
Released: 2005-07-05
Paperback (272 pages)
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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! |
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By Martha Cortina
Pelican Publishing
Released: 2011-04-05
Hardcover (304 pages)
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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. |
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By Ana Quincoces Rodriguez
Running Press
Hardcover (240 pages)
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¡Sabor! offers a mouthwatering look at the food and flavors that make Cuba’s culinary heritage famous. The author’s unique wit and feisty voice weave the lively and spirited traditions of her family with classic recipes from the island of Cuba. Recipes are easy to read and follow, and are illustrated throughout with full-color photos. ¡Sabor! provides an intimate look at a culture that embraces food with the same enthusiasm it has for life—spicy, hot, and delectable, beginning with the “holy trinity” of Cuban cuisine (garlic, bell pepper, and Spanish onion) and moving on to a variety of delicious and authentic recipes. |
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By Beverly Cox
Stewart, Tabori and Chang
Hardcover (192 pages)
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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. |
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By Linette Creen
Plume
Released: 1995-01-01
Mass Market Paperback (336 pages)
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Cuban food is vibrant, earthy, sensuous food: cool avocado salads, enticingly spiced seafood, tropical rum drinks. In this unique cookbook, nearly 200 recipes celebrate the diverse melange of Cuban, Chinese, Spanish, African, and Portuguese influences that make up the popular cuisine of Cuba. Line drawings. |
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