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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 Glenn M. Lindgren & Jorge Castillo
Gibbs Smith
Hardcover (234 pages)
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Three Guys from Miami Cook Cuban is the latest effort of Glenn Lindgren, Raúl Musibay, and Jorge Castillo – three brothers-in-law with a passion for Cuban food and culture. This is a unique cookbook by three hombres who love Cuban culture and food so much that they created the tremendously popular website iCuban.com: The Internet Cuban. Millions of people have already discovered these Three Guys and their recipes. Now the rest of the world can too, in this delightfully witty and entertaining new cookbook complete with a Cuban food glossary, personal stories, and hilarious asides that represent the Three Guys’ own distinctive brand of humor. With amazing family recipes, Miami influence, and food secrets from Cuba, The Three Guys share twenty years of experimentation, refinement, and a lot of trial and error that have made these recipes uniquely their own. The book is lavishly illustrated with 75 full-color photographs by photographer Nancy Bundt. The Three Guys From Miami have made several appearances on the Food Network, ABC Family, The Travel Channel, National Public Radio, and Public TV. They are frequent sources of Cuban cooking tips and advice for professional chefs and amateur cooks all over the world. Their recipes have appeared in several major newspapers and magazines. The Three Guys from Miami started small, but quickly became known for their great parties, centered on whole pigroasts or an elaborate Cuban-style paella. In fact, the Three Guys' "Paella Cubana" was featured on "Tyler's Ultimate" with Tyler Florence on the Food Network. Three Guys from Miami Cook Cuban is a fun, and easy-to-follow guide that will let even inexperienced home cooks turn out some great Cuban meals. The recipes are easy to prepare and you'll actually enjoy the entire process. Three Guys from Miami Cook Cuban has been extremely well received by food editors and writers all over the United States. The Chicago Sun Times says, "I swear I could almost feel the Miami sunshine beaming down on me as I read through the book… The photography is beautiful and inviting, making one ready to hop on a plane to Miami. For most of us that's not possible, so this cookbook is the next best thing." The Miami Times says, "With Colombian arepas and Nicaraguan tres leches in the mix, the title might more accurately be 'Three Guys From Miami Cook Miami,' but there are plenty of Cuban standards here, from picadillo and arroz con pollo to rice pudding and flan. We even get the Elena Ruz, a turkey, cream cheese and strawberry-jam sandwich named for the customer who ordered it at a 1930s Havana restaurant. Best of all, we get the good-natured byplay -- Jorge: Someday we'd like to have a sandwich named after us. Raul: Probably something with plenty of spice and a lot of tongue! -- that makes these guys such good company." Where Miami reports, "They’re not famous chefs, but Glenn Lindgren, Raúl Musibay and Jorge Castillo know their food. In the just-released Three Guys from Miami Cook Cuban, the Miami natives offer up the best of Miami-Cuban specialties-from the Papa Hemingway Daiquiris to empanadas de carne asada to arepas to their own version of paella Cubana that even novice cooks can try at home. Best of all, the cookbook is chock full of colorful pictures of the marketplaces, landmarks and people that make Miami so indefinably unique." And the Library Journal provides the last word, "In their first book, they present many of their favorite recipes and stories. Lindgren is the writer, but the three share a somewhat wacky sense of humor (as documented in some of the photographs here). However, their book includes a lot of culinary and social history, along with 100 recipes for both traditional Cuban dishes and more contemporary variations. Numerous color photographs and an attractive design add to the appeal. One of the few recent titles on the subject, this is strongly recommended." The Three Guys recipes represent three lifetimes of enjoying Cuban food, and a long process creating, collecting, and refining the recipes they love. They have combined the best ideas from these great chefs with their own special twists to create the "tried and true" recipes they like best. Everyone, from the most amateur home chef to the seasoned professional will enjoy this excellent and unique Cuban cookbook. |
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By Mary Urrutia Randelman
Wiley
Paperback (352 pages)
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Product Description:
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 Jane Cossio
Seaside Pub
Paperback (121 pages)
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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. |
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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 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 that will definitely get you in a party mood! These festive recipes are perfect for ALL occasions: The Three Guys know that when you eat Cuban food, EVERY meal is a celebration. That's why "Three Guys From Miami Celebrate Cuban" is NOT just a party book! Although this book is built around a Cuban party theme, the recipes are just as easily made for everyday eating. In fact, most of the recipes are simple and easy to prepare for some great lunches and dinners at home. Even if you're not in a party mood, you can treat yourself and your family to a delicious meal. The recipes follow the spirit of their first book, "Three Guys From Miami Cook Cuban," with clear, easy-to-follow instructions that make creating spectacular dishes a snap. When you do want to party, why not try a Cuban-style party? Cuban parties have always revolved around food and oh, the food! Huge platters of tender roasted pork, plates of crispy yellow tostones, bowls of black beans cooked to perfection in a thick aromatic stew, tall glasses of tropical drinks, trays of sweet desserts, the tang of citrus and garlic in the air... Are you hungry yet? We thought so. As the Three Guys say, "Party when you can, but always eat well!" The Guys pair their amazing recipes with cultural anecdotes on all things Cuban and colorful photography that captures the food and soul of Miami. |
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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 Rafael Marcos
Hippocrene Books
Hardcover (123 pages)
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Havana is one of the oldest and most picturesque cities of the western hemisphere. It was a popular winter destination for North American tourists in the 1950s, and this cookbook recaptures the spirit of Old Havana-- Habana la vieja-- and its celebrated culinary traditions. Cuban cuisine, though derived from its mother country, Spain, has been modified and refined by locally available foods like pork, rice, corn, beans and sugar, and the requirements of a tropical climate. Fine Gulf Stream fish, crabs and lobsters, and an almost infinite variety of vegetables and luscious tropical fruits also have their places on the traditional Cuban table. This cookbook includes over 50 recipes, each in Spanish with side-by-side English translation-- all of them classic Cuban fare and old Havana specialties adapted for the North American kitchen. Among the recipes included are: Ajiaco (famous Cuban Stew), Boiled Pargo with Avocado Sauce, Lobster Havanaise, Tamal en Cazuela (Soft Tamal), Quimbombo (okra), Picadillo, Roast Suckling Pig, and Boniatillo (Sweet Potato Dulce), along with a whole chapter on famous Cuban cocktails and beverages. |
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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
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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By Josefina Alvarez
Lectorum Pubns Inc (J)
Paperback
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