Cuban cuisine

Cuban cuisine is largely based on Spanish cuisine with influence from African and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish, African and Taino cooking, with some Caribbean influence in spice and flavor. This results in a blend of the several different cultural influences. A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area. There is also some Italian influence. During colonial times, Cuba was an important port for trade, and the Spanish ancestors of Cubans brought with them the culinary traditions of different parts of Spain.

Characteristic parts

Arroz a la cubana

Fried rice dish with fried egg

Arroz con maiz

Latin American dish

Arroz con Pollo

traditional dish of Spain and Latin America

Arroz imperial

Cuban baked casserole of rice and chicken with creamy, cheese sauce

Bread-based dessert popular in many countries' cuisines

Buñuelo

fried dough ball

Chicharrón

Spanish and Latin American dish of pork belly or pork rind

Chorizo

pork sausage originating and typical of the Iberian Peninsula, spread to Latin America of raw minced pork, seasoned with spices and dried

Cuban-American bread recipe

Cuban sandwich

Variation of a ham and cheese sandwich of Cuban-American origin invented in

Cucurucho

Diplomat pudding

Dessert with ladyfingers, custard, and apricot jam

Dulce de leche

Dairy confection from Latin America

Dumboy

pounded swallow made from fresh or fermented cassava roots and often eaten alongside various soups

Epis

sauce used as a base in Latin American, Spanish, Italian, and Portuguese cooking

Fufu

pounded swallow made from fresh or fermented cassava roots and often eaten alongside various soups

Giniling

Filipino ground meat, similar to picadillo

Guava

Tropical fruit

Hushpuppy

savory food made from cornmeal batter

Lechón

Spanish term for whole roasted pig

Medianoche

sandwich consisting of of roast pork, ham, mustard, Swiss cheese, and sweet pickles on medianoche bread

Mojo

several types of sauces

Moros y Cristianos

Cuban dish

Natilla

Latin American custard dessert

Papa rellena

traditional dish in Peruvian cuisine

Pernil

slow-roasted marinated pork

banana-like vegetable, less sweet

Quibombo

Rabo encendido

Ropa vieja

dish of mestizo-Hispanic origin whose main ingredient is beef

Salsa Criolla

Peruvian sauce

Sofrito

Flavor base in Latin American, Spanish, Italian, and Portuguese cuisine

Tamale

corn-based food traditionally wrapped in corn husks

Tostones

double fried plantain slices

Tres leches

dessert

Tres Leches cake

Sponge cake soaked in three milks, popular in Albania and Turkey

Vaca Frita

Cuban steak dish

Yuca al mojo

Has characteristic parts: Arroz a la cubana^es Arroz con Pollo^es Arroz con maiz^es Arroz imperial^es Bollo Boniatillo Bread pudding Buñuelo^es Chicharrón Chorizo Congrí Crema de Vie^es-cu Cuban bread Cuban sandwich Cucurucho Diplomat pudding Dulce de leche^es Dumboy Epis Fufu Giniling^fil Guava Hushpuppy Lechón Medianoche Mojo Moros y Cristianos^es Natilla^es Papa rellena Pernil Picadillo^es Pionono^fil Plantain Quibombo Rabo encendido Ropa vieja Salsa Criolla Sofrito^es Tamale^es Tostones^es Tres Leches cake Tres leches Vaca Frita^es Yuca al mojo

Categories: Caribbean cuisine Cuisine Latin American cuisine

Also known as:

English: Cuban

Wikidata ID: Q1328358

Wikipedia title: Cuban cuisine

References:

Wikipedia article: Cuban cuisine

Inbound Links

Arroz a la valenciana

Bollo

Vaca Frita

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