Introduction: Sopa de Plátano is a comforting plantain soup, typically made with green plantains grated or sliced into a savoury chicken broth, and is often the dish Cuban families turn to as a gentle, restorative meal during illness or cooler weather. Cultural Background: Sopa de Plátano is a comforting plantain soup, typically made with green […]
Introduction: Revoltillo is the Cuban approach to scrambled eggs, softly cooked and often folded through with diced onion, tomato and green pepper — the same holy trinity of aromatics, known as sofrito, that underpins much of Cuban cooking. Cultural Background: Revoltillo is the Cuban approach to scrambled eggs, softly cooked and often folded through with […]
Introduction: Moros y Cristianos, meaning 'Moors and Christians,' refers to the visual contrast of black beans cooked together with white rice, a name recalling the historical struggles of medieval Spain that colonial settlers carried to Cuba. Cultural Background: Moros y Cristianos, meaning 'Moors and Christians,' refers to the visual contrast of black beans cooked together […]
Introduction: Picadillo is a savoury-sweet ground beef hash simmered with tomato sofrito, olives and raisins, a combination that reflects Cuba's layered Spanish, Canary Islander and Caribbean influences. Cultural Background: Picadillo is a savoury-sweet ground beef hash simmered with tomato sofrito, olives and raisins, a combination that reflects Cuba's layered Spanish, Canary Islander and Caribbean influences. […]
Introduction: Congrí, the eastern Cuban cousin of Moros y Cristianos, uses red beans rather than black and is traditionally cooked with a piece of salted pork or bacon for extra richness, making it a fixture of festive tables in Oriente province, especially at Christmas and New Year gatherings, where it is served alongside roast pork […]
Introduction: Ajiaco Criollo is considered Cuba's national soup, a hearty stew of multiple meats and an array of native root vegetables that historians point to as a living symbol of Cuban cultural mixing, combining Taino root crops, Spanish meats and African cooking techniques into a single pot. Cultural Background: Ajiaco Criollo is considered Cuba's national […]
Introduction: Ropa Vieja, meaning 'old clothes' in reference to the shredded, ragged appearance of the beef, is widely regarded as Cuba's unofficial national dish. Cultural Background: Ropa Vieja, meaning 'old clothes' in reference to the shredded, ragged appearance of the beef, is widely regarded as Cuba's unofficial national dish. Flank or skirt steak is simmered […]
Introduction: Gallo Pinto, meaning 'spotted rooster' for its speckled appearance, is Costa Rica's defining breakfast dish, made by frying day-old rice with black beans and a savoury blend of onion, pepper and cilantro, often finished with the tangy local condiment Salsa Lizano. Cultural Background: Gallo Pinto, meaning 'spotted rooster' for its speckled appearance, is Costa […]
Introduction: Picadillo is a family of finely diced vegetable and meat hashes found throughout Costa Rica, with the potato version among the most common home-cooked variations, simmered gently and typically eaten with rice, beans and warm tortillas. Cultural Background: Picadillo is a family of finely diced vegetable and meat hashes found throughout Costa Rica, with […]
Introduction: Costa Rican ceviche showcases the country's abundant Pacific and Caribbean seafood, with fresh sea bass 'cooked' in citrus juice and mixed with a crisp vegetable base, distinguished from neighbouring countries' versions by its characteristic addition of coriander and often a touch of ketchup or tomato juice. Cultural Background: Costa Rican ceviche showcases the country's […]