Introduction: Yuca con Mojo is boiled cassava root drenched in a hot garlic-citrus-olive oil sauce, poured over at the table so the still-sizzling garlic infuses the starchy root. Cultural Background: Yuca con Mojo is boiled cassava root drenched in a hot garlic-citrus-olive oil sauce, poured over at the table so the still-sizzling garlic infuses the […]
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 […]
Native Name: Aliter Baedinum vel Agninum Cultural Background: The Apicius collection includes several variations for cooking kid goat and lamb, generally titled 'aliter' (another way), showing how the same core method – long braising with wine, cumin and a thickened finishing sauce – was adapted with whatever meat was on hand. Tips: Low and slow […]
Native Name: Lucanicae Cultural Background: Named for the Lucania region of southern Italy, these smoked, spiced sausages were hugely popular street food in Rome, grilled over charcoal by vendors and flavoured with cumin, fennel and pine nuts – the word survives almost unchanged in the modern Italian 'luganega' sausage. Tips: Chilling the mixture before cooking […]
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: Bistec de Palomilla is a thin cut of beef, pounded and quickly pan-fried with garlic, bitter orange juice and onions, and is one of the most ordered midday plates in Cuban paladares and home kitchens alike. Cultural Background: Bistec de Palomilla is a thin cut of beef, pounded and quickly pan-fried with garlic, bitter […]
Native Name: Tareh Pokhteh Cultural Background: Leeks were among the everyday vegetables grown in Persian irrigated gardens, and cooking them down gently in broth was a simple way to serve them as a side dish alongside grain and meat mains. Their mild, sweet flavour made them a natural background note rather than a dish meant […]