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: Croquetas de Jamón are creamy béchamel-based ham croquettes, breaded and fried until crisp, and are a direct inheritance from Spanish colonial cuisine that became fully Cuban through their presence at every cafeteria counter and family gathering across the island. Cultural Background: Croquetas de Jamón are creamy béchamel-based ham croquettes, breaded and fried until crisp, […]
Introduction: Lechón Asado is whole or large-cut pork marinated for hours in a garlicky sour orange mojo, then slow-roasted until the skin crackles and the meat falls apart. Cultural Background: Lechón Asado is whole or large-cut pork marinated for hours in a garlicky sour orange mojo, then slow-roasted until the skin crackles and the meat […]
Introduction: The Frita Cubana is Cuba's answer to the hamburger — a spiced, paprika-seasoned beef and pork patty served on a soft roll and topped with a tangle of thin shoestring fried potatoes tucked right into the bun. Cultural Background: The Frita Cubana is Cuba's answer to the hamburger — a spiced, paprika-seasoned beef and […]
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: Cuban avocado salad is a simple platter of sliced ripe avocado and tomato, dressed lightly with oil, vinegar and salt, showcasing the island's abundant avocado harvests. Cultural Background: Cuban avocado salad is a simple platter of sliced ripe avocado and tomato, dressed lightly with oil, vinegar and salt, showcasing the island's abundant avocado harvests. […]
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 […]