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: 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: 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: Meaning literally "dirty macaroni," this Dubrovnik speciality is a slow-cooked beef ragù tossed through hand-rolled macaroni. Cultural Background: Meaning literally "dirty macaroni," this Dubrovnik speciality is a slow-cooked beef ragù tossed through hand-rolled macaroni. Its name comes from the dark, rich sauce that stains the pasta, a dish with roots in the aristocratic kitchens […]
Introduction: Brodet is a rustic Adriatic fisherman's stew made from mixed whitefish, tomatoes, wine and olive oil, traditionally cooked in a single pot over an open fire by fishermen using the day's catch. Cultural Background: Brodet is a rustic Adriatic fisherman's stew made from mixed whitefish, tomatoes, wine and olive oil, traditionally cooked in a […]
Introduction: Pašticada is Croatia's most celebrated festive dish, a beef roast larded with bacon and studded with cloves, marinated for a day or more, then slow-braised in a rich wine and prune sauce. Cultural Background: Pašticada is Croatia's most celebrated festive dish, a beef roast larded with bacon and studded with cloves, marinated for a […]
Introduction: Heart of palm, harvested from palm trees grown in Costa Rica's humid lowlands, features in this light, tangy salad that showcases the vegetable's delicate, slightly nutty flavour and tender-crisp texture, popular as a starter at family gatherings. Cultural Background: Heart of palm, harvested from palm trees grown in Costa Rica's humid lowlands, features in […]
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 […]