Cuban Cuisine

Cuban dish

  Cuban cuisine has been influenced by the Spanish and African cuisines in spice and flavor; however, a bit of Chinese influence is seen in the Havana. Through the time, Cuban population did not distribute equally along the island, so each part of Cuba has developed its own type of cuisine.

  There is the Criollo Cooking, which is well established in the east of Cuba, sharing some recipes with some of other Caribbean cuisines and not using many peppers, instead of it, in their dishes is predominant garlic, cumin, onion, Cuban oregano and bay leaves. Some their principal ingredients are the tubers like yucca, malanga, and potato; some plantains, unripe bananas and corn; vegetables such as tomato, lettuce, avocado, cucumber, carrots, cabbage and radish; and some of fruits, but not necessary, like bananas and oranges.

  In the other hand, Western Cuban cuisine is more continental, with Chinese and European influences. Its cuisine mainly use flour and rice, but separately from beans; besides, its flavor is based on alcaparrado, which is olives, raisins and caper mixed giving a sweet-and-sour flavor. Likewise, eggs are very common in omelettes, as well as fish, above all in coastal areas.

  Among their typical dishes are Ají relleno, Ajiaco, Arroz a la chorrera, Arroz amarillo, Arroz congri, Batidos, Butifarras, Caldosa, Camarones, Camarones al ajillo, Carne azada en cazuela, Carne con papas, Chiviricos, Croquetas, Dulce de coco con queso, Ensalada mixta, Enchilado de langosta, Enchilado de cangrejo, Filete de pescado grillé, Guayaba, Harina de maíz seco, Harina de maíz tierno, Malanga frita, Mariquitas, Mazarreal, Mermelada, Pan con lechón, Papitas fritas, Pastelitos, Pudín de pan, Pudín de pasas, Puerco asado, Puré de malanga, Ropa vieja, Tres leches, Turrones, Vaca Frita, Viandas, Yuca con mojo, and many more.

  Recipes of Cuba at and at