Cuban Food

Cuban Food is a hybrid of Spanish, Caribbean and African cuisines. There is a classic style of Cuban cooking reflective of these influences and a "nuevo" style that offers spicier dishes, using a larger variety of spices and herbs.

Fast Facts

1. 1961: Beef cut off from US imports
2. Most Cuban recipes are based on estimates rather than exact measurements
3. Traditional recipes require plentiful sugar, fat and salt
4. Eastern Cuba: Criollo Cooking (more Caribbean influences)
5. Western Cuba: More similarities to European cooking
6. Notable Chinese influences in Havana

Cuban Dishes

1. Huevos Habaneros - Literally "Havana-style Eggs," this recipe combines sauteed onions, garlic, peppers and tomatoes, simmered in sherry. Once the vegetables are cooked, each serving has eggs cracked over them and the yolks dropped on top. This mixture is topped with butter and cooked in an oven.
2. Boliche - A heavy meat dish, boliche consists of eye of round roast, stuffed with chorizo sausage and simmered in a spicy tomato sauce.
3. Ropa Vieja - Literally "old clothes," ropa vieja is a flank steak dish braised with peppers and onions. It is usually served with yellow rice.
4. Fried Plantains - Plantains are similar to bananas, but thicker, firmer and more suitable for cooking. The plantains are fried in vegetable oil and can be seasoned with salt, pepper and cinnamon.

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