Cuban cuisine

Cuban cuisine is a blend of Native American Taino food, Spanish, African, and Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a unique, interesting and flavorful blend of the several different cultural influences, with strong similarities with the Dominican Republic and Puerto Rico.

History

Cuban cuisine has been influenced by several cultures over the centuries. The Taino people, the original inhabitants of Cuba, had a diet that consisted mainly of corn, sweet potatoes, and tropical fruits. With the arrival of the Spanish colonizers, new types of food and cooking methods were introduced. The Spanish brought with them livestock, such as pigs and cows, as well as their own recipes.

Ingredients

A typical meal would consist of rice and beans, cooked together or apart. When cooked together the recipe is called either "Congri" or "Moros" or "Moros y Cristianos" (black beans and rice). If cooked separately it is called "Arroz con/y Frijoles" (rice with/and beans). Sofrito, a sauce made from green peppers, onions, garlic, oregano, and ground pepper fried in olive oil, is used in most Cuban dishes.

Dishes

Cuban sandwiches, which are made with ham, roast pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread, are also popular. Other notable dishes include "ropa vieja" (shredded beef), "picadillo" (ground beef), and "lechon asado" (roast pork).

Beverages

Cuban beverages are just as important as the meals. Apart from the popular Cuban coffee, the island is known for its alcoholic drinks like the Cuba Libre, the Mojito and the Daiquiri.

See also

• Cuban bread
• Cuban espresso
• Cuban sandwich
• Cuban pastries