The island of Cuba has seen many different
cultures pass its shores and has been influenced by most if
not all of them, in many different cultural aspects. However,
one of the clearest reflections of these mixed cultural influences
is certainly to be found in the island’s delightful
cuisine.
Traditional Cuban cooking uses hints
and blends of Spanish, Afro-Caribbean, Portuguese, French,
Arabic and even Chinese culinary influences and techniques.
This wide range of contributions makes Cuban dishes extremely
unique and original, with many surprising and delicious
flavors.
Cuban cuisine is essentially a simple,
peasant cuisine, which relies on several basic ingredients.
A tomato-based sauce, black beans, root vegetables (some
as exotic as the boniato, the yuca, the
malanga or the ñame) and the sofrito
make up the foundations on which Cuban cuisine relies. The
sofrito consists of onion, green pepper, garlic,
oregano, and ground pepper quick-fried in olive oil, and
is what gives many Cuban dishes flavor. Typical Cuban dishes
include stews (ajiacos and potajes), meat
dishes, black beans, boniatos and yucas
marinated in mojo (hot olive oil, lemon juice,
sliced raw onions, garlic, cumin, and little water.)
A typical Cuban breakfast
consists of toast (tostadas) dipped in white coffee
(café con leche), a combination of strong
coffee and warm milk. For those who enjoy stronger caffeine,
give a café cubano a try.
The two meals of the day, lunch
and dinner, usually consist of a hearty
spread, usually with dishes combining white rice, black
beans and other legumes, meats and salads. Cuban sandwiches
and empanadas (meat or chicken pasties) are popular
for lunch, as are mariquitas, which are thinly
sliced plantain chips. There are many tasty Cuban desserts
to enjoy, such as the Cuban flan and bread pudding. Find
some great authentic recipes right here!
Bakeries in Cuba have glorious finger
food, especially their pastelitos, flaky pastries
filled with all sorts of fillings, both savory and sweet.
