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Cuban Cuisine & Cooking - Gather.com : Gather.com
- 1. Cuban Cuisine & Cooking - Gather.com : Gather.com Cuban Cuisine & Cooking  Those of us who grow up in Florida eat Cuban food as part of our 'native' Florida cuisine. Cuban groceries a.k.a. "bodegas", Cuban eateries & cafes are not just to be found in the usual places such as Tampa & Miami but in rural & small-town areas such as Polk City, Chierfland, Dade City, Zephyrhills, Plant City, Gulfport, Winter Haven, Ruskin, Archer, Live Oak, etc.  Much of what is called Cuban cuisine actually came from Spain as the names of the dishes indicate, such as, Caldo Gallego (Galecia) Sopa, Pollo de Andaluz, (Andalusia)etc. Cuban cuisine also has assimilated many dishes from other parts of the Caribbean & other parts of Latin America. Cuban Congri is just such a dish. It was derived from an African Dish that was brought with slaves from Africa to the Caribbean. It is found throughout the West Indies, parts of northern South America & Central America in one or more forms. Because Spanish cuisines have a defined influence from Arabic cuisines that were brought to Spain during the Moorish conquest in the Middle Ages. We see this in the Spanish paellas that are nothing more or less than pilafs a.k.a. plovs adopted by the Arabs from the Mongols of the Golden Horde of Genghis Khan.   PARTIAL LIST OF CUBAN DISHES Ajiaco Arroz a la chorrera Arroz amarillo Arroz con leche Arroz con maiz Arroz con pollo Arroz congri Bocaditos Bistec de Puerco
- 2. Bistec Empanizado Bistec Encebollado Boliche Buñuelos Butifarras Caldosa Camarones Camarones al ajillo Carne azada en cazuela Carne con papas Croquetas Dulce de coco con queso Dulce de leche Dulce de Naranja Empanadas Enchilado de cangrejo Enchilado de langosta Ensalada de frijoles Ensalada de frutas tropicales Ensalada mixta Filete de pescado grillé Flan de calabaza Flan de coco Cooking Videos Flan de guayaba Flan de huevos
- 3. Fricasé de pollo Frita (Cuban hamburger) Guayaba Harina de maiz seco Higado a la Italiana Lechon Asado Malanga frita Morcillas Natillas Panetela borracha Pan con bistec Pan con lechon Papa rellena Papitas fritas Pastelitos Picadillo Platano maduro frito  Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines. Unlike many Hispanic cuisines of the Americas, Cuban cuisine is more European in nature with subtle spices, wonderful sauces and a variety of vegetables much wider and less narrow than other Hispanic-American cuisines. Cuban cuisine is a fusion of Spanish, African & Caribbean cuisines. Cuban dishes share spices as well as preparation techniques predominantly with Spanish & a lot of African cooking. There is of course, some Caribbean influence in spice & flavor also. The results are a delightfully unique, interesting & highly flavorful blend of these different & varied cultural influences. In the Havana area a small, but highly distinctly Chinese influence is to be found. During colonial times, Cuba was an important & major port for trade and thus many Spaniards who came to live there brought their culinary customs & traditions with them.  Spain's colonization of Cuba resulted in the primary influences upon Cuban cuisine being those from Spain. Along with Spain, other cultural culinary influences upon Cuban cuisine include Africa,
- 4. Dutch, French colonists that relocated in Cuba from Haiti. Yet another primarily important factor is the fact that Cuba is an island thus making seafood have a major influence upon Cuban cuisine. A definitely important factor of Cuban cuisine is the fact that Cuba has a tropical climate. The tropical climate produces vegetables, fruits & root vegetables that are a integral part of Cuban cuisine. Rice & beans, be they red, black or white, are a major culinary element found in all Cuban cuisine variations.  Cuban cuisine has been influenced by Spanish, French, African, Arabic, Chinese, and Portuguese cultures. Traditional Cuban cooking is primarily peasant cuisine that has little concern with measurements, order and timing. Most of the food is sauteed or slow-cooked over a low flame. Very little is deep-fried and there are no heavy or creamy sauces. Most Cuban cooking relies on a few basic spices, such as garlic, cumin, oregano & bay laurel leaves. Many dishes use a sofrito as their basis. Sofrito consists of onion, green pepper, garlic, oregano & ground pepper quick-fried in olive oil. Sofrito is what gives the food its flavor. It is used when cooking black beans, stews, many meat dishes, and tomato-based sauces. Meats & poultry are usually marinated in citrus juices, such as lime or sour orange juices then roasted over low heat until the meat is tender and literally falling off the bone. Another common staple to the Cuban diet are root vegetables such as yucca, malanga & boniato, which are found in most Latin markets. These vegetables are flavored with a marinade, called mojo, which includes hot olive oil, lemon juice, sliced raw onions, garlic, cumin, and little water.  A typical Cuban breakfast consists of a tostada and 'cafe con leche'. The tostada is simply a portion of Cuban bread which is buttered then toasted on an electric grill. The cafe con leche is a combination of strong, espresso coffee with warm milk. Cubans break the tostada into pieces, then dunk them into the cafe con leche, as Americans would dunk their doughnuts into their coffee. Additionally, some may eat ham croquetas, smoky creamed ham shaped in finger rolls, lightly breaded, and then fried. For those on the run, with no time or desire to eat, a shot of 'Cafe Cubano', Cuban coffee, will revive the dead.  Lunch consists of empanadas, chicken or meat turnovers, or Cuban sandwiches. The sandwich could be a media noche (midnight sandwich), consisting of a slice of pork, ham, and Swiss cheese and then topped with pickles and mustard on sweetened egg bread. The pan con bistec is a thin slice of palomilla steak on Cuban bread garnished with lettuce, tomatoes, and fried potato sticks. One may also order a side of mariquitas, thinly sliced plantain chips, to accompany their hearty sandwich.  For snack time, Cuban bakeries are famous for their finger foods, such as pastelitos, croquetas, bocaditos, and empanadas. Pastelitos are small flaky turnovers in various shapes filled with either meat, cheese, guava, or a combination of guava and cream cheese. Bocaditos are small bite size sandwiches layered with a ham spread.  Dinner will usually consist of a meat, chicken, or fish dish as the entree accompanied by white rice,
- 5. black beans and maduros, sweet fried plantains. At times, a small salad of sliced tomatoes and onions or avocados might be added to the meal. Usually a meal is followed by dessert, such as the typical flan, a Cuban caramel-flavored custard, and another shot of 'Cafe Cubano'. Other equally popular alternatives for dessert are rice & bread puddings.  For holidays or special occasions, the one dish that typifies Cuban cuisine would be a small pig, marinated with salt, garlic, and sour orange juice, and then roasted over an open fire, and slowly cooked for several hours. The accompaniments for such a dish could consist of congri, a white rice and black bean mixture also known as Moors and Christians, boniato in a garlic dressing, and maduros. For refreshments, the most typical drinks are the daiquiri and the mojito. Both are made with lime juice and pure cane rum.  While western Cuba is heavily influenced by its European roots, eastern Cuba, in used to be the old Oriente province, is greatly influenced by African and Caribbean cuisines. Probably the best known is the contribution called 'Congrà Oriental', which is cooked red beans and rice. This is due to the close proximity to the other Spanish-speaking islands, where red beans are more prevalent than black beans. Many foods from the Dominican Republic and Puerto Rico can be found in eastern Cuba with their own twists. One example would be the mofongo which is called 'fufú de plátano' in Cuba. Simply this is mashed plantains stuffed with pork, chicken, or seafood. The name "fufu" comes from Western Africa.  Sandwiches of Cuba The majority of sandwiches in Cuba are madxe using traditional 'Pan Cubano' a.k.a. Cuban bread. Cuban bread comes asa long loaf made with lard, instead of oil, and extra moisture, the combination of which lends the bread a distinctive texture. Cuban sandiwches are an off-shoot of the cigar industry of Florida. It is a simple pressed sandwich traditionally made with cold sliced roast pork, thinly sliced cold serrano ham, thinly sliced Swiss cheese, dill pickles & yellow mustard on buttered Cuban bread. In Tampa, Genoa salami is also added. Once assembled, the sandwich is simultaneously compressed as well as heated in a panini- type grill called "la plancha", then it is cut in half diagonally. A "media noche' sandwich is made exactly like the traditional Cuban sandwich, though the Cuban bread is replaced by an egg loaf and ham is usually excluded. This popular sandwich received its name that literally means "midnight" from its popularity as a midnight snack in the nightclubs of Havana. Pan con lechón is a traditional pressed sandwich created simply with Cuban bread, roasted pork, & mojito. Pan con bistec is made in the same fashion, but the pork is replaced with a thin flank steak. Another popular sandwich of Cuba is the "Elena Ruz". Elena Ruz was a young society-gal in 1930's who would stop at El Carmelo, the famous & popular restaurant as well as confectionary shop in Havana after an evening at the opera or some other social function. Elena would ask the waiter if
- 6. he would fix her a sandwich to her orders. It is prepared on Cuban bread, with a layer of cream cheese on one slice, a layer of strawberry jam or preserves on the other & thin slices of turkey breast in between. The 'frita' became popular in Cuba in the 1930s. It is a Cuban version of the American hamburger, but with significant changes. It is prepared with ground beef spiced with paprika & onion. The patties are made small then fried on a griddle. The fried patty is served in a small Cuban bread hamburger bun, topped with mojo sauce & freshly prepared shoestring french fries. Cuban food is tasty, it is well prepared and it is nourishing along with being for moast people an exotic cuisine. Come to Florida, visit Tampa or Miami and try the wonderful Cuban cusiine that waits you! Cuban Recipes Congri Cubano Categories: Ethnic, Vegetable, Cuban, Side dish Yield: 1 batch 1 lb Red beans dried & small 1 ea Meaty ham bone 3 c Ham in chunks 5 c Water 1 c Red wine 4 ea Bacon strips chopped Olive oil as needed 2 c Onion diced 2 c Green Bell peppe diced 5 ea Garlic cloves minced 1 ts Cumin 1 ts Oregano 1 ea Bay leaf 3 tb Cider vinegar 2 ea Jalapeño peppers sliced lengthwise
- 7. 2 ts Salt 1/4 ts Black pepper 3 c Parboiled white rice  Cover tred beans with water in a large pot. Bring to a boil then remove beans from heat. Cover athen allow to soak o8-12 hrs. Drain your beans then cover beans with fresh water. Bring to a boil then reduce heat to low & cover. Cook for 55-65 mins.until tender then drain. While your beans cook you need to place your ham bone & ham chunks into a separate pot with water & wine. ABring to a boil then reduce heat to low & cover,. Simmer for approx. 1 hr. Remove your ham bone & ham chunks but keep your liquid stock. Remove all of meat from ham bone. Break or cut it into small chunks & mix with your ham chunks. Frying your bacon pieces in a small amount of olive oil until they begin to crisp in a large cooking pot. Add your onion & green pepper. Add a little more olive oil then sauté until your onions are tender. Add garlic & ham chunks then cook for 2 mins. more. Add your red beans, cumin, oregano, bay leaf, vinegar, jalapeños, salt, pepper & 4 cups of yout reserved ham stock measured exactly. If you come up short on stock just add a little water. Rinse your rice with cold water until water runs clear. Add rinsed rice then bring to a boil.
- 8. Reduce heat to low then cover. Cook over low-heat while stirring once or twice in first 5 mins. Cook only for about 30-45 mins. until your rice is fully cooked. Remove alapeño pepper & bay leaf then adjust your seasonings to taste. ORIGIN: Julie Ruiz-Fernandez, Tampa-FL, circa 1999 Calabaza la Parrilla - Pumpkin on the Grill Categories: Ethnic, Cuban, Vegetable, Side dish Yield: 1 batch 1 ea Calabaza pumpkin 1/3 c Olive oil 3 tb White vinegar Salt & pepper to taste Cut your calabaza in 1/2 then remove all seeds & fibers. Slice your calabaza just as you would a small melon then remove the rind. Whisk your olive oil with your vinegar. Drizzle this oil-vinegar mixture over your calabaza slices. Sprinkle salt & pepper on slices to taste. Grill your calabaza either in your oven or on your grill. Be sure to brush occasionally with your oil-vingar mixture. Your calabaza slices are done when they are tender & slightly browned. ORIGIN: Julie Ruiz-Fernandez, Tampa-FL, circa 1999 Pulpeta - Cuban Meat Loaf Categories: Meat, Ethnic, Cuban, Maindish, Hispanic Yield: 1 loaf Meat Loaf: 3/4 lb Ground beef
- 9. 1/4 lb Cooked ham ground 4 ea Eggs raw beaten 3 ea Hard boiled eggs shelled 1/8 ts Salt 1/4 ts Pepper 1 ts Oregano 1 ts Cumin 1 ea Garlic clove minced 1 3/4 c Cracker meal 20 ea Green olives w/ pimiento 2 tb Olive oil Salsa: 1/2 ts Garlic minced 1/4 ts Oregano 1/4 ts bay leaves ground 2 tb Tomato sauce 1/2 c White wine Mix your beef & ham together then add 2 beaten eggs, salt pepper, oregano, cumin, garlic & onion. Mix well then add enough cracker meal to make your meat hold its shape. Form this mixture into a large loaf. Open your loaf by cutting it open lengthwise. Place your 3 hard boiled eggs down loaf's center. Next line your olives on both sides of your eggs. Close loaf tightly then roll your loaf in your other 2 beaten eggs. Next roll it your cracker meal 3 times until all your cracker meal has been used. Brown loaf in the heated oilin a large skillet.
- 10. Its suggested that you try to brown ends of loaf first. After your loaf is browned you need begin prepared salsa. Pour your salsa over your loaf then simmer for 40-45 mins. Be sure to turn your loaf once or twice or you can bake it in your oven at 350 deg-F. When your loaf is well done you need to remove it & allow to cool with for 12-15 mins. Slice in 1? thick slices & serve. ORIGIN: Linda Moreno, Temple Terrace-FL, circa 2010 Caldo Gallego Sopa de Cubano - Galician Soup Cuban Style Categories: Soup, Hispanic, Spanish, Ethnic Yield: Servings 4 1 c dry white beans 2 qt beef stock 2 ea chorizo sausages sliced diagonally 1/2 lb extra lean cured ham 1/2? thick cubed 1/2? 3 ea slice thick slab bacon 1 ea ham hock 1 ea onion chopped 1 ea garlic clove minced 1/4 c green pepper chopped 1 tb tomato sauce 1 tb Spanish olive oil 1/4 c turnip chopped 2 ea potatoes peeled & cubed 1/2? 1 c collard greens chopped salt & pepper to taste sazon con azafran seasoning to taste
- 11. adobo to taste *NOTE: Sausage available at Latin grocery stores. Soak beans in water overnight. Place all ingredients, beans & soaking liquid, chorizo, ham, bacon, ham hock, onion, garlic, green peppers, tomato sauce & olive oil, in a large stock pot. Cover with broth& water then simmer slowly over med-high heat for 25-30 mins. Add seasonings then simmer for 1-1/2-2 more hrs. until beans are almost tender. Skim foam & scum from top. Adjust seasonings to taste. Add the potatoes, collard greens then simmer for 15 mins. longer all vegetables are soft. Season with salt, pepper, adobo & Sazon con Azafran to taste. Serve hit with lots of Cuban vread & butter. ORIGIN: Adelle Diaz, Tampa-FL, circa 1990 Columbia Restaurant Spanish Bean Soup Categories: Spanish, Vegetable, Soup Yield: 4 Servings 1/2 lb Dried garbanzo beans 1 tb Salt 1 ea Beef marrow bone 1 ea Ham bone 2 qt Water 4 oz White bacon 1/4 ts Paprika sweet or smoked 1 ea Onion minced 2 oz Lard 1 lb Potatoes
- 12. 4 ea Saffron threads Salt to taste 1 ea Chorizo sliced Soak beans overnight with 1 tablespoon of salt in sufficient water to cover the beans. When ready to cook, drain the salted water from the beans and place them with the beef and ham bones in the 2 quarts of water. Cook for 45 minutes, or until beans are soft, over low heat. Fry bacon, with paprika and onion in the lard. Add to the beans. Also at this time add the quartered potatoes, saffron and salt to taste. When potatoes are done remove from the heat and add the chorizos. ORIGIn & Source: The Columbia Restaurant in Tampa, Florida Cuban-Style Yucca Categories: Vegetable, Cuban, Ethnic, Hispanic, Side dish Yield: 6 servings 2 lb yucca peeled & sliced lengthwise 1 ts salt 1/2 c olive oil 2 tb butter 1 ea onion diced 3 ea garlic cloves minced 2/3 ts lemon juice fresh only Put yucca into a pan then fill with enough water to cover. Stir in salt then bring to a boil over med-high heat. Cover then cook for 15-18 mins. until tender. Drain then place yucca on a serving plate.
- 13. While yucca cooks put olive oil, butter, onion, garlic & lemon juice into a pot. Cook over med-heat for 5-7 mins. Pour this hot olive oil mixture over your yucca then serve immediately. ORIGIN: Hilda Alvarez, Tampa-FL, circa 1993 Cuban Felice Navidad Pork Roast Categories: Pork, Meat, Ethnic. Cuban, Hispanic Yield: 1 roast 5 lb Pork shoulder trimmed & tied 2 ts Cumin seeds 1/2 ts Whole black peppercorns 5 ea Garlic cloves chopped 3 ts salt 1 ts dried oregano 2 1/2 c Mojo Criollo 1/3 c Sour orange juice 1/3 c Dry sherry 3 tb Lemon juice fresh only 3 tb Lime juice fresh only 3 tb Olive oil Heat a small, heavy skillet over med-heat. Add your cumin seeds & peppercorns to your pan while you stir constantly until fragrant & beginning to brown. remove from heat & allow to cool. Use a mortar & pestle to crush toasted spices along with your garlic, salt & oregano to make a paste. This step may also be done in a food processor. Transfer to a small bowl then stir in your orange juice, mojo criollo, lime juice, lemon juice, sherry
- 14. & olive oil. Place pork roast into a large resealable plastic bag. Pour marinade over meat then seal. Refrigerate for 12-24 hrs. being sure to turn this bag over ever 3-4 hrs. Pre-heat the oven to 325 deg-F or 165 deg-C. Transfer pork & marinade to a roasting pan then place into oven. Roast for about 2 1/2 hrs. while basting with pan juices occasionally. Add small amounts of water to your pan if it dries out. Transfer your pork to a carving board then cover loosely with foil. Allow roast to rest for 15-20 mins. then carve & serve. ORIGIN: Josie Garcia, Tampa-FL, circa 1991  Platanos - Fried Plantains 3 ea Very ripe plantains 1/2 cu Turbinado sugar 1/2 cup Brown sugar 3 tb dry white wine 3 ea 2? cinnamon sticks 1/4 ts Powdered cinnamon 3 tb Butter Pre-heat your oven to 375 deg-F. mix the sugars together. Butter a glass or ceramic casserole. Peel your plantains then place into your casserole. Sprinkle h1/2 of your sugar mixture over your plantains. Add your dry wine and stick little pieces of the cinnamon sticks into the plantains. Sprinkle with the
- 15. rest of the sugar and the powdered cinnamon. Cut the butter in little pieces and dot over the plantains. Bake for approximately one hour.  Bocadito - Cuban Ham Spread Categories: Cuban, Ethnic, Appetizer, Ham Yield: 1 batch  2 ea 4 1/2 oz cans deviled ham -OR- Videos About Cooking 9 oz diced cooked ham 8 oz cream cheese, softened 1/2 c real mayonnaise 1/4 c sweet pickle relish drained 1/4 c Pimientos drained & minced Salt & pepper to taste  Mix cream cheese and mayonnaise until well blended. Add ham, relish & pimientos then mix well. Season with salt & pepper to taste. Cover then refrigerate for 3-6 hrs. until well chilled. Serve on Crackers or as a dip. ORIGIN: Harry Menendez, Tampa-FL, circa 1990  Cuban Lamb Shanks Categories: Meat, Lamb, Cuban, Ethnic, Main dish
- 16. Yield: 4 servings 4 ea 1 lb lamb shanks 1 tb olive oil 3 ea garlic cloves minced 1 ea yellow onion chopped 8 oz tomato sauce 1 tb annatto oil salt & pepper to taste 1/2 ts cumin 1 c chicken stock Sauté your garlic & onion in olive oil in a large stock pot with cover for about 5 mins. Add lamb along with remaining ingredients. Cover & simmer until tender about 1 hr. 45 mins. Remove from heat then serv with rice & black beans. ORIGIN: Ernesto Diaz, Tampa-FL, circa 2008  Sources: http://whatscookingamerica.net/History/Sandwiches/CubanSandwich.htm http://en.wikipedia.org/wiki/Cuban_cuisine  http://www.mycubavisit.com/food.html  http://www.arrozyfrijoles.com/  http://www.cuba-junky.com/cuba/cuisine.html http://www.education.miami.edu/ep/littlehavana/Cuban_Food/Cuban_Cuisine/cuban_cuisine.html
- 17.  Villapol, Nitza: Cocina Cubana, 3ed., ISBN 959-05-0042-0, Editorial Cientifico-Técnica, Habana, 1992.  Maria Josefa Lluria de OâEUR(TM)Higgins. A Taste of Old Cuba: More Than 150 Recipes for Delicious, Authentic, and Traditional Dishes Highlighted with Reflections and Reminiscences. New York: Harper Collins Publisher. 1994.  Rodriguez, Hector. "Cuban Food Profile: Cuban Food History." 2010. Latinfood.about.com. Web 16 January 2010.  Hernandez, Rafael. Looking at Cuba: Essays on Culture and Civil Society. University of Florida Press, 2003.  Murray, James. "Cuban Cuisine, Cuba History and Their Food." 2009. Articlesbase. Web. 16 January 2010.  Eric Logan. "History of Cuban Sandwich". http://keywest-news.com/keys-history/history-of-cuban-sandwich  Garcia, Clarita. âEURoeClarita's CocinaâEUR Seaside Publishing, 1990   Copyright © 2010, Donald R. Houston, PhD. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed without the author's consent.