Cuba

Tamal en Cazuela is a Cuban dish made with sweet corn, cornmeal, and braised pork, known as a comfort food with ancient origins. The dish is seen as a less labor-intensive version of the tamale, consisting of much the same ingredients but cooked as a stew instead of packaged within corn husks.  The corn-based mixture …

Carne con papas is a slow-cooked Cuban beef stew containing potatoes, made with a variety of herbs and spices, giving it a rich and savory flavor. Carne con papas can be made with a variety of vegetables. Popular additions are onions and peppers, adding extra texture and flavor to the stew. Origin & Cultural Significance …

Rabo Encendido, also known as oxtail stew, is a Cuban dish prepared using oxtails. It is typically cooked in a combination of wine, tomato paste and vegetables, and often served with long-grain white rice and maduros. The dish is slow-cooked for a very long time until the meat is tender and juicy. Rabo Encendido is …

Bistec Empanizado, also known as breaded steak, is a popular Cuban dish consisting of a seasoned, thin steak (usually beef or chicken) marinated in a tangy marinade and covered in cracker meal. It is then fried until it turns golden brown. The dish is generally accompanied by lime wedges, fries, green salad, onion rings, tostones, …

Arroz congri is a Cuban dish made of red beans and rice. Traditionally, the rice and beans are cooked together which gives the rice a darker color. Arroz congri may be cooked with fried pork, with the rice absorbing some of the pork fat while it cooks. Other additional ingredients may be added across Cuba, …

Yuca con Mojo is a Cuban style cassava dish. The yuca or cassava is boiled until tender and then olive oil, orange juice and fresh garlic are cooked into a sauce which is poured over the boiled yuca before serving. Yuca con Mojo is typically eaten as a side dish to main meals. Processing and …

Fricase de Pollo is a Cuban style, stewed chicken dish. The chicken, along with potatoes, peas, olives, capers and spices are slow cooked in a tomato and wine-based sauce until the meat is tender enough to fall apart. It’s typically served with white rice and other sides like fried plantains. Fricase de Pollo along with …

Churrasco is a traditional Latin American barbecue technique where chops of beef, veal, lamb, pork and chicken are skewered and then grilled over a wood fire. It is a very popular dish in Brazil but is also a widely followed cooking method in many other countries, like Nicaragua, Puerto Rico, Argentina, Uruguay, Ecuador, Guatemala, Cuba …

Stinking Toe Fruit, also known as locust fruit or jatobá, is the fruit of the West Indian Locust, the largest tree in the Caribbean. A popular fruit throughout Latin America, it is known as Stinking Toe Fruit as its shape is similar to a big toe and its pungent smell is like a sweaty foot. …

Cuban cuisine is heavily influenced by Spanish gastronomy, the fruit of colonization; of African foods, a result of slavery, and of Caribbean food, due to indigenous groups that populated the islands of the Antilles. The African influences in Cuban food come mainly from the sugar cane that the slaves cultivated and the forms of cooking …

Lechon is a pork dish, typically cooked using a whole pig on a spit roast, that is popular in the Philippines, Spain, Cuba, Dominican Republic and other former Spanish colonies. After spinning slowly around a fire for hours, the meat of a Lechon is perfectly tender with a crispy (albeit slightly chewy) skin. What Does …