Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Posted

Slightly off topic. I was at Kingsgate Mall and there is a new discount bookstore which had a book based on Cuban food.

What differentiates Cuban food from other ethnic dishes?

Posted
What differentiates Cuban food from other ethnic dishes?

This is from the LaborLawTalk dictionary:

Cuban cuisine is the fusion of Spanish and Caribbean cuisines.

Cuban recipes share spices and techniques with Spanish cooking, with a little Caribbean influence in spice and flavor.

A traditional Cuban meal would not be served in courses rather all food would be served at the same time.

The meal would consist of plantains, black beans and rice, ropa vieja (beef), pork with onions, milk and tropical fruits.

Black beans and rice, called "moros y cristianos," and plantains are staples of the Cuban diet.

Much of the meat dishes are slow cooked with light sauces.

Garlic, cumin, oregano and bay leaves are the dominant spices.

Memo, Havana nice day! :cool:

Ríate y el mundo ríe contigo. Ronques y duermes solito.

Laugh, and the world laughs with you. Snore, and you sleep alone.

×
×
  • Create New...